Salted Butter and Chocolate Chunk Shortbread
Try this Salted Butter and Chocolate Chunk Shortbread recipe, or contribute your own.
Try this Salted Butter and Chocolate Chunk Shortbread recipe, or contribute your own.
- 1 cup plus 2 tablespoons (255 grams) salted butter (see cut into 1/2-inch pieces
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (55 grams) light brown sugar
- 1 teaspoon (4 grams) vanilla extract
- 2 1/4 cups (281 grams) all-purpose flour
- 6 ounces (175 grams) semi- or bittersweet dark chocolate chopped (but not too fine, you want chunks, not thin shards of chocolate)
- 1 large egg (50 grams) beaten
- demerara sugar for rolling
- flaky sea salt such as jacobsen, for sprinkling
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (170g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Line a rimmed baking sheet (two, if you have them) with parchment paper.
- Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat the butter, both sugars, and vanilla on medium-high until it's super light and fluffy, 3 to 5 minutes.
- Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and beat just to blend.
- Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting sticky.
- Using your hands (just like you're playing with clay), form the dough into a log shape; rolling it on the counter will help you smooth it out, but don't worry about getting it totally perfect. You can also do this using parchment paper, if you prefer, but I find using plastic wrap easier when it comes to shaping the log.
- Each half should form two logs 2 to 2 1/2 inches in diameter.
- Chill until totally firm, about 2 hours.
- Preheat the oven to 350°F (180°C).
- Brush the outside of the logs with the beaten egg and roll them in the Demerara sugar (this is for those really delicious crispy edges).
- Slice each log into 1/2-inch-thick rounds.
- Place them on the prepared baking sheet(s) about 1 inch apart (they won't spread much), and sprinkle with flaky salt.
- Bake until the edges are just beginning to brown, 12 to 15 minutes.
- Let cool slightly before eating them all.
My Salted Butter and Chocolate Chunk Shortbread Adventure
As a busy working mom, finding time for myself is a luxury. But, there's something deeply satisfying about baking. It's a way to disconnect from the emails and deadlines, to focus on the simple pleasure of creating something delicious. And this Salted Butter and Chocolate Chunk Shortbread recipe? Let me tell you, it's become my new go-to for a little self-care.
The process is surprisingly simple. The recipe itself is straightforward, even for someone like me who isn't a professional baker. The most time-consuming part is chilling the dough, which honestly gives me the chance to catch up on a bit of reading or a quick episode of my favorite show. But the payoff? Oh my goodness, the payoff. The buttery crumbly texture, the rich chocolate chunks, and that perfect sprinkle of flaky sea salt...it's a symphony of flavors and textures that’s truly irresistible. I often find myself sneaking a few extra pieces “for quality control” of course.
This recipe isn't just for me; it’s become a favorite among my family and friends. I’ve brought these shortbreads to potlucks, shared them with neighbors, and even used them as a sweet treat for after-school snacks. They always disappear quickly, leaving behind only happy sighs and requests for more. The beauty of this recipe is its adaptability. I’ve experimented with different types of chocolate, adding nuts, or even a hint of orange zest to change things up. The possibilities are endless, making this recipe a truly versatile addition to my baking repertoire.
More than just a recipe, this shortbread has become a symbol of my busy life. It's a reminder to take time for myself, even if it’s just for the hour or so it takes to mix and bake. It's a delicious reward for a long day and a perfect way to share a little bit of joy with those I care about. And frankly, isn’t that what life's all about? Simple pleasures, delicious treats, and maybe just a little bit of self-indulgence?
Ingredients I used:
- 1 cup plus 2 tablespoons (255 grams) salted butter, cut into 1/2-inch pieces
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (55 grams) light brown sugar
- 1 teaspoon (4 grams) vanilla extract
- 2 1/4 cups (281 grams) all-purpose flour
- 6 ounces (175 grams) semi- or bittersweet dark chocolate, chopped into chunks
- 1 large egg (50 grams), beaten
- Demerara sugar, for rolling
- Flaky sea salt, for sprinkling
This recipe is easily doubled or tripled to make enough for a crowd. Enjoy the process and the delicious results! Let me know if you try it and how it turns out!
