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 Unexpected Baking Adventure: Salted Butter and Chocolate Chunk Shortbread
Life as a busy working mom is a whirlwind of school runs, deadlines, and the ever-present mountain of laundry. Finding time for myself, let alone indulging in baking hobbies, often feels like a luxury. But last week, something shifted. Maybe it was the lingering stress of a particularly demanding project at work, or perhaps it was the wistful memory of my grandmother’s incredible shortbread cookies. Whatever the reason, I found myself craving something comforting, something familiar, something… delicious. And that’s how I ended up making salted butter and chocolate chunk shortbread. I know, I know, it sounds indulgent, but the process was surprisingly therapeutic, and the results were simply divine.
The recipe itself wasn’t overly complicated; in fact, it felt strangely simple. The rhythmic beating of the butter and sugar, the satisfying thud of the chocolate chunks folding into the dough, it was a calming meditation amidst the chaos of my everyday life. I loved the tactile experience of shaping the dough logs – feeling the cool, smooth texture of the butter, the subtle sweetness of the sugars. It felt almost meditative. I even found myself enjoying the moment of waiting as the logs chilled in the refrigerator. It was a much-needed pause, a moment to simply breathe before diving back into the demands of my week.
The baking process itself was equally enjoyable. The aroma of warm butter and chocolate filling my kitchen was intoxicating, a scent that instantly conjured up images of cozy evenings and family gatherings. Watching those golden-brown cookies emerge from the oven, each one perfectly crisp around the edges and studded with melting chocolate, was immensely satisfying. The contrast of the salty, sweet, and buttery flavors was sublime; each bite was pure comfort, a small indulgence that felt utterly justified.
But the true reward wasn’t just the taste. It was the feeling of accomplishment, the quiet pride in creating something beautiful and delicious from scratch. In a world that constantly demands my time and energy, this simple act of baking became a small act of self-care. A reminder that amidst the whirlwind of responsibilities, there's still space for joy, for creativity, and for the simple pleasure of indulging in a sweet treat, all while enjoying a bit of me time. This shortbread recipe isn’t just a recipe; it's a little piece of happiness baked into each delicious bite. It's a testament to the power of simple pleasures and the unexpectedly rewarding nature of finding a bit of time for what truly matters - in this case, delicious shortbread and a much-needed moment of peace. So, I encourage you to try it. Even if you're short on time, even if you consider yourself a culinary novice. You might just surprise yourself with what you create, and the joy it brings.
The beauty of this recipe is its adaptability. Feel free to experiment with different types of chocolate, add nuts, or even try different types of sugar. The possibilities are endless! It’s a recipe that welcomes creativity, much like life itself. It’s a flexible and adaptable recipe that's perfect for a quick bake, a thoughtful gift, or a simple treat to enjoy with family and friends. It's a recipe I know I'll return to again and again; a comforting constant in the ever-changing landscape of my busy life.
Beyond the personal satisfaction, this experience renewed my appreciation for the art of baking. It wasn't just about following instructions, it was about creating something personal, about connecting with a tradition, and about enjoying the process itself. And that’s a lesson I plan to carry with me, far beyond the last crumb of this delightful shortbread.
So, if you’re feeling overwhelmed, if you’re craving a little bit of peace and quiet, or if you simply need a delicious treat, I highly recommend giving this recipe a try. It's more than just a recipe; it's a journey. A journey into the world of simple pleasures, delicious flavors, and the unexpected joys of finding time for oneself amidst the daily grind.
