There has been (and continues to be) a ton of buzz around Alison Roman‘s debut cookbook, Dining In, since the cookbook came out last fall…and for good reason. Roman, a Bon Appétit contributor, brings the magazine’s colorful flare to this beautiful book and delivers recipes that will convince you to dine in vs. heading to your favorite neighborhood joint. Her recipes are unintimidating— so much so that even novice cooks will have the courage to pull out their aprons and tackle Dining In’s mouthwatering recipes.
Since receiving Dining In for Christmas from my brother, I’ve eagerly started cooking my way through the book (check out my Instagram for proof). However, one particular recipe was at the top of my list from the get-go— the salted butter and chocolate chunk shortbread cookies— also known as the cookies that have been blowing up the Internet. It seems like everyone and their mother is talking about these cookies, including the New York Times, Nylon, and Bon Appétit, so I was interested to see if “THE” cookies lived up to all of the hype.
I made the cookies the weekend of the NFC East Championship game (go Eagles!) and let’s just say they did not disappoint. I’m a huge savory person and normally skip dessert, but even I found myself reaching for these cookies. My husband, the family sweet tooth, loved the cookies and was shocked that I made them (I’ve mentioned that baking is not my strong suit.) A deliciously simple cookie recipe that even I can’t screw up? #Winning.
Don’t take my word for it, though. Try the recipe yourself and while you’re at it, go buy the cookbook that has quickly become one of my favorites…and apparently many other people’s—the book has sold out several times on Amazon!
Dining In’s Salted Butter and Chocolate Chunk Shortbread Cookies
Makes 24 cookies
Prep time: 2 hours and 2o minutes
Cook time: 12-15 minutes
1 cup plus 2 tablespoons (2 1/4 sticks) salted butter, cut into 1/2-inch pieces
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tsp vanilla extract
2 1/4 cups all-purpose flour
6 ounces semi-or bittersweet dark chocolate, chopped (don’t chop too fine— you want chunks)
1 large egg, beaten
Demerara sugar, for rolling (my grocery store did not have this, so I subbed light brown sugar)
Flaky sea salt, such as Jacobsen, for sprinkling
1. Line a rimmed baking sheet with parchment paper
2. Using an electric mixer and a medium bowl or a stand mixer fitted with a 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
3. 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 all sticky; Using your hands, form the dough into a log shape by rolling on the counter; Each half should form two logs 2 to 2 1/4 inches in diameter; Chill until totally firm, about 2 hours
4. Preheat the oven to 350 degrees F
5. Brush the outside of the logs with the beaten egg, and roll them in the Demerara sugar (this gives the cookies crispy edges)
6. Slice each log into 1/2-inch-thick rounds, place them on the prepared baking sheet(s) about 1 inch apart and sprinkle with flaky salt
7. Bake until the edges are juts beginning to brown, 12 to 15 minutes; Let cool slightly before digging in
Valentine’s Day is right around the corner—stumped on what to get your Valentine? How about homemade cookies that look like a professional made them? Check out a baking expert’s cookie decorating techniques/tips to get extra brownie points with your Valentine this year.