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Salted chocolate chunk shortbread cookies are a twist on the classic chocolate chunk cookie, combining buttery, crumbly shortbread with rich chocolate chunks and a hint of flaky sea salt. These chocolate chip shortbread cookies are a perfect balance of sweet, salty, and savory flavors with a melt-in-your-mouth texture.
You probably know this by now but I couldn’t go through a holiday baking season without another chocolate chip cookie recipe! My Best Chocolate Chip Cookie Recipe and my signature Levain Bakery Chocolate Chip Cookie Recipe are some of my most popular chocolate chip cookie recipes on Modern Honey but I wanted to mix it up a little.
These Salted Chocolate Chunk Shortbread Cookies have been so popular on the New York Times recipe site and a shout out to Allison Roman who shared her recipe with NYT. After studying the recipe, I made some changes and the results were so delicious.
These chocolate chunk shortbread cookies are buttery, crispy, rich, sweet and salty, and a perfect cookie if you love a rich butter cookie. The sea salt just puts it over the top and the chocolate chunks make them taste even more gourmet.
What is the difference between chocolate chunk shortbread cookies and chocolate chunk cookies?
The main differences between chocolate chunk shortbread cookies and chocolate chunk cookies lie in their texture, flavor, and recipe ratios.
Texture-wise, chocolate chunk shortbread cookies are crumbly and tender, with a slightly sandy texture. Their high butter content gives them a melt-in-your-mouth quality. In contrast, chocolate chunk cookies are typically chewier. They often feature a soft center with crispy edges, achieved by incorporating eggs and leavening agents like baking soda or baking powder.
When it comes to flavor, shortbread cookies boast a rich, buttery taste with a hint of caramelized sweetness. The addition of flaky salt enhances the chocolate while balancing the sweetness. On the other hand, traditional chocolate chunk cookies are sweeter overall since the recipe calls for more sugar.
The recipe ratios also set these cookies apart. Shortbread cookies have a higher ratio of butter to flour and sugar, exclude eggs and leavening agents, and call for less sugar resulting in their characteristic crumbly texture. In contrast, chocolate chunk cookies use a balanced ratio of butter, sugar, and flour, with eggs providing structure and leavening agents contributing to their rise and soft, chewy texture.
Why you will love these Salted Chocolate Chunk Shortbread Cookies:
Salted chocolate chunk shortbread cookies have gone viral for several reasons:
- TEXTURE. The crumbly, buttery shortbread contrasts beautifully with the rich, melty chocolate chunks.
- FLAVOR. It is a combination of sweet, salty, and buttery flavors with a heavy emphasis on BUTTER. The chocolate chunks and sea salt and the perfect combo as the salt brings out the flavor in the chocolate.
- EASY. These are easy to make and they stay fresh for days and freeze so well.
Ingredients:
I changed the ratios of ingredients in this chocolate chip shortbread cookie recipe so the recipe only calls for 1 cup of butter (2 sticks). This makes it so much easier! I also add a little more sugar to make them a tad sweeter and lessened the flour to make them less crumbly.
- Salted Butter: What butter to use? I love to use a salted butter and preferably an European salted butter like KerryGold.
- Sugar
- Brown Sugar
- Vanilla Extract
- Flour
- Semi-Sweet Chocolate Chunks: I like to chop up chocolate bars into chunks since they melt beautifully and have such a rich, creamy flavor.
For Rolling:
- Egg: There is no egg called for in the cookie dough. This egg is brushed on the outside of the cookie dough logs and sprinkled with demerara or sparkling sugar so that the sugar sticks to it.
- Demerara sugar, turbinado sugar, or sparkling sugar: This is what the cookie dough logs are rolled into so the edges of the cookies are coated in sugar.
- Sea Salt Flakes: I love to use Maldon sea salt flakes and sprinkle the cookies with it once removed from the oven.
How to make Chocolate Chunk Shortbread Cookies:
- Line baking sheets with parchment paper. I suggest using light colored baking sheets.
- In a medium mixing bowl, using a stand mixer or hand mixer, cream together butter, sugar, sugar, and vanilla extract for 3-4 minutes, or until light and fluffy. Scrape down the sides of the bowl, halfway through to ensure even mixing.
- Add the flour and mix just until combined. Fold in the chocolate chunks. Mix just until everything is combined. You may want to press everything together with your hands.
- Divide the dough into two equal portions. Place each portion on a large sheet of plastic wrap. Fold the plastic wrap over the dough so you can shape it without it sticking to your hands. Roll the log back and forth to create an even cylinder. Use your hands to form each piece into a log about 2 to 2¼ inches in diameter. Repeat with the second portion. Wrap the logs tightly in plastic wrap. Refrigerate both logs until they are very firm, about 2 hours.
- Preheat your oven to 350 degrees. Remove the shortbread dough logs from the refrigerator and let them come to room temperature for about 10-15 minutes.
- In a small bowl, beat the egg and brush it over the chilled logs. Pour some demerara, turbinado sugar, or sparkling sugar on a plate or into a shallow dish, then roll each dough log in the sugar until the outside is evenly coated.
- Using a sharp knife, slice each log into 1/2-inch thick rounds. Arrange the rounds on the prepared baking sheets, leaving about 1 inch of space between them. Since they are shortbread cookies, they will not spread too much. Bake for 11 to 14 minutes, or until the edges are just beginning to turn golden. Remove from the oven and sprinkle with sea salt flakes. Let the cookies cool slightly before serving.
How to roll and wrap shortbread cookie dough:
Shape the Dough: After mixing the dough, divide it in half and place each portion onto a piece of parchment paper.
Roll into Logs: Shape the dough into a log about 2 to 2 1/4 inches in diameter. Use the parchment paper or plastic wrap to help you roll it smoothly. Roll the log back and forth to create an even cylinder.
Wrap: Wrap the logs tightly in plastic wrap. Twist the ends to seal them, ensuring no air gets in.
Chill: Place the wrapped logs in the refrigerator for at least 2 hours or up to 48-72 hours. For a richer dough, chill for 24 hours.
Why do I need to chill shortbread cookie dough?
Chilling is crucial for shortbread cookies. There are several reasons why you need to chill the dough for at least 2 hours.
It makes the shortbread cookie dough easier to slice. Firm dough slices cleanly without crumbling, creating uniform cookies. I suggest letting it come to room temperature for about 15 minutes before slicing.
It enhances the cookie dough flavor. Resting the dough allows the flavors to meld, resulting in a richer taste. For deeper flavor, chill for 24 hours.
It prevents spreading. Chilled dough holds its shape during baking, ensuring perfectly round cookies.
Frequently Asked Questions (FAQ’s):
Can I use chocolate chips instead of chunks? Yes, but chocolate chunks melt more evenly and create pockets of chocolate so they are preferred.
Why do my cookies crumble when slicing? The dough may be too cold. Let it sit at room temperature for a few minutes before slicing.
Can I freeze the dough? Absolutely! Wrap the logs tightly and freeze for up to 3 months. Slice and bake directly from frozen, adding 1-2 minutes to the baking time.
How should I store baked cookies? Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies for up to 2 months.
Baking Tips for Perfect Chocolate Chunk Shortbread Cookies:
Slice with a sharp knife: Use a sharp knife to cut the chilled dough into ½-inch-thick slices. If the dough crumbles, let it sit at room temperature for 10 minutes before slicing.
Use Parchment Paper: Line your baking sheets with parchment paper to prevent sticking and promote even baking.
Spacing: Place cookies about 1 inch apart. These cookies don’t spread much.
Sprinkle with Flaky Salt: Add a pinch of flaky sea salt right after baking while the cookies are still warm. The salt enhances the richness of the chocolate chunks and balances the sweetness. I like to use Maldon sea salt flakes.
Storage:
These shortbread chocolate chunk cookies can be stored in an airtight container for up to 4-5 days. To freeze shortbread cookies, place in a freezer-safe Ziploc bag and keep in the refrigerator for up to 2 months.
Popular Chocolate Chip Cookies:
If you are looking for Christmas cookie recipes, check out my collection of CHRISTMAS COOKIE RECIPES.
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Salted Chocolate Chunk Shortbread Cookies
Ingredients
- 1 cup Salted Butter
- 1/2 cup Sugar
- 3 Tablespoons Brown Sugar (packed)
- 1 teaspoon Vanilla Extract
- 2 cups Flour
- 6 ounces Semi-Sweet Chocolate Chunks (1 cup)
For Rolling:
- 1 large Egg (to brush on dough)
- 1/2 to 3/4 cup Demerara, Turbinado, or Sparkling Sugar
- Sea Salt Flakes
Instructions
- Line baking sheets with parchment paper. I suggest using light colored baking sheets.
- In a medium mixing bowl, using a stand mixer or hand mixer, cream together butter, sugar, sugar, and vanilla extract for 3-4 minutes, or until light and fluffy. Scrape down the sides of the bowl, halfway through to ensure even mixing.
- Add the flour and mix just until combined. Fold in the chocolate chunks. Mix just until everything is combined. You may want to press everything together with your hands.
- Divide the dough into two equal portions. Place each portion on a large sheet of plastic wrap. Fold the plastic wrap over the dough so you can shape it without it sticking to your hands. Roll the log back and forth to create an even cylinder. Use your hands to form each piece into a log about 2 to 2¼ inches in diameter. Repeat with the second portion. Wrap the logs tightly in plastic wrap. Refrigerate both logs until they are very firm, about 2 hours.
- Preheat your oven to 350 degrees. Remove the shortbread dough logs from the refrigerator and let them come to room temperature for about 10-15 minutes.
- In a small bowl, beat the egg and brush it over the chilled logs. Pour some demerara, turbinado sugar, or sparkling sugar on a plate or into a shallow dish, then roll each dough log in the sugar until the outside is evenly coated.
- Using a sharp knife, slice each log into 1/2-inch thick rounds. Arrange the rounds on the prepared baking sheets, leaving about 1 inch of space between them. Since they are shortbread cookies, they will not spread too much.
- Bake for 11 to 14 minutes, or until the edges are just beginning to turn golden. Remove from the oven and sprinkle with sea salt flakes. Let the cookies cool slightly before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Melissa, I was wondering if I could use the chocolate chunks that I buy from King Arthur Flour?
They are kind of large but work out great in my chocolate chip cookies.
With this being a shortbread slice and bake, I’m wondering if they might be a little too large?
What size do you chop your chocolate into for this recipe?
Your recipes never disappoint. I’d like to make this one tomorrow. I thought I was done, but you sold me on a new recipe. Merry Christmas
Oh you are so sweet, thank you so much for trying my recipes! I just looked them up on King Arthur’s site and I am thinking they are the Callebaut chocolate chunks? If so, those would be great! I roughly chop my chocolate chunks from a bar and try to get as many pieces and not shards of chocolate. I think the chocolate chunks will work like a charm. 🙂