I love a chewy gooey chocolate chip cookie…..but I’m also a sucker for a terrific dense shortbread with chunks of chocolate. I shaved some of the chocolate chunks into flakes which marbleized the cookie. Rolling the cookie dough log in coarse sugar gives it a crunch on the outside with a sprinkle of our Sous Salt Sweet & Savory on top for a salty, sweet treat.
- 2 sticks of ice cold salted butter cut into small pieces
- 1/2 c granulated sugar
- 1/2 c dark brown sugar
- 1 t vanilla extract
- 2 1/4 c flour
- 1 c semi sweet or dark chocolate chunks with some chopped shavings
- 1 large egg
- Turbinado, raw or Demerara sugar
- Sous Salt Sweet & Savory
In the bowl of your electric mixer beat the sugars, butter and vanilla until light and fluffy. Add flour and beat til combined. Add the chocolate chunks and shavings and mix just until combined. The mixture will be crumbly but when pinched together will stick.
Roll out a large piece of plastic wrap and put the dough on the wrap. Shaping it into a roll using the plastic wrap to form the log to about 2 to 2 1/2 inches in diameter. Chill about 2 hours.
To bake the cookies, heat the oven to 350°F. Line one or two large baking sheets with parchment paper or a silpat. Lightly beat the egg and open up your chilled cookies logs to brush it over the sides. Sprinkle the coarse sugar on the open paper or plastic wrap and roll the logs into it, coating them. Using a sharp knife cut the cookies in 1/2 inch rounds. Arrange on cookie sheet and sprinkle with Sous Salt Sweet & Savory, just a touch on each. Bake for 12 – 15 mins depending on your oven. Just until golden brown.
The recipe was morphed from both Bon Appetit and Smitten Kitchen.