Chocolate Chunk Shortbread Cookies
When it comes to cookie-making one of my favorite recipes is for these buttery, simple shortbread cookies. With just a couple of basic ingredients, this cookie is simple and quick to make but so delicate and delicious.
The BASICS
- Flour
- Butter
- Sugar
It’s those basic ingredients that are the building blocks of every shortbread cookie and a foundation for an infinite list of flavors. However, hand-chopped chunks of rich Belgian chocolate is by far my favorite flavor to add into shortbread cookies.
Technique is KING
- soften the butter – do not melt
- whip butter and sugar together for 2 minutes before adding the flour
- add flour in 4 increments, stirring between additions
- roll dough into a cylinder, wrap with parchment and refrigerate at least 1 hour before slicing + baking.
Yup – that’s some next level technique. But, with such a basic list of ingredients, it’s really no surprise that technique is KING.
High quality butter, pure cane sugar and chunks of rich, creamy European chocolate are magical for this recipe. Buttery, tender with bits of velvety warm chocolate ooze. These are a MUST this Holiday season.
Chocolate Chunk Shortbread Cookies
Ingredients
- 2 sticks (16 tablespoons) salted butter, softened
- 1/2 cup fine granulated sugar
- 2 cup AP flour
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon vanilla bean paste
- 1/2 teaspoon almond extract
- 4 ounces bittersweet chocolate, chopped into chunks
- 1 cup chocolate sprinkles
Directions
- In a stand mixer fitted with a paddle attachment, whip softened butter until fluffy (approximately 2 minutes). Add sugar and continue whipping another 2 minutes, scraping the sides to mix thoroughly.
- Add flour in 4 stages, adding salt, extracts and chocolate chunks with the last stage of flour. Scrape the sides and bottom of the mixing bowl between additions.
- Divide the dough into 2 equal portions and turn each portion out onto a 12″ x 15″ piece of waxed paper. Roll the dough into a 1.5″ diameter cylinder approximately 10″ in length.
- Spread 1/2 c of sprinkles in a horizontal line next to the cylinder of dough (as pictured above). Roll the dough into the sprinkles making sure to coat all sides.
- Wrap the sprinkle-covered dough cylinder in wax paper and refrigerate for 1-2 hours* (read my note below for a hack in this step).
- Preheat oven to 300°, line a baking sheet with parchment paper.
- Once dough cylinders are chilled, unwrap and slice 1/2″ thick and place on lined baking sheet 2″ apart.
- Place baking sheet on the middle rack of the preheated oven and bake 15-18 minutes, until lightly golden, rotating halfway through baking.
- Once baking is complete, transfer to a cooling rack to cool completely.
- Save remaining dough to bake as needed or continue slicing and bake as described above.
- *hack – to keep the dough from flattening on one side while chilling, stand the wrapped dough cylinders in drinking glasses.Â
- Makes 3 dozen
