Recipe for salted butter chocolate chunk shortbread cookies

One could say that these chocolate cookies have taken over the Internet. My Instastream aroused my appetite almost daily for these delicious and simple pastries. OK, that chocolate and salt work so well we know anyway, united in the cookie , it’s a dream. All in all, there is nothing else in the way of a delicious sugar crust and a happy biscuit-in-milk-speckling.

Interestingly enough, the cookie dough is already prepared with salted butter and shortbreadtypically requires very few ingredients and is easy to bake yourself.

You do not have to bother with chopping the chocolate for the cookies , no, here they are supposed to be pretty thick chunky , like in a really good stracciatella ice cream. This makes it much easier and quicker to prepare, but a bit trickier when cutting the biscuits from the rolling pin later.

But even that is not neurosurgery and anyone who has even one or two episodes Gray’s Anatomy / Bergdoktor / ER / Doctors Diary / The Doctor and the dear livestock will master this as an ace: cautious but determined with very sharp Cutting the knife is the motto and who meets on the way there on gold (aka thick delicious chocolate pieces), the biscuit should simply squeeze well with two fingers, while the other hand saws.

And even if something crumbles: who cares. Either squeeze or leave. We are not here in a cookie factory but love home-baked even if it has rough edges.

Alison Roman’s recipe has been baked and loved 1000 times worldwide. Who wants to get started now (because the cookies taste just fantastic): here is the recipe. It is important that the dough does not get warm even when cutting. Better to put it in the fridge before baking, especially when it is very warm in summer or when you warmed the dough with your warm fingers. Otherwise they will be too soft and could diverge.

Recipe for salted butter chocolate chunk shortbread cookies / biscuits with salted butter and thick chocolate pieces

Ingredients (for about 24 biscuits):

175g dark chocolate
260g salted butter in cubes (directly from the fridge, please do not soften for once )
100g sugar
50g brown sugar
300g flour

also:

1 egg (size L), lightly whipped
brown sugar for rolling
fleur de sel or sea salt crystals to sprinkle

Preparation:

  1. Chop dark chocolate very coarsely to chunks.
  2. Cold salted butter in cubes with both types of sugar in the food processor  (* Amazon affiliate link), with the dough mixer or using a hand mixer ( this I * Amazon affiliate link) and whorls mix about 4-6 minutes creamy . In between, always scrape the dough from the edge, so that it is not forgotten when stirring. It is important to mix really long enough here in the first step, so that everything becomes fluffy.
  3. The flour to give and continue to mix just until the flour is no longer visible. The chocolate pieces give to and mix.
  4. Divide the dough in half . Put each half on a piece of baking paper and form approximately into rolls with your hands (they should be 4-5 cm in diameter). Do not worry, if this does not become one hundred percent round and like to squeeze with your fingers a bit, so that everything holds up well.
  5. Roll these dough pieces in the baking paper (like to roll over here a few times – not too tight – and roll it back and forth, that makes the rolls even rounder and more even) and put them in the fridge for two hours .
  6. At the end of the cooling time, pre- heat the oven to 175 ° C upper and lower heat. A baking sheet with parchment paper document.
  7. Take a dough roll out of the fridge, brush it with the whisked egg and roll it all in brown sugar .
  8. Then with a very sharp knife carefully but certainly cut off slices , not too thin, please, and about 1.2-1.4cm thick . You will most certainly hit on thick pieces of chocolate, it is important to keep calm, to gently hold the dough together with your fingers and slowly chop the chocolate through. Some biscuits were slightly broken apart during the tour, but I simply pressed them together again with my fingers. So do not despair.

    IMPORTANT: the dough should not get too warm here. Especially in summer or when you hold on to the rolling pin with warm fingers, that could happen. Then the biscuits (with a lot of butter inside) are already soft, before they come in the oven and run apart quickly. If you want to be sure, put the sliced ​​cookie slices in the fridge for another 20 minutes before baking. 

  9. Place the cookies on the baking tray with a little distance from each other, sprinkle with salt and bake in a preheated oven for about 13-15 minutes . The edge should look slightly browned. But I warn you: the cookies still feel very soft. When they cool down, they become firmer.
  10. Remove from the oven, allow to cool slightly and, as soon as they are not so soft, remove from the baking sheet and allow to cool completely. Then store in cookie jars.
  11. Do the same with the second biscuit roller.

Here is the recipe for the salted Schokokekse again to print:

Recipe for salted butter chocolate chunk shortbread cookies
preparation time: 20 min.
preparation time: 30 min.
cooling: 30 min.
working hours: 50 minutes

A delicious very simple cookie recipe for Salted Butter chocolate chunk shortbread cookies on www.zuckerzimtundliebe.de  by Alison Roman from Dining in – Schokokekse

Dish: baking, Christmas, cookies, biscuits, Christmas, Christmas cookies, Christmas biscuits, Christmas cookies
Countries & Regions: America, Australia, Germany, United Kingdom, New Zealand, UK, USA
Keywords backblog, baking recipe, cookies, food photography, foodstyling, pastry, shortcrust pastry, salted chocolate cookies, chocolate chip cookies, shortbread, shortbread cookie recipe, shortbread cookies, shortbread biscuits, shortbread recipe, christmas biscuits
Servings : people
Calories : 280 kcal
ingredients
  • 175 g of dark high quality chocolate
  • 260 g of salted butter in cubes, cold and directly from the fridge
  • 100 white sugar
  • 50 brown sugar
  • 300 g of flour
also for the sugar crust:
  • egg Gr. M, slightly whisked
  • brown sugar for rolling
  • Sea salt flakes or Fleur de Sel
preparation
  1. Chop dark chocolate very coarsely to chunks.

  2. Mix cold salted butter in cubes with both types of sugar in the food processor with the dough mixer or with a hand mixer and whisk for about 4-6 minutes until creamy. In between, always scrape the dough from the edge, so that it is not forgotten when stirring. It is important to mix really long enough here in the first step, so that everything becomes fluffy.

  3. Add the flour and just continue mixing until the flour is no longer visible. Add the chocolate pieces and mix.

  4. Divide the dough in half. Put each half on a piece of baking paper and form approximately into rolls with your hands (they should be 4-5 cm in diameter). Do not worry, if this does not become one hundred percent round and like to squeeze with your fingers a bit, so that everything holds up well.

  5. Roll these dough pieces in the baking paper (like to roll over here a few times – not too tight – and roll it back and forth, that makes the rolls even rounder and more even) and put them in the fridge for two hours.

  6. At the end of the cooling time, pre-heat the oven to 175 ° C upper and lower heat. Cover a baking sheet with baking paper.

  7. Take a dough roll out of the fridge, brush it with the whisked egg and roll it all in brown sugar.

  8. Then with a very sharp knife carefully but carefully cut off slices and about 1.2-1.4cm thick. You will most certainly hit on thick pieces of chocolate, it is important to keep calm, to gently hold the dough together with your fingers and slowly chop the chocolate through. Some biscuits were slightly broken apart during the tour, but I simply pressed them together again with my fingers. So do not despair.

    IMPORTANT: the dough should not get too warm here. Especially in summer or when you hold on to the rolling pin with warm fingers, that could happen. Then the biscuits (with a lot of butter inside) are already soft, before they come in the oven and run apart quickly. If you want to be sure, put the sliced ​​cookie slices in the fridge for another 20 minutes before baking.

  9. Place the cookies on the baking tray with a little distance from each other, sprinkle with salt and bake in a preheated oven for about 13-15 minutes. The edge should look slightly browned. But I warn you: the cookies still feel very soft. When they cool down, they become firmer.

  10. Remove from the oven, allow to cool slightly and, as soon as they are not so soft, remove from the baking sheet and allow to cool completely. Then store in cookie jars.

  11. Do the same with the second biscuit roller.

     

 

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