The craze for these cookies has blown all of social media into a frenzy, and after making my first batch I can see why. Voted one of the best cookie recipes on Instagram I can see why however I still can’t quite bring myself to call these a cookie, in English terms, they are most definitely a biscuit, perfect with a good cuppa.
Salted Butter and Chocolate Chunk Shortbread
- 250g salted butter, softened
- 100g caster sugar
- 75g soft light brown sugar
- 1 tsp vanilla bean paste
- 250g plain flour
- 150g dark chocolate bar, roughly chopped into chunks
- 1 egg, beaten
- demerara sugar for rolling
- Using an electric hand whisk, whisk the butter, sugars and vanilla together until light and fluffy. This should take around 5 minutes.
- Add half the flour and continue to whisk. Once combined, swap to a wooden spoon and mix in the rest of the flour along with the chocolate.
- Stir until the chocolate is distributed equally. Divide the dough into two and roll out into logs. Wrap in baking paper and leave in the fridge for 2 hours until hard.
- Arrange one piece of baking paper with the beaten egg on and another with the demerara sugar. Roll the log in the egg, and then in the sugar, slice into 1/2 inch thick rounds and arrange on a lined baking tray.
- If you have time, place in the fridge for a further hour or otherwise bake at 170oC for 15 minutes.
The recipe has been adapted from Alison Roman’s book, Dining In.