I made: Shortbread chocolate chunk cookies

These are the chocolate chip cookies you make if you want to impress a bunch of grown-ups and disappoint children.  They’re good–but they aren’t what you expect from a chocolate chip recipe.

This is another one of many Smitten Kitchen recipes I’ve saved, which is a resource that so far hasn’t done me wrong!  It’s pretty simple and straightforward.  I chose these cookies because they do best with a two-day process, and I’m trying to explore more recipes like this, so I can bake on weekday evenings without messing up my sleep hygiene.

Day 1: Make & freeze the dough

  • Mix 1 cup plus 2 tbsp softened butter, 1/2 cup granulated sugar, 1/4 cup light brown sugar, and 1 tsp vanilla extract until light and fluffy.  (The recipe calls for salted butter, which I don’t have, so I added 3/4 tsp kosher salt instead.)
  • Add 2 1/4 cups flour and mix until just combined.
  • Add 6 ounces chopped semi- or bittersweet dark chocolate, mix until just combined.
  • Divide dough into 2 parts and shape into logs about 2 inches in diameter, wrap with plastic wrap, and freeze.

Day 2: Bake

  • Preheat oven to 350F and line 2 baking sheets with parchment paper.
  • Lightly beat 1 egg.  Take out 1 cookie log, brush with egg, and roll in turbinado sugar.
  • Cut the log into 1/2-inch-thick rounds using a serrated knife (be careful for chocolate chunks).
  • Arrange onto baking sheet and sprinkle with salt.
  • Bake 12-15 minutes, let cool slightly, then transfer to wire racks.



  • Like I said, these taste good, sort of strong and chocolatey and salty.  They are very shortbready in texture, so they’re a tiny bit of a pain to cut, but not too bad.  I discovered that simply pressing the knife down, instead of sawing back and forth, was a better method to keep the cookies intact.
  • I also made a dumb mistake!  I saw that the recipe called for 1 egg but I didn’t see that the egg was for brushing the sugar, so I just tossed it into the dough.  It didn’t really do any damage, although it probably made my version a little less shortbready than it would have been otherwise.
  • I didn’t have semisweet chocolate so I used 4 oz extra dark bittersweet chocolate + 2 oz milk chocolate.  It was actually really interesting this way!
  • I froze the logs overnight.  I think it would be fine to freeze for less time, or probably even longer.


  • It would be nice to do the recipe right and not put an egg in it lol.
  • Also would want to try different combos of add-ins.  I kept thinking about toffee.



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