I know.

Salted Butter Chocolate Chunk Shortbread

ANOTHER chocolate chip cookie.

And I’m not even that into chocolate chip cookies, yet somehow I’ve managed to share over a dozen variations with you guys.

But when a recipe stops me in my tracks I’ve got to try it. And this recipe – in a recent issue of Bon Appetit – stopped me in my tracks.

It was the salted butter.

I never – NEVER – use salted butter in my baking. It was one of the first rules I learned when I started baking. The reason? Using unsalted butter means you can control the exact amount of salt in the recipe. This is not so important when cooking, but can make a critical difference in a cookie or cake, especially since salt content can vary from brand to brand.

So you could imagine my curiosity over a recipe – a COOKIE recipe, no less – that actually called for salted butter. And since it looked relatively easy (basically a riff on basic shortbread), and used so few ingredients, I dove in.

Salted Butter Chocolate Chunk Shortbread




One of the reasons I’m not a big CCC fan is the overwhelming richness – as you know I’m more of a plain cake/meringue-y sort of gal (just give me all the sugar). But the salted butter cuts that richness, and the sprinkle of flaky sea salt cuts it even more. So you can actually relish the butter and chocolate as opposed to being walloped by them. And that raw sugar coating lends the most divine crunch.

Verdict? These certainly deserve a place among the rest of my chocolate chip recipes – do you have a variation that I “must make”?

Salted Butter Chocolate Chunk Shortbread

Salted Butter Chocolate Chunk Shortbread
lightly adapted from Bon Appetit

1 cup plus 2 tablespoons (2 1/4 sticks) salted butter, at room temperature**
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 teaspoon vanilla
2 1/4 cups flour
6 ounces semisweet or bittersweet chocolate, chopped into chunks
raw sugar, for rolling
flaky sea salt, for sprinkling
Beat butter, both sugars and vanilla on medium-high speed for 5 minutes. Scrape down the sides and add the flour. Beat to blend. Add the chocolate chunks and beat just to incorporate.
Divide the dough in half. On a lightly floured surface roll each half into a log that is about 2″ in diameter and about 8″ – 8 1/2″ long. Roll the logs in the raw sugar and freeze for 30 minutes.

Preheat oven to 350 degrees; line two baking sheets with parchment paper.

Slice each log into 1/2″ thick rounds and place on your prepared baking sheets, about 1″ apart. Sprinkle with a bit of sea salt. Bake until edges are golden brown, 12–15 minutes. Transfer to a wire rack to cool.

**If you don’t want to purchase salted butter you can add 3/4 teaspoon kosher salt to the flour.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

If you’d like to conduct your own taste test, here are all of the chocolate chip recipes I’ve made so far!

Pan Banging Chocolate Chip Cookies
Chocolate Chip Cookie Brittle
Vegan Chocolate Chip Cookies
Coconut Flour Chocolate Chip Cookies (gluten-free)
Chocolate Chip Hamantaschen
Chocolate Chip Scones
Chocolate Chip Bars with a Salty Pretzel Crust
Cornflake Chocolate Chip Marshmallow Cookies
Vegan Chocolate Chip Cookie Dough Bars
Milk and (Chocolate Chip) Cookie Popsicles
Vanilla Spice White Chocolate Chip Cookies (vegan)
Smoked Paprika, Cinnamon and Chocolate Chip Cookies
Compost Cookies

Salted Butter Chocolate Chunk Shortbread

And of course you can find even more cookies on my Pinterest board!

Leave a Comment