Salted Chocolate Chunk Espresso Shortbread Cookies
Slice and bake Salted Chocolate Chunk Espresso Cookies are sweet and salty with the perfect crunch - made with dark chocolate, brown sugar, and vanilla bean for the ultimate flavor.
Ingredients
- 2 1/4 sticks of salted butter cut into cubes
- 1/2 cup sugar
- 1/4 cup packed dark brown sugar
- 1 tsp vanilla bean paste
- 1 tsp espresso powder
- 2 1/4 cups flour
- 6 oz chopped dark chocolate
- 1 egg beaten for egg wash
- 1 cup demerara sugar for rolling
- flaked sea salt
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugars, vanilla bean paste, and espresso powder on medium-high speed until light and fluffy, about 3-5 minutes.
- Use a spatula to scrape down side of bowl. With the mixer on low speed, slowly add the flour. Next add the chocolate chunks and mix until just combined.
- Divide the dough in half and shape each half into a log, about 2-2 1/2 inches in diameter. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 2 hours (see notes)*.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Unwrap the chilled logs and brush with egg wash. Roll the logs in demerara sugar.
- Slice each log into 1/2-inch thick rounds. Place on prepared baking sheet, about 1 inch apart. Sprinkle with sea salt and bake until edges are just beginning to brown, about 12-15 minutes.
- Let cool slightly on a cooling rack before enjoying!
- Store cookies in an airtight container.
Notes
* Do Ahead - Once cookie dough is rolled into logs and tightly wrapped in plastic wrap, dough can be kept for up to 1 week in the refrigerator, or up to 1 month in the freezer.
Recipe adapted from Alison Roman.
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