Go Back
Salted Chocolate Chunk Shortbread Cookies
carrie

Salted Chocolate Chunk Shortbread Cookies

These salted chocolate chunk shortbread cookies are buttery, crisp, and packed with rich chocolate in every bite. Finished with crunchy sugar edges and flaky sea salt, they deliver the perfect balance of sweet and salty in a simple yet elegant cookie.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Shortbread Dough
  • 1 cup + 2 tbsp 255 g salted butter, cold and cut into ½-inch cubes (soften slightly if using a hand mixer)
  • ½ cup 100 g granulated sugar
  • ¼ cup 55 g light brown sugar, packed
  • 1 tsp pure vanilla extract
  • 2 ½ cups 325 g all-purpose flour, spooned and leveled
  • 6 oz 170 g semi-sweet or dark chocolate, chopped into chunky pieces (avoid very fine shards)
  • For Finishing
  • 1 large egg beaten (for brushing the dough)
  • Demerara sugar to roll the logs and create crunchy edges
  • Flaky sea salt for sprinkling on top

Method
 

  1. Line two baking sheets with parchment paper. In a large bowl, beat the butter, granulated sugar, brown sugar, and vanilla until pale, creamy, and fluffy.
  2. Reduce speed to low and gradually mix in the flour. Add the chocolate chunks and mix just until the dough comes together. Gently knead by hand if needed.
  3. Divide the dough in half and shape each portion into a compact log about 6 inches long. Wrap tightly in plastic wrap and refrigerate for about 2 hours, until firm.
  4. Preheat the oven to 350°F (175°C). Brush the chilled logs with beaten egg, then roll in demerara sugar to coat.
  5. Slice the logs into 1/2-inch rounds and arrange on the prepared baking sheets, leaving space between cookies.
  6. Sprinkle lightly with flaky sea salt and bake for 12–15 minutes, until edges are lightly golden. Cool briefly before serving.

Notes

Use high-quality chocolate for the best flavor and texture. If the dough becomes too soft while slicing, refrigerate again for 10 minutes. These cookies are perfect for make-ahead baking and gifting.