The Internet-Famous Chocolate Chunk Shortbread Cookies by Alison Roman | NYT Cooking
Get the recipe: nyti.ms/2Wvq2Os
Have you heard of #thecookies? Alison Roman's Salted Chocolate Chunk Shortbread Cookies are so popular that fans created the hashtag on social media because they're the only cookies that matter. They combine the best of chocolate chip and shortbread cookies into one ultimate recipe, complete with flaky sea salt.
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Get the recipe: nyti.ms/2Wvq2Os
1 cup plus 2 tablespoons/255 grams total salted butter (2¼ sticks), cold (room temperature if you're using a handheld mixer) ½ cup/100 grams granulated sugar ¼ cup/55 grams light brown sugar 1 teaspoon vanilla extract 2 ½ cups/325 grams all-purpose flour 6 ounces/170 grams semi-sweet or bittersweet dark chocolate, chopped 1 large egg, beaten Demerara sugar, for rolling Flaky sea salt, for sprinklin
Thank you - I don't subscribe to cooking part of NYT.... good grief.
thank you
THANK YOU 😃
You're doing God's work
thank you
I love Alison Roman's style - her recipes are down-to-earth enough that even beginner cooks can relate, and her overall delivery, and her self-deprecating humour is a joy to watch. Plus her recipes always look so yummy. I love her videos!
she’s also out of touch and a racist
@@MoMohumpsMoMo can you elaborate?
@@MoMohumpsMoMo please elaborate
I just found her videos and they’re soooo relaxing when I’m stressed!!
When I first was teaching my daughter to make homemade pasta, told her to put a tiny bit of flour on her face or clothes. The flour is going to get on you, might as well put it there to start.
Harold Henderson that’s adorable 🥺
That’s adorable
love that!
Harold Henderson that is very sweet. Good on you
Aww...that is so adorable :) Copying this!!
The fact that she can make such amazing food in such a tiny kitchen gives me hope.
Tiny???!
It's tricky because it's small but well designed. My kitchen is around that size but a nightmare to work in.
CinnamonCari km Holaz
PMM mm Llego He has qa m Lo llliii
Nicole Lee please that’s not tiny,I have a galley kitchen room for one only! A handkerchief countertop and I turn out dinner every night for 3 and bake away . You just get used to it ,sure I would love it to be bigger but you work with what you’ve got.
Guys, I just made this cookie. I kid you not when I say they are the best cookies I’ve ever made. I substituted half of the butter for shortening to stop them from spreading and it gave the cookies an amazing texture. A+
4:53 “What a nightmare! who lives here?!” Same, girl, same. 😂
She won't win any zero waste or minimalism awards. That kitchen is about a level 2 on the hoarder scale. What a nightmare to work in.
Stop U.S. Imperialism Im sure she’s really disappointed. Maybe next year.
Leave Alison alone.
I made these cookies a while ago and they are absolutely delicious! I froze a roll of dough as well to save for emergencies. 🤤 I’ve made this with Lindt 70% and Ghirardelli 60% and both were delicious.
Geoffrey Alan your videos are amazing!
Geoffrey Alan I like to store this dough in a paper towel roll that way it doesn't get a flat side
Jonathan that is genius! I always get a flat side and reshaping frozen dough before baking doesn’t work too well. Thanks for the tip!
Lindt 70% is my favorite for everything! I make ganache, chocolate chunk cookies, hot chocolate, everything with it lol and consume it by itself. Ghirardelli is good too but a tad too sweet for me.
dirtnbloodnotherkids I prefer the Lindt as well. America’s Test Kitchen (I believe) did a chocolate review to identify which chocolate was best for baking - Lindt 70% came out on top. So we’re in good company!
LOVED all your podcasts this week! Keep doing videos! Please!
I love how her cookie sheet looks like my cookie sheets.
Pamela Gerber I vote to make her cookie sheet People's Choice!!!♥️🍪♥️🏆
You inspire me and I love this video! The fact that you are cooking in a small space, makes it so cozy. I will always choose a small, cozy space over large space. Cozy, warm, and inviting.
Okay, so I tried these out and I absolutely loved them. They're crispy, delicious and perfectly balanced! Yum yum yum.
i don't usually like cookies but i feel like i would lovveee these
Wow I wish I didn’t like cookies
Hi Veronica
This is the second dish I have made from Ms. Roman and I am loving them. Her videos are fun and refreshing and her recipes are delicious and not too difficult for a home cook to make. Tomorrow for Sunday dinner I plan to make the chicken in the olive oil. I can't wait to try it. I'm definitely going to purchase her cookbook, and let me just say...the chocolate chip cookies are a hit at my house.
These are definitely going in my Christmas cookie box I give out for the holidays!
Love how real this is
I love her so much and I just stumbled across this vid. I have to make these.
I made these cookies today they are amazing thank you for the recipe . I crushed nuts then rolled the dough in the nuts and sugar delicious 👍🏼
Truly a delicious cookie. The rolling of the cookie in the Demerara Sugar is that extra touch and the crunch it gives is outstanding. Will be my giveaway cookie this Christmas.
OMGGGGG SHE"S BACK!!!! her new cookbook is AMAZING yet it changes the way I think about cooking for people. Good food doesn't need to be fussy, fancy and challenging, in fact; it just you, your dishes and your people.
That is the fridge in every chef/home cook’s house. It’s not pretty but we’ll never go hungry!
I just love her video's. I have already tried her recipes and they are REALLY good :)
I want to hang out with her and eat all the cookies. She’s so down to earth!
It looks like she HAS eaten all the cookies. She's thick in the waist.
Stop U.S. Imperialism you are thick in the head.
@@TheBroccoliFiles and you are think in the head.
So far I've tried 4 of your recipes and they were all successes and DELICIOUS... this one is next and my log of dough is sitting in my fridge as we speak :) can't wait to try them!!!
Im so glad she takes her rings off this time around 😭💗
They honestly do look amazing.. gotta try these
Best cookie I’ve ever had ❤️ just made 1 batch and after one bite, I’ve decided to make 5 batches to share with almost everyone in my family. SO GOOD I COULD CRYYYY! If you haven’t made these, GO NOW!
I made these and they are spectacular, folks! Give em a try. Salted butter is key, in my opinion.
I’m normally a gooey chocolate chip cookie person, but this cookie is amazing! I made some for my family and friends, and they all loved them! Yum! Gotta make more :) Thank you!
These are the BEST shortbread chocolate cookies in the WORLD!! Yes I said it!!! I made these and they are unimaginably delicious! I have made them several times after and they continue to be a total crowd pleaser.
I veganized this recipe with great success for my dairy free and or vegan peeps out there 😊 130 grams Miyoko’s Cultured Vegan Butter 130 grams vegetable shortening 100 grams cane sugar 55 grams light brown sugar 1 teaspoon vanilla extract 325 grams all-purpose flour 170 grams vegan semi-sweet or bittersweet dark chocolate, chopped For the eggless wash: mix together 2 tbsp soy milk* (it is best to use soy, as its protein content is most similar to egg) 1 tbsp maple syrup Demerara sugar, for rolling Flaky sea salt, for sprinkling Just follow along with her directions exactly the same as you would with regular butter and egg wash. Definitely start with vegan butter very cold as it has a lower melting point than butter. Also, vegan butters have more liquid content than diary butter so you really do need to use the shortening to get the right ratio. If you use all vegan butter it will come out more like a cracker.
awesome, thank you for sharing!
sub for shortening?
@@simplyshama You could sub earth balance if you don't want to use shortening. Make sure to use the sticks, not the kind that comes in a tub - also reduce salt by 1/2 since earth balance is salted. You could also theoretically use 100% Miyoko's vegan butter, but the texture will not be the same.
I absolutely hate the NYT cooking website. It does not let you see the recipe unless you subscribe. If you do subscribe they barrage you with emails to no end. They suck. But this recipe looks amazing and I love Alison's videos.
I think you’re fabulous! Very “real” ... can’t wait to try these. I’m allergic to eggs...but will do a buttermilk wash and hopefully get same results!
You got me to subscribe Alison. Great videos. Look forward to trying out the recipes now.
Omg. I tried making these today and they are literally the best chocolate chip cookies I've made. Thanm you Alison Roman!
My husband made these cookies and they are Life!!!!!! Gave them to our building staff and you know.... we the favorites now.
It won't let me press the like button so I tried the dislike button and it let me...so just know I liked your comment!
These are the BEST cookies I’ve ever eaten 🙌 Highly recommend this for you/gifting
These are very popular in Germany, called Teegebäck (tea bake) and are my favorite cookies ever. Sooo good with some milk and of course tea 😉 😍 (but in Germany its without salt on top) will definitely try!
Absolutely Fantastic 👏🏻 This is a Super good cookie. Run, don’t walk, to make it. Alison, I love you!
We’re remodeling our house and have no oven through the holidays. I thought I would be ok but now I’m 🤔. These look amazing.
I love these cookies. These are my go to for all kinds of cookies tbh. I have not made cookies another way since.
“I’m in a competition with myself and I won” the best description of quarantine/self isolation/Rona life for weeks going into months
LIKE ACTUALLY. lol
You're hysterical, thankx for being real!
Alison, OMG, you are hilarious! Your commentary in the kitchen was so familiar to me. From the flour everywhere to a crowned fridge JUST when I need space for cookies or sourdough or a marinade! I am trying the recipe now but I am pretty sure I’m going to hate you for sharing an awesome cookie that I will have difficulty sharing. Thanks for the laughs and the recipe! All of my favorite tastes in one bite!
I made these today. And I think they might be the only cookies I ever make for the rest of my life. I was dubious, but damn they're as good as you'd hope!
Made these as gifts for christmas, they were a hit!
MrSpektyr at what temp you baked? She says 11 mins but didn’t mention the temp
Wow...it is a free video....and love it and this is on my bucket list to make. I actually thought the butter cubes were more cut in and not whipped...cut in like pie crust for flakiness...guess I was wrong. I like her style...reminds me of me. I am a messy cook...I wear a full apron as a result. Also love her nail and lipstick color...Thanks for sharing. Can't wait to make these. Also love that she shows you can bake anywhere...even in a small kitchen with a small stove.
1 cup plus 2 tablespoons/255 grams total salted butter (2¼ sticks), cold (room temperature if you're using a handheld mixer), cut into ½-inch pieces (see note) ½ cup/100 grams granulated sugar ¼ cup/55 grams light brown sugar 1 teaspoon vanilla extract 2 ½ cups/325 grams all-purpose flour 6 ounces/170 grams semi-sweet or bittersweet dark chocolate, chopped (not too fine; you want chunks, not little shards) 1 large egg, beaten Demerara sugar, for rolling Flaky sea salt, for sprinkling PREPARATION Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars and vanilla on medium-high till it’s super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour. Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. (Don't be afraid to make them compact. Shortbread is supposed to be dense. That's part of why it's so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours. Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious, crisp edges). Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together - the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won’t spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.
thank you for posting the complete recipe. It really is a pet peeve of mine when people demo recipes and then do not give you a recipe or if they do give you the ingredients they do not give the directions I will not be subscribing to this person it isn't worth me going insane thank you again
These are very good - I added 1/4 cup of chopped pecans which were lightly toasted beforehand. I didn’t roll them in the sugar but just baked them. After, I put sugar on top, hit them briefly with a torch, then sprinkled flake salt on top of the hot caramel.
First cookie video I genuinely enjoyed !
I made them and they were a big hit. I was a little worried because my dough didn't look exactly like hers but they were great. Plus they are forgiving. I could not fine demerara sugar anywhere so I used brown sugar and I used semi sweet chips not chopped chocolate and I straight up forgot the flakey salt and they were delicious. Can't wait to try them when I can get the right ingredients.
Love the eastfork eggshell bowl!
I just made these with King Arthur gluten free flour for my boyfriend's Mom. Even gluten-free, this is an amazingly good cookie. I'm going to make her some other shortbread flavors using this method.. I know she will love them.
I've made these so many times Lol memorized the recipe now
I believe that people who bake a lot. Should have 2 fridges. I know because my fridge is always full its so irritating
SAME
Lol We will two full fridges then 😂🍪♥️
When she creamed the butter and sugar, I could smell that
I finally made these cookies today. They are delicious! I didn’t have any chocolate to chop up so I use the morsels that I had. Will definitely be making these again.
Not really, some were round, some put back together
Yum, thank you.
I made them and THEY.ARE.AMAZING!
I finally made these this past weekend but with a twist - I replaced the dark chocolate with chopped orange twirls (which are the candy bar to have atm in the UK) and I can tell you they are worth all the superlatives 🥰
Sounds interesting. Better stock up, they seem to be in limited supply.
I'm commenting again, but I made these cookies for a friend and they said, I did not like the cookies....I LOVED them! These cookies are the best thing I've eaten in a while...they really are that good.😄
Every time Alison, “Don’t look in here!” Cameramen moves towards fridge hehe 😂😂
I made your baked ziti for Christmas dinner so I’ll pretty much follow you anywhere now!
couldn't put Humpty together again. Alison did what all the king's horses, and all the king's men couldn't do. Chapeau!
I just made these... amazing.
Fantastic looking cookie, very charismatic chef.
these are soooooooooo good omg
ok so, these are also theoretically everything i want in a cookie, and i tried this recipe, but made the following mistakes: - i used 85% dark chocolate, this ended up a bit too intense - i baked the dough after it sat in the fridge overnight, so i think it took longer than the recommended time to cook. ended up dialing the heat up a bit, and ended up overcooking them a bit. otherwise, i think the texture was at the right level - i added chopped macadamia nuts, which burnt a bit, and after tasting these cookies i don't think these need that extra textural crunch because they are already crunchy and crispy in the end, they ended up still yummy, but some had a bit of a burnt taste. those very ones were probably a bit too crunchy, less airy. i'm going to make another batch, but this time - i'm going to use milder dark chocolate, closer to a 40%, and use a bit less - going to cut out the nuts - going to add a bit of salt in the cookie dough mixture - going to cook the dough at the stated temperature with dough a bit closer to room temp
I used 64 percent dark chocolate and I thought they were perfect! 40% didn’t quite have that bitterness to balance the brown sugar coating on the cookie for me
someone brought these to a party and they really are great
i can’t wait to make these!
These are delicious. Mine spread even though I put them in the oven straight from the fridge. Followed the recipe exactly. Maybe next time I'll try 375 degrees.
has she won any awards for this? this cookie seems pretty iconic lol
THESE ARE SOOOOO GOOD!!!!
alrightie GIRLIE!! I made these cookies. I had such a stomach ache last night because I over indulged! OMG they are so fricken delicious! I have one brick in the freezer and I may indulge again this weekend..Hahahaha. Thanks !! I'm COOKIE DRUNK in DANVILLE, CA
Making these again for Xmas this year. ❤
I HIGHLY disagree with her suggestion of not eating them warm out of the oven. You should disobey.
Well I have to admit when I made these cookies I started to eat them soon as they came out of the oven, and then kept eating them as they cooled. Alison was right. They taste the best when they are room temperature. *shrugs*
Thank you Monica & Dax for introducing you to me!! Cookie dough currently in my messy refrigerator.
Yes, also have made these several times now because of hearing about them on AE! I love them!!
She stopped to vacuum.
omg these cookies are soooooooo good
these are a huge hit. Budget Xmas gift: find some cute holiday tins, make a ton of this dough and freeze, bake when you are ready to gift it to someone for a homemade gift!
i dont even like shortbread cookies but imma watch this because my girl Alison is in it. You go sis
Thanks for adding the cooking temperature...kinda important.
BEST cookie I ever had
Thanks 🙏🏾
Great recipe! Can’t wait to try this but does anyone have a clue about what temperature one should set the oven to?
350°
Many thanks Jovana‼️
NY Times is great, love their podcast too
Absolutely an AMAZING cookie. I’m sorry I’ve waited so long to make them. I have not tried any recipe of her’s that wasn’t great. Highly suggest the Little Eggplant Parm… also sooo delicious.
Hi. Can you please tell me if you recommend semisweet or bittersweet chocolate; which tastes better? Also, what brand of chocolate do you like to use? Thanks very much!
Best cookies ever 😍
fabtastic teaching. love your videos. jmo
If this is your first time baking these, I recommend chopping the chocolate into smaller pieces to make the cutting process easier! 😉 Delicious cookies! Thanks for sharing the recipe!
It looks like a classy chip ahoy biscuit. Inspired to make it
look so yummy 😋 🍪 👍🏻
I can totally relate with the flour bath situation 🤣 I can't seem to use flour and not have it all over myself🥴
🍫🍪🥛 I like this version.
Saw the video in December. Have made five batches since then. I simply *have* to have them around at all times.
Chocolate and shortbread: perfect combo
“ anyone who has ever tried to wrap anything with plastic wrap knows, it’s nothing but heartbreak” 🤣🤣🤣
In Malaysia, we call this "kuih raya chocolate chip cookies"
"Laminately?" Will Shortz would like to speak to you.