If you’re tired of the same old chocolate chip cookies, try these Alison Roman cookies. They’re sweet, rich, crumbly, and about as good as a cookie can get!
Made with salted butter, these shortbread treats are out of this world incredible!
The Best Alison Roman Cookies Recipe
If you’ve never tried salted butter and chocolate chunk shortbread cookies before, get ready to swoon.
Unlike regular chocolate chip cookies, shortbread is more firm. So instead of being chewy and tender, they’re crispy on the edges and melt in your mouth crumbly in the middle.
Of course, they’re not ‘hard.’ But they do have a bite to them.
That said, there’s so much gooey chocolate in these, they’re still super tender - just in a different way.
And if you like chocolate chip cookies with sea salt on top, I think you’ll go nuts for these.
Not only do they have sea salt on top, but you’ll use salted butter in the dough too! It sounds like a lot, but I promise it’s not.
You’ll add enough brown sugar (even around the edges) to ensure these are still nice and sweet.
Hungry yet? Let’s dig in!
How to Make Alison Roman Cookies
This recipe is enough for around 24 cookies.
- 255 grams of cold Salted Butter (1 cup + 2 tablespoons)
- 100 grams of White Sugar (1/2 cup)
- 42 grams of packed Light Brown Sugar
- 1 teaspoon of Vanilla Paste
- 270 grams of All-Purpose Flour (2 1/4 cups)
- 170 grams of Chocolate Chunks (6 ounces)
- 1 large Egg
- Demerara Sugar, for rolling
- Sea Salt
- Line two baking trays with parchment paper and set aside.
- Preheat the oven to 175°C (350°F).
- Cut the cold butter into small cubes and add it to a mixing bowl with the sugars (white and light brown).
- Beat the butter and sugar until light and fluffy (3-5 minutes), then mix in the vanilla paste.
- Scrape down the sides of the bowl and mix again to ensure everything is well combined.
- Add the flour and mix until halfway combined (you should still see large pockets of the butter mixture).
- Add the chocolate chunks and mix the dough until just combined (you shouldn’t see any more flour streaks).
- For neat shortbread cookies, roll the dough into a long log about 2 1/2 inches in diameter. Then, wrap and chill the dough until it’s firm.
- For regular cookies, scoop portions onto the baking sheets and chill until firm.
- If using the log method, brush the outside with a beaten egg and roll the log in Demerara sugar. Then, cut portions (about 1/2 inch thick) and place them on the baking sheet.
- Sprinkle each cookie with a bit of sea salt (for both cookie methods) and bake for 12-15 minutes until the edges are just turning brown.
- Cool on the tray for 10 minutes, then transfer onto a wire rack to cool completely.