Chocolate Chunk Brown Butter Shortbread

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Chocolate Chunk Brown Butter Shortbread

Chocolate Chunk Brown Butter Shortbread Cookies feature a decadent blend of rich brown butter shortbread, chocolate chunks, a hint of espresso powder, and a sprinkle of flaky sea salt. Easy to make, then roll, slice, and bake!

Prep Time20

Cook Time12

Chill time1

Total Time1 32

Course: Dessert, Sweets

Servings: cookies

Calories: 96kcal

Author: Kathleen Higashiyama

Equipment

Ingredients

1 cup unsalted butter cubed, room temperature
¼ cup granulated sugar
¼ cup brown sugar
2 teaspoon vanilla extract or vanilla bean paste
2 cups all-purpose flour
2 teaspoon espresso powder
½ teaspoon kosher salt
¾ cup chopped semisweet chocolate
2 tablespoon turbinado or raw sugar for sprinkling, optional
Flaky sea salt

Instructions

Make brown butter - Heat a skillet or saucepan on medium heat. Add the sliced butter to the pan and whisk as the butter cooks. The butter will foam then start to brown and form small brown flecks. The butter will be golden brown and have a nutty aroma. Remove from heat and pour the mixture into a measuring cup to confirm the liquid measures a half cup. It’s okay if it’s slightly over. Allow to chill in the refrigerator for about 30 minutes so the butter forms a thick consistency. You can make the brown butter ahead of time so you don’t have to wait.
1 cup unsalted butter
Cream butter - In a large mixing bowl, use a handheld electric mixer or stand mixer and cream together butter, granulated sugar, brown sugar, and vanilla extract until smooth and fluffy, about 2 minutes. Use a silicone baking spatula and scrape the sides of the mixing bowl walls to bring the butter mixture to the center of the bowl.
¼ cup granulated sugar, ¼ cup brown sugar, 2 teaspoon vanilla extract or vanilla bean paste
Combine ingredients - Reduce speed to low and add sifted flour, espresso powder, and kosher salt and mix until the ingredients are just combined, then mix in chocolate chunks. Do not over-mix the dough.
2 cups all-purpose flour, 2 teaspoon espresso powder, ½ teaspoon kosher salt, ¾ cup chopped semisweet chocolate
Roll the dough (roll and slice) - Transfer the dough onto a sheet of parchment paper. Form the dough into a tight, dense 1½ to 2-inch wide log, then wrap tightly in parchment paper, and twist the ends. Refrigerate for at least 1 hour.
Sprinkle with sugar and slice - Once refrigerated, place the log onto a cutting board and unwrap the parchment paper, leaving the log on the parchment paper. Sprinkle turbinado or raw sugar on each log and gently cup and press the sugar onto the log until completely covered. Slice into ¼-½-inch cookies and place them onto a parchment paper-lined baking sheet.
2 tablespoon turbinado or raw sugar
Heat oven and bake - Once the cookie dough is cut and ready to bake, preheat the oven to 350°F. Bake for 12-15 minutes. The edges will be very lightly browned.
Sprinkle with flaky sea salt - Remove from the oven and immediately sprinkle each cookie with flaky sea salt. Allow to cool and enjoy.
Flaky sea salt

Video

Notes

Storage

Store leftover cookies in an air-tight container and keep in a cool, dry place for up to 1 week.

Baking Tips

Line a baking sheet with parchment paper to minimize sticking and cleanup time.
Don't over-mix the ingredients or the cookies will be tough.
Bake shortbread at a lower temperature of 350°F to ensure the cookies bake evenly and don't burn.
Watch for doneness. Shortbread cookies don't brown much, and this shortbread cookie dough is dark from the espresso powder. Check for a light golden color around the edges to ensure doneness.

Nutrition