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The Internet-Famous Chocolate Chunk Shortbread Cookies by Alison Roman | NYT Cooking

Get the recipe: http://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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17 Replies to “The Internet-Famous Chocolate Chunk Shortbread Cookies by Alison Roman | NYT Cooking”

  1. I think this is funny. I've been making this recipe minus the egg wash for decades now. Butter is your friend !!!!!!!!

  4. my oven temp is correct according to additional thermometer… at 350, these took twice the time listed in recipe.

  7. As long as I have a face, you'll always have a place to sit.🍪🍪🍪 And I mean that sincerely babe.

  8. has anyone heard the baking temperature? I didn’t want to register to get the recipe 😬

  9. Made them…These cookies aren't all that… i mean they were good but not like to die for… they're like chips ahoy, I swear the internet goes crazy and starts a hype out of nothing.

  10. Absolutely Fantastic 👏🏻 This is a Super good cookie. Run, don’t walk, to make it. Alison, I love you!

  11. I made these before the pandemic for the people at the office and until this day they praise about them.

  12. I like that it doesnt get cakie. Growing up in the midwest chocolate chip cookies were usually cakie and not so good

  13. No judgement, but I feel like she is sleep deprived at the filming of this recipe. 🤪Eat a cookie & go back to bed.😋🥱😴

  15. 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.

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