Recipes

salted butter chocolate chunk shortbread

Can there be a cookie of the year? Sure, it’s possible that I spend too much time consuming food media, the takes, the Tweets, the Instagram Stories. But if I didn’t, I wouldn’t have seen Alison Roman’s Salted Butter and Chocolate Chunk Shortbread Cookies virtually everywhere, weakening my resistance to the point that I had to try them, and when I did, realizing that just in case you’d missed them on, like, Refinery 29 or Eater or in her incredible first cookbook, I had to tell you about them because they should not be missed.


beat until softened

Roman’s book, however, was not new to me. I was lucky enough to read it the moment it was ready and it instantly became a favorite. If you saw me on book tour asked me what cookbooks I was into this year, I guarantee it came out of my mouth first. Roman has done stints at Milk Bar and Bon Appetit and writes regularly for the New York Times food section and her recipes show: she knows how to make the food we really want to eat. She’s also a sharp writer; I love her love letter to boiled potatoes. There wasn’t a chance I was going to miss the Roasted Broccolini with Lemon and Crispy Parmesan, Caramelized Winter Squash with Toasted Coconut Gremolata, Cucumbers and Kohlrabi in Crunchy Chili Oil, her whole section of Knife and Fork Salads, not-the-usual fruit salads (i.e. all savory), her Whole Wheat Pasta with Brown-Buttered Mushrooms, Buckwheat and Egg Yolk, Baked Pasta with Artichokes, Greens and Too Much Cheese and do I have to stop here? I don’t want to stop here but I’m getting close to just copying and pasting the table of contents.

dice cold, salted butteradding flouri had a lot of small chocolate bars!chopped chocolate

But the single dish I did not expect to make were these cookies and their full title — Salted Butter Salted Butter and Chocolate Chunk Shortbread, or Why Would I Make Another Chocolate Chip Cookie Ever Again? — might explain it. She says she’s always found chocolate chip cookies to be “deeply flawed” — “too sweet, too soft, or with too much chocolate.” She thinks “there’s a lot of room for improvement.” I am that scream emoji. I feel protective… of a cookie. Roman instead took all of her favorite parts of classic chocolate chip cookies to invent something else entirely. First, she uses lots of salted butter; she says that while she prefers unsalted butter in almost all baking, here, it’s deeper flavor and saltiness, add more complexity than just adding salt to unsalted butter. There’s just enough flour to hold it together, just enough brown sugar to suggest a chocolate chip cookie, and chunks of irregular chocolate pieces to “prevent chip congregation” (although, warmly, let me suggest that only a monster could hate such a thing). The dough is formed into a slice-and-bake log that you roll in crunchy sugar.

craggy doughbrush the log with egg and roll it in coarse sugarslicedready to bake

The first time I made them, I quick-chilled the log in the freezer and sliced a few off to bake them and thought they were good, very good, even. But a few days later I sliced and baked off the rest (though I think even a day would work) and baked it for one minute less and you guys need to come over right now and take them from me. We put them on a high shelf so we’d forget they existed and then I started editing photos of them and writing about them this afternoon and have since eaten two more. They’re buttery, so buttery, and a bit crunchy (my husband calls the edges that slip onto the pan “sugar frico”), and salted in that flavor-deepening way, not just an flecky afterthought, and they’re going to win at parties this weekend should they survive that long.

salted butter chocolate chunk shortbread

Previously

One year ago: Pimento Cheese Potato Bites
Two years ago: The Browniest Cookies, Gingerbread Layer Cake and Feta Tapenade Tarte Soleil
Three years ago: Deep Dark Gingerbread Waffles, Fairytale of New York and Roasted Grape and Olive Crostini
Four years ago: Breakfast Slab Pie, Gingerbread Snacking Cake and Rum Campari Punch
Five years ago: Fromage Fort
Six years ago: Cinnamon Brown Sugar Breakfast Puffs and Scallion Meatballs with Soy Ginger Glaze
Seven years ago: Spicy Gingerbread Cookies, Crescent Jam and Cheese Cookies and Milk Punch
Eight years ago: How to Host Brunch and Still Sleep In, Spinach and Cheese Strata, Pear Bread, Parmesan Cream Crackers, Walnut Pesto, and Spicy Caramel Popcorn
Nine years ago: Cranberry Vanilla Coffee Cake, Seven-Layer/Rainbow Cookies, Grasshopper Brownies, Braised Beef Short Ribs, Gramercy Tavern’s Gingerbread, Pecan Sandies and Sugar and Spiced Candied Nuts
Ten years ago: Austrian Raspberry Shortbread, A Slice-and-Bake Cookie Palette, Iceberg Wedge Salad, Robert Linxe’s Chocolate Truffles and Caramel Cake
Eleven years ago: Parmesan Black Pepper Biscotti, Hazelnut Truffles, Russian Tea Cakes

And for the other side of the world:
Six Months Ago: Best Hot Fudge Sauce and Grilled Pizza
1.5 Years Ago: Funnel Cake
2.5 Years Ago: Chocolate Chunk Granola Bars and Oven Ribs, Even Better
3.5 Years Ago: Cherry Almond Dutch Baby
4.5 Years Ago: Pickled Vegetable Sandwich Slaw and Peach and Pecan Sandy Crumble

Salted Butter Chocolate Chunk Shortbread

Roman says that if you find it annoying to buy salted butter just for this recipe, you can use unsalted and add 3/4 teaspoon kosher salt instead. I would like you to know that if you’re buying European butter (and oh, if there was ever a time to splurge on it, it is here) in European packages, most will come in 250-gram blocks which is (drumroll) within 5 grams of what you need here and the recipe works perfectly even without this 5-gram pat of butter.

  • 1 cup plus 2 tablespoons (9 ounces or 255 grams) salted butter, cold, cut into small pieces
  • 1/2 cup (100 grams) granulated sugar
  • 1/4 cup (50 grams) light brown sugar
  • 1 teaspoon (5 ml) vanilla extract
  • 2 1/4 cups (295 grams) all-purpose flour
  • 6 ounces (170 grams) semi- or bittersweet dark chocolate, chopped (you want chunks, not thin shards of chocolate)
  • 1 large egg
  • Demerara, turbinado, raw, or sanding sugar, for rolling
  • Flaky sea salt for sprinkling

Beat the butter, granulated and brown sugars, and vanilla with an electric mixer until light and fluffy, scraping down bowl as needed. Add flour, and mix just until combined. Add chocolate chunks, mix just until incorporated. Mixture will look crumbly.

Divide between two sheets of parchment paper, waxed paper, or plastic wrap and use your hands to form the dough halves into log shapes about 2 to 2 1/4 inches in diameter. Chill until totally firm, about 2 hours. I hastened this along in the freezer (30 minutes, tops) but did feel that the cookies were better after resting longer. (But do know that it works!)

When you’re ready to bake the cookies, heat your oven to 350°F. Line one or two large baking sheets with parchment paper. Lightly beat the egg and open up your chilled cookies logs to brush it over the sides. Sprinkle the coarse sugar on the open paper or plastic wrap and roll the logs into it, coating them.

Using a sharp serrated knife, cut logs into 1/2-inch thick rounds. You’re going to hit some chocolate chunks, so saw gently, squeezing the cookie to keep it from breaking if needed. Arrange cookie slices on prepared sheets one inch apart (they don’t spread much) and sprinkle each with a few flakes of salt. Bake for 12 to 15 minutes, or until the edges are just beginning to get golden brown. Let cool slightly before transferring to the cookies you don’t eat immediately to wire racks to cool. Do ahead: The dough can made ahead and stored, tightly wrapped in plastic, up to 1 week in the fridge, or 1 month in the freezer. Baked cookies keep in an airtight container for 5 days, or so I’ve heard.

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272 comments on salted butter chocolate chunk shortbread

    1. SallyT

      I couldn’t help myself! Dough is in the fridge. I used TJ’s chocolate chunks (already had them) and will report back.

      FYI, both Plugra and Kerrygold’s salted butter bricks are 227 g.

      1. deb

        Yes, yes, but my store sells some butter in European-sized packages, which are 250 grams — I used a brand called Chimay — so I just wanted to mention it.

      2. SallyT

        baked these today – they are scrumptious and look just like Deb’s.

        Some tips for those who had crumbly dough – you absolutely have to mix the butter and sugars at med-high to high speed for 3-5 minutes until the mixture is fluffy. Stand mixer is preferable. If it hasn’t aerated properly, and gained enough volume, it won’t be able to properly incorporate the flour and will be too crumbly. I found the dough to be a little crumbly, but I was able to easily massage it into a dough log with plastic wrap. and refrigerated for 24 hours. I used European butter.

        Hope that helps!

        1. JP

          I also wonder if people aren’t using enough butter? If I did the math right it calls for 18 T (so, one full US-sold Kerrygold plus 3 T). That’s what I used and it worked.

          1. JP

            Sorry for all the comments – but I just used the T markers on the Kerrygold package and a stick of butter; I didn’t weigh it. So mine may have been less precise on the excess side.

        2. Debby Nelson

          Made these today. Thanks for the butter/sugar beating advice. Mine were just slightly crumbly, but not nearly as much as when I make pie dough. The cookies turned out just like Deb’s and they are the perfect combo of shortbread and chocolate. I’m going to try to freeze them to prevent myself from eating them all.

        3. I only have a handmixer these days and so my dough was crumbly, but I was able to bring it together with my hand very easily in the bowl. I then refrigerated the logs of dough overnight, and was able to cut them with a serrated knife fairly easily. The chunks of chocolate made a few of them break apart as I cut them, but they were easy to push back together.

  1. Kris

    You had me at shortbread.

    Wishing you health, happiness, and all the good things in 2018. Thank you for all you do, Deb – you’re a good egg. ;)

  2. Jane M

    If only I saw this recipe earlier … going across the street soon for a smorgasbord party. I made gravlax – but sweets are ALWAYS the best in my book! PS my husband and I just had salad – kinda afraid of the food (smorgasbord ????!!!) – so I plan on eating HEAPS of dessert! Partaaaaay on! Happy New Year!

  3. Lyra

    How does this dough compare to the World Peace Cookie dough? The look of the cookies themselves makes me think the doughs might have a similar consistency, which is both at once intriguing and intimidating since the WPC dough is so frustratingly unpredictable/inconsistent

  4. Susan

    Oh how our tastes change! I got lazy one day and took the remains of some browned butter (salted) CC cookie dough and spread it out in a giant cookie..and baked it. Lord have mercy..Crispy and crunchy all the way through, and I fell in love with crunchy again. I broke the cookie into shards, like cookie brittle, which is what it really became. You know the nice thing about shards of cookies? There is never a last cookie on the plate, so everyone is off the hook for taking that one last little bit~

            1. Molly

              Ugh – I’m such a dingbat. I thought that Deb forgot to tell us to incorporate the egg and now I have shortbread dough chilling that contains egg. I’m still gonna bake them, but I’m about to head to the store for more butter because I’m so mad at myself!! I will let you know if they turn into something edible at least :(

              1. ljatkins

                People. I literally looked at the picture and then made the cookies, without doing any reading. I thought they were salted butter-cookies and not salted-butter cookies. I rolled the damn things in salt, and did not use salted butter.
                And I ate them all.

  5. Aurora

    I just remade the ginger cookies from last week. Will definitely be trying these but ma’am you are the devil with cookies. I don’t think you’ve baked a cookie I didn’t like.

  6. Margot

    How did I not know about this “cookie of the year?” I am behind on most news, but usually on top of cookies!

    I think this means I’m going to have to make three Smitten Kitchen recipes in 24 hours. I made the perfect blueberry muffins this morning and a cranberry white chocolate version of the two cookie recipes from the new book. Both outstanding.

  7. Kathy K

    I recently read an ATK cookie recipe that suggested using a lower protein A.P. flour than King Arthur for making cookies. What is your favorite flour for cookie baking?

    1. SallyT

      I’m not Deb (OBVIOUSLY) but I always use Gold Medal bleached all-purpose flour. I grew up baking with it and never saw the need to do anything else. Stella Parks totally preaches using the same flour – KA flours have too much protein for good cookies (but love their flour for making bread).

      1. deb

        I have been using KA forever and did so here, no complaints, but I did read this morning that Stella Parks/Bravetart also likes the lower protein Gold Medal All-Purpose — bleached, even. She says that it’s not, in fact, bleached but a bit of marketing that makes unbleached sound better (I’m paraphrasing but find this fascinating).

  8. MelissaBKB

    Well fudge, at first I was like “Pass!” because I don’t think chocolate chip cookies (particularly the salted chocolate chunk from this site) need reinventing or reimagining, but you’ve written about this recipe so lovingly – truly more glowing than your usual posts – that I am *longing* to be back in my kitchen to try them out. I will be reporting back ;)
    Happy Holidays to the fab Perelman four!

  9. Charlotte in Toronto

    I can’t wait to try these. It’ll have to be next year because I have a line up of other Smitten recipes to make for New Years Eve. Thank you so much for all that you’ve done for me and my kitchen. Happy New Year.🍷❤

  10. Jen

    I must be a weirdo because I hate baked goods made with unsalted butter. They taste really flat to me, even when salt is added to the recipe. As such, I’m all over these!

    1. Charlotte in Toronto

      Me too. I always use salted butter for baking. Mostly because I don’t want two types of butter taking up room in my fridge. I bought unsalted once by mistake and the end result tasted flat, just as you said.

    2. Amy

      Me too. I did a double take at the “if you find it too annoying to buy salted butter”, because I never buy unsalted butter. I think it’s icky and it reminds me too much of Crisco. I’m an occasional baker, and have never had a problem using salted butter.

      1. JP

        Ditto…I have never bought unsalted butter. Sometimes I add a bit less salt to the recipe to compensate, but what do these people who buy unsalted butter eat on their toast? Sheesh! Salted butter is the best!

          1. Panya

            I don’t believe I’ve ever bought unsalted butter on purpose. I’m also reminded of shortening when I taste it. I usually leave added salt out of recipes and just rely on the salt in the butter, or add more to my serving if it’s a savory recipe [my husband has high blood pressure and I have low, so this is habit for me].

        1. Kristin

          We buy salted butter for our toast! I am afraid to look in my freezer to see just how many kinds of butter…salted and unsalted…that I have right now!!

    3. Abesha1

      Agreed! I actually thought it was Smitten Kitchen who, a while back, said we should really always be using salted butter for baking. Anyone else remember that?
      And hear, hear to the comment about butter and toast!

  11. Ashley H

    These seem for all the world like a blond version of Dorie Greenspan’s world peace cookies (which we love in my house). Can’t wait to try them.

  12. Angela

    Oh hell yes! I looked up Alison Roman after you mentioned her in DC. Thanks for the rec! I used the Eater recipe and baked the first log a couple of days ago and now that those are gone, I’ll be breaking into the second log in the freezer. Good to know that a little rest makes them even more worthy of hiding on a high shelf (and from my coworkers)! I’m interested to know if the freezing/extra rest will help keep their shape better with less spreading? The slices from the first log didn’t hold their shape despite an overnight chill. And I noticed similar results on Alison’s instastories/reader highlights.

  13. Allie

    Do you think there is a way to make these without an electric mixer? I usually mix cookie dough by hand, but that’s with softened butter. Do you think softening the butter would greatly affect the texture? I might just experiment, they look so good…

    1. Carla

      I just saw an instagram story by Alison Roman, she said if using a hand mixer, use softer butter since hand mixers aren’t as strong as stand mixers they need a little help along the way. Also after adding the flour, use your hands to knead the dough instead of the hand mixer. Knead until it resembles play doh. She said this should also help with the crumbly dough problem others have mentioned too. I haven’t tried it myself but I hope that helps!

      1. thank you for the advice ! Was contemplating making those for tea but I was afraid of screwing them up completely due to my lack of stand mixer. I am just an occasional baker so always a bit scared to experiment in this department. Will be trying out this method today !

  14. I am always unsure what kind of chocolate to get. I understand chocolate chips and baking chocolate, but I’m so unsure when it comes to chocolate to cut into chunks like this. Any suggestions on brands/where to find in the store (baking aisle v. candy aisle)?

    1. Jessica

      Trader Joe’s has chocolate chunks that are already cut up for you and perfect for a recipe like this! I honestly am disappointed whenever I make a chocolate chip cookie with anything else.

      1. rumblingtummy

        My husband just made these and they are right up there as one of the best cookies ever! He used the chocolate chunks from TJ. Super delicious! Going to bed now so I don’t eat all of them.

    2. deb

      Honestly, whatever you have. I had a few chocolate samples I was lucky to come into on book tour and used a few of them, plus the end of a block of Scharffen-Berger. I often use Trader Joe’s pound-plus bar when I need chopped chocolate; the price is great. But in a pinch, I’ll get a couple Ghiradelli bars from the bodega.

  15. Long-time listener, first-time caller here. My sister told me a few years ago that she uses salted butter in baking, and I started doing it recently. I really think there’s something to it for tastes like mine, where I want all things to taste more buttery and more salty. Salt tastes like butter when it’s in sweet things, and for me, that’s a value add. I know you’re not supposed to, but it works for me so there you go.
    Alison Roman is a favorite of mine, so I’ll try these. I really started making serious cookies this Christmas. I usually cop out and just make sugar cookies. This year, though, I tried Dorie Greenspan’s World Peace Cookies, and these remind me of a sort of butterscotch version of those. Sounds great!

  16. Kim

    I’m so sad! Yesterday I just prepared 2 of Dorie’s best cookies (vanilla shortbread and World peace cookies) and I feel there is something missing… Oh! Wait! These cookies…

  17. Now this recipe is worthy of an ode!! I am definitely going to make this and as I mixing all the ingredients I will try to find the words of praise that this delectable treat deserves!! Yes!! A cookie of the year. Happy New Year, Deb, to you and your lovely family. Thanks for sharing all of your cooking adventures. It’s been a pleasure to follow along.

  18. Lisa

    I got that book for Christmas and it’s got a ton of flags sticking out of all the things I want to make. These may have to happen today just for fun.

  19. Katya Bauer

    Deb, in your haste to get these into the oven you forgot to tell us when to add the egg. I assume after the initial “light and fluffy” stage?

    1. Susan

      Looks to me like the egg comes in at the end as a wash to make the sugar stick to the outside of the logs before they’re cut into slices.

  20. Katya Bauer

    Deb, oops, in my haste to get these into the oven, I overlooked the step that says to beat the egg and brush on the log sides before rolling in sugar. My apologies!

  21. Tim House

    ”Baked cookies keep in an airtight container for 5 days, or so I’ve heard. ”
    Love it! ’nuff said …
    Definitely making these & using my airplane shaped cookie cutter, sending the results as a congratulatory acknowledgment to a friend who recently received his PPL (private pilot license).

  22. Maria’s Cul-De-Sac Kitchen

    Gotta, gotta, gotta make these! Am always on look out for the best chocolate cookie recipe and this just might be it!

  23. Maria’s Cul-De-Sac Kitchen

    Gotta, gotta, gotta make these cookies! Like as soon as I get home! I am always looking for the perfect chocolate cup cookie and this might be it!

  24. Vicki

    “We put them on a high shelf so we’d forget they existed”
    Haha! That reminds me of that Frog and Toad story in which Toad makes the Most Delicious Cookies ever, and they can’t stop eating them, even when they hide them in a box, or up in the high cabinet.

  25. Dahlink

    I love love love salt, but I always buy unsalted butter because I have been told that the salted stuff may be inferior to the unsalted. Untrue?

    1. sherice

      I usually buy unsalted to I can control the salt.. but maybe salted is recommended for these bc they are supposed to be a salted tasting cookie?! I’m guessing

  26. Donna

    My friend is having a New Year’s Day open house and that’s the perfect excuse for me to make these. I’m hoping I can hold out that long.

  27. I intend using Tipperary Co-op Butter to make these tomorrow. My father supplied milk to this Co-op for over 25 years, and in my opinion, it’s the best Irish butter there is. (Not at all biased, not a bit.)

  28. JP

    “Chip congregation”…really? I would not hesitate to make this with plain old chocolate chips…mini might be better, but if you give the chocolate chips a good chop through all should be good, I think. Come on…this is one thing I would not worry about and I bet the cookies would turn out fine. But then, once baked I, who must be a chocolate infidel can’t tell the difference between Guittard and Nestles either. Honest!

    1. Anna

      This happened to me too! We doubled the recipe but read back through and it looks like we did everything right. Chilled for almost 6 hours but won’t hold together. We are trying a couple pressed into a muffin tin as a last resort.

    2. mig

      I wonder if this dough can be rolled out, chilled and cut with a cookie cutter, like Dorie has you do with her shortbread cookies (which I made SIX variants of for my Xmas cookie boxes because they are effing perfect.)

    3. Julie

      Me too! It’s crumbly and completely falls apart. I’ve just smashed mine into cookie-like shapes and am hoping they come out ok. I followed the directions and even weighed all the ingredients.

  29. Chelsi

    Deb! I’m struggling. I double and triple-checked to guarantee that I didn’t misread a unit or an amount, but I followed to a tee and the resulting dough was just… an absolute mess. Crumbly is not the word. It looked absolutely nothing like the photo. I couldn’t form a log out of it if I tried. Boyfriend and I juggled ideas, and I ended up beating the egg and re-mixing to the best of my ability. It seemed to do the trick. The dough that remained after two logs found a few splashes of milk and a spoon.

    It’ll chill overnight before we attempt to slice it tomorrow for a NYE party. I’m hoping for the best but expecting the worst. I really, really wanted these to work perfectly, I’m upset that I had to modify it.

    1. Rachel

      I’m having the same problem! I mixed the dough last night and prayed that the fridge would fix the crumbly dough, but it didn’t. I’m going to try the troubleshooting you suggested this morning in the hopes that they can be saved for my NYE party.

    2. deb

      It’s definitely going to look crumbly at first — you can see my heap of scraps — but if the butter was fully beaten in and got fluffy, it should all come together.

      1. Julie

        This seems to be a VERY common problem. Alison posted about it to saying that in a lot of cases it’s because a hand held mixer was used instead of a standard mixer. I used a standard mixer, followed the recipe to a T, still had this problem. As did my friend who has made them twice. For others, Alison recommends using a softer butter (Deb recommends cold) and whipping butter even longer. I haven’t tried it yet, unsure if I will. For cookies that are supposed to be this amazing and delicious they are turning out to be very frustrating!

        1. Carol

          I used room temperature butter (1 block of European-style butter plus 2 Tbsp of regular butter) and had no problems with crumbly dough. The logs were easy to shape. I froze them initially, but they were too hard to slice from frozen. After allowing the logs to warm up a bit on the counter, they sliced easily with only occasional crumbs that could easily be squeezed back into the cookie. Hope this helps. Don’t give up on this recipe! They are truly truly delicious.

    3. lindsayifill

      Same issue here! I just tried to slice them to bake, and ended up kind of patching just about every one of them together, therefore losing the pretty circular look AND the sugar-coated outside.

      1. Sara Marsh

        Me too.
        I set a timer for 3 and then an additional 2 min. (for a total of 5) to make sure the sugars and butter were creamy and fluffy, I smooshed and rolled, one log was in the freezer for 30 min. (I baked that one last night), one log overnight (which I just sliced and baked 15 min. ago) in the fridge and both were a mess upon slicing. All of them are a patched mess and I’m a little sad about it, and frustrated at how they look. They taste wonderful, but what a disaster to look at.

        1. Elisabeth in Vienna

          I was also looking at a sad mess of crumbles and tears then decided to add a splash of cold milk and it worked out.

  30. Rebecca Ti

    As soon as I saw this posted yesterday, my husband practically demanded that I make them. With good Irish butter even. So, of course, I did. They are AMAZING! Hubby immediately said I should make more to share with friends, because he was going to eat the whole first batch. (this is the best possible recommendation)

    For anyone curious, I made these with one package of name brand salted Irish butter plus a couple of tablespoons of plain unsalted butter. As previously stated, they are amazing. I don’t think the couple of tablespoons of regular butter detracted from the quality, but I might have to do a comparison some day…

          1. deb

            Although both the cup and weight measurements should be the same, but cup measuring is always more variable. I estimate 130 grams per cup but one that’s been less fluffed-and-scooped or fluffed-and-spooned could end up with much more. That said, I tested this both ways, but I do fluff-then-spoon/scoop.

            1. FWIW I baked up one roll after a 30-minute freeze. They were baking up fine, but spread like crazy after I opened the oven door to check on them around the 8-minute mark. I baked up the second roll just now (never too early!) and this time kept the oven door closed. The second roll had the benefit of ~12 hours in the fridge, but I really think the closed oven helped.

        1. Suzanne

          I had the same issue with spreading. I followed the recipe exactly, weighed everything, used high quality butter (Kate’s). I chilled for at least three hours and it was very firm when I cut and put it in the oven (which I didn’t open!). They came out a greasy, spread-y mess. They were okay, but not great, and I was pretty disappointed! I often find chocolate chip cookies to be a little too sweet so I was excited about one that used less sugar. We didn’t even finish them, ended up composting the last few after our party, which has never ever happened in my life before. Any thoughts??

    1. Nancy

      It might be your butter. Cheaper quality butter has more water and will make cookies that spread too much. (Of course if you used good butter then just ignore this comment.)

  31. Kristin

    I made these sometime this year, but we didn’t like them nearly as much as your salted chocolate chunk cookie recipe. We had breakfast for dinner with friends last night, and I made your leek, ham, and gruyere egg bake which was delicious. I also made your perfect blueberry muffins, and our family loved them. My very picky husband thinks they are absolutely wonderful. We had them toasted this morning and he said he needed orange juice with his second one because orange juice is so good with blueberry muffins. I said that I could make them with orange zest next time, and he seemed to think I was crazy to consider even changing that little thing. Perfection! Thank you!

  32. Collee

    Even after refrigerating overnight my dough was too crumbly to slice. After researching, it might be that I used European butter? One websource suggested that the lower water content in the European butter was the issue. I pressed it into a pan and am crossing my fingers!

    1. deb

      I used European butter. I’d say that on both this recipe and the Dorie Greenspan World Peace Cookie recipe in the archives, the single most frequent complain is about the dough crumbling as you slice it. It’s because the cookies *are* crumbly and running into chocolate chunks as you slice makes it even tricker. But I do it just the way I describe: saw gently, squeezing the cookie to keep it from breaking if needed. If the cookie does break as the slice falls over, just squeeze it back into a disc and it should bake up fine.

    2. So, could you make this in a 9″ baking pan? Because I really want to. I’m making shortbread tomorrow to celebrate Hogmanay (a day late, my Scottish ancestors are rolling in their graves, but I really don’t do NYE up), and I was going to make plain shortbread. But chocolate shortbread? Heck yes. So just seeing if this would translate because I generally hate making cookies. I like to press shortbread into a pan and make it like brownies.

  33. sophiebuttons

    I just pulled out my first tray of these and they are so delicious! The dough was really crumbly, but I did a lot of mushing it together with my hands (also partly because I forgot the vanilla and had to get it in there!), and it was fine. I baked them for about 18 minutes. I also made them yesterday afternoon, so they were in the fridge overnight, which was key.

  34. M

    I just finished these and they turned out beautifully! I used European butter and measured by weight. For the people having trouble with the dough not coming together, one detail from eater’s version of the recipe that might help is to cream the butter with the sugars 3-5 minutes until REALLY light and fluffy.

  35. Amy

    My family always complains when I stray from the stand-by chocolate chip cookies that we love, but these were a huge hit. I think they were a bit crumblier than they should have been, and that is likely due to my tendency to approximate the flour – I think careful measurement is important here. I’ll be trying to perfect these soon!

  36. SusanH

    I just pulled these out of the oven and they look great. Lots of crumbles but I just pressed everything together both while making the logs and when slicing the cookies. I did mix the butter and sugars for a long time.

    Unfortunately I forgot to salt the cookies…so missing a crucial element…but I love the shortbread flavor with the chocolate chunks. Bringing them to NYE party next door. Thanks for sharing this recipe!

  37. Lindsay

    I made these at the last minute today for a NYE party. I had all of the ingredients on hand and the recipe looked simple, yet unique. They ended up being the hit of the party with everyone asking me what was in them. This is a recipe that I will make again and again. So yummy and special.

  38. Eileen

    I made these today for tonight’s festivities and they were DELICIOUS. There crumbled a bit when I cut the log, but nothing serious enough that pressing it back together didn’t fix. I tend to bake off only a few at a time, so I didn’t do the egg wash/sugar coat, but it tastes amazing still.

  39. Rebecca

    I tried to make these and ended up with a huge crumbly mess! I put them in the fridge overnight and when I tried to cut them all I was left with was crumbles. What happened?!

    1. Hannah

      I had the same issue and I think it’s because stand mixer > hand mixer for this recipe (I only have the latter). Alison posted an Instagram story the other day addressing this issue. If you use softer butter and/or mix the dough with your hands after adding the flour, that should help!

  40. i tried these yesterday/today, and my dough was crumbly/dry not crumbly/glossy like the picture before I rolled it. now i can’t slice a whole cookie without the dough crumbling for my life. i think i’m going to bake this round up a cookie ‘brittle’, but do you have any suggestions for what i should have done differently? if my second round of dough looks dry, should i add more butter? lessen the flour? thanks for any suggestions!

  41. Marqui

    I made this and originally put 1 stick of butter. It was a crumbly mess . I feel like that is why it is so crumbly for so many people? It is 1 CUP not 1 stick. Once I corrected this they turned out 👌

      1. Allison

        That is totally what I did. I added 2 tb of sour cream to get it to come together but they weren’t that good. I used 1/2 the amount of butter!! Whoops. I’ll try again another time.

  42. Ann

    Theses are the most amazing cookies with the butter, chocolate, and salt which the combo is delicious! I had no problems with crumbling and I creamed the store bought brand of butter very well. I did weigh all ingredients. And I used a very good serrated knife gently. These will be a staple in our home. Thank you for the great recipe.

  43. 500mutton

    Absolutely delicious – couldn’t stop at 1!!
    Made a great hostess gift for a lovely New Year’s Eve party last night.

  44. Connie Norton

    Hi,

    I love everything about you and your site. I have bought both of your books and make many of your recipes.

    I had some trouble with the salted butter chocolate chunk shortbread cookies. They were so crumbly/dry that most of them didn’t stick together. I chilled them exactly 2 hours and followed the recipe with two exceptions. I used a hand mixer and used only 227 grams of Kerrygold salted butter. The butter came right out of the fridge. Should it have been more room temp?

    They taste delicious but look a little gnarly.
    Thanks,
    Connie

  45. Molly

    I made these without using the egg. They came out great! Wish I had remembered! I was cooking with my 4 and 6 yr old, and they were making me nervous.
    Will definitely be making them again!

  46. Grace

    I made the dough late at night and creamed the egg into the sugar!! (By mistake but didnt realise until I read the comments). I didn’t do the egg/sugar roll. But also, the dough wasn’t hard to roll into a log as it wasn’t crumbly. SO yummy though! And I think easier to rol/cut because of the accidental addition of an egg.

  47. Julie

    These turned out FANTASTIC! The recipe lived up to the hype for me. I did not have any issues with crumbling like other reviewers mentioned. One or two crumbled ever so slightly if I hit a particularly big piece of chocolate when cutting, but overall I found the dough very easy to work with. I chilled it overnight, and I was very gentle with my serrated knife when cutting each slice. Thanks for sharing this recipe. Now I want Alison’s book!

  48. Kim

    I also made these and had the resulting crumbly mess. I used name brand, non-Euro butter. I was careful to scoop and level the flour (our scale is terrible and never works for me). And was most attentive to the directions because it was for a gathering. In the end, I just formed balls and flattened them on the cookie sheet, then formed the edges. I sprinkled sugar and salt on top. They taste very good still, but was disappointed overall. I could not even hold the dough together as I cut – after chilling four hours. It started falling apart when I moved the log to the cutting board.

  49. LJ

    Made these by weighing all ingredients, using one block kerrygold and enough “regular” butter (couple tablespoons) to hit 255g. Also used leftover chopped chocolate that I cut up for making your hot cocoa mix, so it did contain some tiny slivers in with the chunks *shrug*
    Skipped the whole brush with egg/roll in sugar step because I was feeling lazy and these were still awesome. My dough was slightly crumbly but rolled into a log quite nicely…. but my butter was also closer to room temp than cold as I’d pulled it out of the freezer to thaw on the counter and forgot about it for 5 hours.

  50. Janet

    I made these two days ago with 2 sticks of Finlandia butter, didn’t add the little extra. Used a combo of Bakers bittersweet chocolate and a pricey brand. Refrigerated overnight and had no trouble with crumbling. They are so good. If I didn’t put most of them in my freezer, they’d be gone. Right now I’m enjoying a maple nutmeg cookie.

  51. Melissa Miller

    If I wanted to make a vegan version with earth balance for the butter, what would I do about the egg on the outside? Is there a substitute, or could I just skip it (maybe just roll the log in sugar and press in the sugar as best as I can)?

  52. Rachel M

    I made these for a New Year’s Eve party and the dough was so crumbly that I added 4 teaspoons of water before resting it as I couldn’t risk it failing. I have to say thank you Deb for giving me the confidence to tweak it, as a few years ago (before reading SK) I would never have had the nerve to mess with a recipe! After a 2 hour rest in the fridge the cookies baked up beautifully and were a huge hit. Can’t wait to make them again! (I used Irish butter btw.)

  53. mrsmarcus2

    These are delicious! My husband and I both think that they’re better than regular chocolate chip cookies (crazy, right?). I usually prefer the dough to the baked cookie and this is the first time that I can say that the cookie was just as good.

    I did have crumbling issues like others have mentioned. I weighed everything and used European butter, so I’m thinking it might have something to do with not creaming the butter and sugar long enough. Regardless I mashed it into a log using parchment paper and let it rest overnight in the fridge. I tried cutting it right out of the fridge and it was a mess. I ended up just trying to mash some of the chunks together and it worked. Not as pretty as the picture but delicious none the less. :)

  54. El Aitch

    These are delicious cookies. Thank you for the recipe. But, I have a question.
    Why am I exploding chocolate shards all over the kitchen, cutting the chocolate into chunks, when I could just go buy a bag of dark chocolate chocolate chips?
    When I see a recipe that says “chopped chocolate”, I often move on.
    I love to cook and bake but chopping chocolate is a messy, thankless, (and for me, dangerous) chore.
    What is wrong with chips?
    Thanks!

    1. Karen

      I used chocolate chips when I made these today because I didn’t have any chocolate bars in the house. The cookies were challenging to cut and the chocolate chips didn’t get delicious and melty but they were still delicious. If you don’t mind your chocolate being a bit solid, chips are fine.

    2. Beth

      Try using a serrated knife, and try shaving shards off the end of the chocolate chunk or bar rather then randomly chopping, to keep the flying chocolate to a minimum.

  55. Erica

    Deb, Question for you (or anyone else who has tried this): I’m planning to make these tonight and bake for tomorrow’s impending snowdoom. Could you make the dough, slice, and THEN chill to avoid the crumbling? I feel like I’ve seen Dorie suggest this somewhere for one of her cookie recipes so I’m curious if the dough needs to be in a mass for the flavor to develop or if that will still happen if chilled in cookie-size portions.

  56. Belinda Erlin

    Hi Deb – I’ve just sliced the logs after one night in the fridge and I’m feeling such despair (of the baking variety) because they’re so very crumbly and not really holding together. Out of the oven now still a bit of a crumbly mess but they’re yummy like a shortbread. I think I’d prefer semi-sweet but that’s because they crumbled and I couldn’t roll in the crunchy sugar so I’m craving a bit more sweet. Why are they so crumbly? Thanks for coming to Minneapolis!!!!

  57. KP

    I made these for the first time and although they were delicious, I too ran into the crumbly dough problem when I cut cookies from the first of 2 dough logs. When I used the second log (same batch of dough) I decided to take it out of the refrigerator and let it sit out for about 20 minutes before slicing. Dough was still firm, but absolutely no crumbling and incidentally much less spreading than the first batch. Hope this helps someone!

  58. Carol

    Mixed these a few days ago and baked off a log last night. They looked just like the picture and the flavor and texture are unbeatable. I’ll be making these again and again. Thanks for publishing the recipe – I have Roman’s cookbook and didn’t give these cookies much thought on my first pass.

  59. susan

    I made these and used organic unsalted butter + the 3/4 tsp salt recommendation because that is what I had on hand. In Chicago, it is way too cold to be running out to the store just for butter..and they were delicious! Agree that chilling the dough makes all the difference. I have made the world peace cookies a few times and found this dough more forgiving and cohesive by comparison, but love both recipes. The turbinado sugar rim gives these cookies character and I am appreciative for another winning recipe! Can’t wait to try them again with the euro butter as recommended. Thanks Deb!

    1. susan

      I should not I also froze the cut cookies for about 10 minute before baking – that might help with anyone experiencing some spread.

  60. sabrina

    I low-balled the flour by ~20g because I was worried about the crumble factor and because at altitude things always seem drier. My dough came together beautifully, but then spread quite a bit in the oven. They still taste good though. Next time I’ll just follow the recipe!!!

  61. Candace

    I think the key to not getting crumbly dough is to beat the butter sugar mixture long enough. That said, although mine sliced well, they did spread too much. I had chilled overnight so that was a surprise. Perhaps more flour next time?

  62. Caitlin Lhommedieu

    Deb — I usually use an insulated cookie sheet for cookies, which works great for some cookies, but recently realized that this makes my chocolate chip cookies spread out to the point that they are too thin and crumbly. Can you share with us your recommendations for when to use an insulated cookie sheet? Many thanks — Caitlin

  63. Deb

    I do not have a paddle mixer … should I quit before trying, or should I still go for it (and how else can I make this)? I am dying it looks so yummy!!

      1. Deb

        Thank you!! I have the same space issue and always “skip” when I see paddle mixer recipes but this just sounds too good to pass up!

  64. Omar

    I don’t say this lightly. I agree it could be the cookie of the year. I did have a little bit of crumbling and spreading while baking after the 30 minute freeze. They looked pretty good though and tasted perfect. I found the raw sugar sprinkle to be a little unruly. Baking the rest of the log after a two day rest in the fridge. Very intrigued to see if I notice a difference.

  65. Debby

    Baked these today after the dough had chilled overnight, and they were fabulous. I’ll bake the second log tomorrow. A couple thoughts: I used softened (on the counter) butter instead of cold because although it is so cold here butter is not softening much, these two+ sticks were a bit closer to the heating vent. ( I used boring old Costco stick butter) I did cream everything for a good long while until it wasn’t crumbly anymore. Had very few problems with it crumbling when sliced. Cutting them 1/2″ thick seemed a bit huge to me, so mine were closer to 1/4″ thick, and they turned out great. While the chocolate chunks were a nice look, the actual chopping of the chocolate was not fun and made a huge mess. Next time I’ll try them with the “good” dark chocolate chips just for easing the mess factor. Waiting for my son-in-law to eat one, but my daughter declared them a success and they are christening her new cookie jar.

  66. Deb

    Well – delicious disaster. Crumbled like crazy, did not hold shape, I did everything exactly as specified in recipe down to best ingredients, 255 grams of premium salted Irish butter and still had to cobble the pieces together and they are a mess. I even tried to follow comments to sort out how to deal with crumbled dough. I took pictures, what an ugly cookie. Big bummer and very disappointed. Too much effort and money for patched up globs. *sob*

  67. abbe aronson

    love the taste but the cookies spread out far too thin and therefore crumbled up into a zillion pieces…and I followed recipe to the letter!

  68. Heather E.

    I read all the “I MADE THIS!” reviews and was thinking of not making these. I was not in the mood to deal with a crumbly cookie dough. In Deb’s reply to Collee, she mentioned the World Peace Cookie. I’ve made those a couple times with great success so I decided to just go for it. I am SO happy I did. I used store brand salted butter, weighed all my ingredients (KAF flour, Dominos Light Brown Sugar), and used a 4 oz bittersweet Ghiradelli Bar and two 1 oz semisweet Scharffen-Berger bars (which I had no trouble chopping into chunks). I didn’t time how long I creamed the butter and sugar together. I just did it until it was “light and fluffy”. I had no issue forming logs. I refrigerated for 2.5 hours. I brushed with egg, rolled in turbinado sugar and sliced 1/2″ thick slices carefully with a serrated knife. I did not experience any crumbling. I had one or two chunks of chocolate pop out, I pressed them back in. I baked in a 350 oven (checked by oven thermometer) for 15 minutes. Keeping in mind that people said they spread a lot, I cooked the first log 6 at to a sheet – I had no issue with spreading. I cooked the second log (11 cookies) all on the same sheet. They are perfect. Thanks for sharing Alison’s recipe. I hadn’t heard of her book but my cousin just got it for Christmas!

  69. Bridgit

    I followed the ideas of above commenters, particularly beating the butter and sugar for ~5 min until really light and fluffy. I also mixed a little past “just combined” when I added the flour. I wasn’t worried about too much gluten development because 1) not water in the recipe and 2) I used 1/2 whole wheat flour. They turned out great. I have one half of the dough left in the freezer and am looking forward to using it!

  70. Cami

    I made these this evening. The dough was delicious and came together wonderfully. Cutting the dough was flawless. But, the baked cookies were awful – crumbly mess, spread all over, greasy…we’ll be eating the rest of the dough raw. I wish I could include a photo here
    for feedback on what I did incorrectly.

  71. sophiebuttons

    I made these again, and I highly recommend using Kate’s salted butter. I find it way too salty in general, but it’s perfect for these cookies. And I used butter instead of egg to coat the dough and it was just fine.

  72. Jenna

    I made these for New Year’s Eve, along with the Violet Bakery caramel shard blondies (which, BTW, were INCREDIBLE). I wasn’t immediately wowed by the cookies, but that was possibly due to user error on my end (I don’t own a stand mixer so ended up using a food processor rather then softening the butter to use a hand mixer. Saw on Alison Roman’s Instagram stories today that she recommends softening the butter if you’re using a hand mixer and also mixing in the flour by hand). They crumbled a bit when I was cutting them but most were salvageable. I left my rolls in the freezer, one overnight and one for several days.

    I had super high expectations, both from your review here and also from watching the 100,000 instagram stories about them (haha) but maybe they’re just not my type of chocolate chip cookie. My husband was a fan so I will attempt them one more time, using the softened butter/ hand mixer approach, as I’m not going to be getting a stand mixer any time soon!

    1. Deb

      Wish I had seen the suggestion to soften butter if using a hand mixer — smart!! I nearly burned out the motor with hard butter and cookies just didn’t work at all! Thx for future knowledge :)

  73. Lisa

    The Fabrique Swedish bakeries in London make a similar shortbread cookie that includes dried apricot chunks along with the dark chocolate, and they’re rolled in pearl sugar. When we lived there, they were a to-go treat because, like you, if I had them nearby, I’d have kept eating them, much to the demise of my bottom half! This recipe sounds equally delicious, and I cannot wait to try it. Thank you for the post!

  74. Laura

    These are amazing! I started with cold butter and creamed until fluffy and all butter was incorporated (maybe 2-4 min). I was too lazy to chop chocolate, so used chocolate chips. It mixed into big clumps, was easy to squeeze into a log. I refrigerated overnight, sliced and baked and had no crumbling or spreading issues!! They are so so good! A nice change from a standard American chocolate chip cookie. I did weigh everything, so maybe that contributed to my success? Used fancy (local-ish) American butter.

  75. S

    This is the first time I’ve ever felt compelled to comment on a recipe here (and I’ve made many). These cookies were an absolute mess for me. Everything I sliced turned into crumbles. I’ve got the crumble heaps in the oven now, and they might taste delicious (the raw dough does) but they don’t look like “cookies” in any traditional sense of the world. I’ve no clue what I did wrong–I used a hand mixer, not a stand mixer, if that makes a difference.

      1. Deanna

        I just made them with a hand mixer (a few hours ago), no problem. I ignored the directions and used warm temperate butter since I didn’t have a stand mixer. If your butter was cold, I think it could be a struggle to get it light and fluffy with a mixer…it’s easy with a stand mixer though. (It looks like other commenters have had the same problem you had when using a hand mixer and cold butter).

  76. Deanna

    I did not need these in my life. I was blissfully unaware they existed until you posted it while I was on vacation in an ovenless apartment. They’ve taunted me ever since, so I made them today, my first day home. They were worth the wait, and are definitely worth all of the hype.

  77. Xoch

    These are OUTSTANDING. Made some to bring over to my folks’ place this weekend and they were a big hit with everyone! The crunchy/salty combo won over even diehard choc-chip fans like me. I’m sad /glad I didn’t leave any at home, maybe I’ll have to freeze a couple of unbaked logs for whenever company comes?

  78. Susan

    Just made these. Creamed the butter and sugar very long and had no issues with crumbliness. I did put them straight into the freezer and sliced them when semi-frozen. They are delicious.

  79. EA

    Before making these, I read most of the comments. I bought high quality butter but just 8 ounces, so the balance was from Whole Foods. My dough didn’t crumble. Maybe because of the butter or because I used the Kitchen Aid and let the butter and sugar mix for at least five minutes.

    These are high calorie cookies. Since the weather is very cold, it seems like a good day to try them. I wasn’t disappointed.

  80. Hi there,

    I made these and, for some reason, the dough would not come together at all. I froze half of it, and that did not stay together either.

    Very strange. I will try making them again to see what I did wrong the first time.

    Deb’s Salted Chocolate Chunk Cookie recipe is still my fav, so…no worries. There will be cookies.

  81. Molly Iris

    SO good! I made the dough last night, made sure to really cream the butter & sugar together, and used my favorite bittersweet chocolate bar chopped up into relatively large chunks. Let the dough rest overnight and then today rolled it in the sugar, sans egg so made sure to really press the dough roll into the sugar. My oven tends to run a bit cool & I typically run the oven 50 degrees higher than recipes state, so I baked one roll sliced up at 400 for 13 minutes but the ones on the edges overbaked so I’ll try the next roll (currently in the freezer) at th 350 in this recipe. Sprinkled them with a bit of maldon before they went in and they are truly scrumptious. I was going to bring them into work tomorrow, but……..

  82. Marta

    I followed the recipe, used normal/inexpensive butter, refrigerated overnight and they worked well. No spreading, very tasty. I did bake them about 17 minutes to make sure they wouldn’t be soft.

  83. JP

    So far…so good! My dough logs are in the fridge. I used a block of Irish butter but only after reading other comments here before starting did I realize that the Irish butter is slightly smaller than other European butters and so I’d actually made SK’s thick chewy oatmeal cookies last week with not enough butter (they were still completely awesome though). Anyway – after realizing my prior error, today I used the block of Irish butter and a few additional tablesooons of salted TJ’s butter, used my stand mixer with paddle attachment and set a timer for 5 minutes to cream it together. To avoid butter being tossed across the room I draped a tea towel over it. I scraped down the sides a few times but otherwise just let it roll. It came together beautifully. My dough was a bit crumbly when forming into logs but it smooshed right back together no problem. Here’s hoping it continues to go well!

    1. JP

      They are in the oven. The logs got quite hard in the fridge for 3 hours. I used my sharpest (yet small) serrated knife to cut into discs and while I did have to saw through a couple of chocolate chunks and the end bits fell apart, I just squished them back together or ate the bits of raw dough that fell off. Fingers are crossed! (Ps I used cold from the fridge butter as Deb recommended and diced it with a knife before putting in the bowl).

      1. JP

        They took longer – several rounds of setting the timer for 1 or 2 minutes then checking – to appear that ideal under-baked looking but actually-baked way, so here’s hoping I haven’t actually over-baked them! Cooling now. Minimal spread.

          1. Susan

            Just have to add I love this thread! Separately, am very curious as to why some struggled with crumbliness while others among us did not. Feel an urge to experiment with the recipe this weekend to figure out why.

            1. Heather E.

              Susan, I did not have issues with crumbling or spreading but I am also very curious as to why others struggled. JP notes they “scraped down the sides a few times…” when creaming the butter and sugars. I did too. Probably three times. And I don’t just scrape the bowl, I scrape off the paddle too. I did not time how long I mixed but just kept going until it was really light and fluffy. I’m wondering if the people that had success scraped the bowl? Normally, if I was successful with I recipe I move on but I’m really curious to see how this turns out for others.

              1. Susan

                I wonder if the difference is in the flour content. I always use a scale. I wonder if people with too crumbly dough used cup measures and ended up using too much flour. Just a thought.

                1. deb

                  It definitely could be but I have made these both ways. I think the cookie *does* veer crumbly; most shortbread too. Alison Roman addressed this on IG recently and said she thinks that people having more trouble with crumbly doughs might be using a hand-mixer instead of a stand mixer which might need more work/beating to soften the cold butter. I’m more likely to think it’s flour measuring — a scooped cup of flour is notably heavier than a fluffed-then-scooped or a fluffed-and-spooned cup. Regardless, press the crumbly bits into a disc shape and get it in the oven; they’re going to bake up deliciously.

  84. Elizabeth

    After reading about so many people having crumbling issues, I used the entire amount of butter to have the extra moisture (Plugra, 2-1/4 sticks) and they turned out exactly like the pictures and are delicious!

    The butter also sat out until it reached room temp (70F down here today) and I used a stand mixer to beat it until it was almost the texture of buttercream. There were mini-chips left in the cupboard after Christmas baking, and using those in lieu of the chunks made these super-easy to slice. Hope my experience can help others, because these were so, so good.

  85. Cielo

    This recipe is a disaster. I tried it yesterday and it was a complete failure, and I tried it again today – weighing all ingredients, beating the butter more, and switching flours – and it was still too crumbly to even form cookies after several hours in the fridge. I don’t understand what went wrong (twice!) but it’s the biggest baking disaster I’ve had. Otherwise have had lots of success with Smitten Kitchen recipes.

  86. Ok so I just tried to make this and the whole thing turned out in a crumbly mess. Anyone else have this issue and thoughts on what went wrong? I followed recipe exactly (which I never do) and the dough just wouldn’t come together.

  87. I tried making this tonight because they look amazing. But the whole thing turned into a crumbly mess. Wouldn’t roll or come together. I followed recipe exactly. Any suggestions and help would be much appreciated!

    1. Deece

      Me too! I used KerryGold salted butter. This is my first SK fail, ever. It was a crumbly, messy, dry pile of dough. I baked six, cobbled together as best I could.

      No good. Pale, baked crumbs of… what? And with Valrhona chocolate!
      Trying to save the dough, I added a couple eggs and baked nine of that version; those tasted like a scone. Not horrible, but not worth the effort.

      My Mister will eat almost anything I consider a “fail”. Even he wouldn’t touch them.

      It’s weird that so many of us had trouble and just as many had success.

  88. UGH. So I took these out to bake this morning and as soon as I cut in, they crumbled. So I have no cookies, but chocolate chip crumbles baking in the oven. I haven’t done anything with the second roll because I don’t want more crumbles, unless these turn out magnificently.

    I’m wondering if less chocolate is better?

  89. Charity

    I made these yesterday and just polished off a few with my lunch. I used store brand butter and creamed it for longer than I typically do based on others’ comments. I really worked the dough into a solid log before placing it in the refrigerator. Sliced and baked off without a problem. I wish I had packed a few more!

  90. SS

    I do not normally write comments, but I felt compelled to add onto the ones about this recipe. I had terrible crumbling issues. I creamed the butter and sugar for a long period of time (it was definitely fluffy!) and used a serrated knife. I am by no means a novice baker. I was so frustrated making these cookies that I will not be re-attempting them. I have been warning my food-loving friends who have also been eyeing this recipe that is not worth the hassle or heartbreak. Be warned!

  91. Janet

    I used two sticks of Finlandia butter , didn’t add the extra, followed directions exactly, and my cookies came out perfectly. I had no crumbling issues at all.

  92. Diana

    Help! I made this dough last night and it was so crumbly it was hard to form into a log. I managed a log-ish. This morning I opened the parchment paper and the log is crumbly and not staying together. Any ideas on how I can save my dough? And what the heck did I do wrong? Thanks!!

  93. Gina

    Thanks for sharing this awesome recipe! I don’t usually post comments, but I made these last night and loved how they turned out! I wanted to comment because I had read through a lot of the comments who said the dough was too crumbly to work with. When I was done mixing my dough, I thought I was going to have trouble with the crumbly-ness, so I kneaded it briefly by hand after mixing in the chocolate chunks, and that really helped to keep the dough together more. After chilling for 30 minutes in the freezer and then another hour in the fridge, they even sliced like a dream without falling apart!

  94. Deb

    Okay, these are delicious!!!! Beware that if you chill the dough overnight, the rolls will take awhile to get soft enough to slice and the slicing can get tricky due to the crumbly dough and chunks of chocolate but SO worth the level of difficulty. I’ll definitely make again!!! They were a huge hit with everyone.

  95. Amy

    I have some President French butter in my fridge from my sons French class that didn’t get used. I’d love to use it here but it’s only 7 oz and is unsalted. Should I make up the difference with salted butter and add the 3/4 teaspoon of kosher salt as well?

  96. Victoria

    I made these last night, took them to work, and they were gone before lunch! I didn’t have bar chocolate so I used chips. I wish I had chopped them. I think leaving them whole made some of my slices off the log break and crumble. They all still taste the same, but it was disappointing to have the log split when slicing. The raw sugar gives a great crunch.

  97. Franke

    Best.Cookies.Ever. Baked off the first roll and the family finished them off in under an hour. Wised up with the second log and hid the baked cookies up in my room. Seriously, these cookies are amazing! Only thing I did different was I sliced the cookies first, then did a quick “roll” into the egg wash and then in the sugar.

  98. Sarah

    I made these. I let them sit in the fridge 24 hours and baked them off last night, they were absolutely delicious, however they spread considerably and flattened out. Any idea what I may have done wrong? I would love to indulge in these again but I’d prefer they be more aesthetically pleasing! ☺

    1. Katy

      Any chance your butter got too warm while you were creaming it with the sugar? And/or your kitchen is too warm? Did you bake them directly from the fridge or did you let them sit on the counter first before popping into the oven? (Try the former if the latter). And make sure your cookie tray is room-temperature, max! (ie, not warm!)

      1. deb

        A thought: I’m now on my third (!) (this is unprecedented in my world) batch of these and on the last batch, I was 1/4 ounce short of chocolate and no, this would no do so I grabbed some (fancy! from a good, or at least better, brand!) gelt and chopped it too and I can’t say for sure that it’s the blobs of gelt, but there are a few cookies where the chocolate seems to have liquefied, flattening the cookie a bit more. Does that sound at all like what you’re seeing?

  99. Shayla

    I’ve made these twice now just as written with no issues. I make a lot of shortbread, so I am used to having to mold a crumbly dough together. I actually throw the whole thing together in my food processor.
    Probably won’t be long before I make them for a third time! My husband will eat 6 at a go and friends are requesting cookie deliveries!

  100. Katie Grace Schneller

    So I don’t have a stand mixer, and seeing people’s comments, will I be OK with a hand mixer as long as I am diligent about getting the butter/sugar mixture super fluffy?

    1. Michelle

      I mixed them in my food processor. It did a great job with the butter being so cold. I also think kneading the dough once it is all mixed is a good idea.

  101. Katy

    I’ve made this 4-5 times by now and it’s come out perfectly each time– no crumbling whatsoever, and no spreading when the cookies bake. This recipe works. You just need to (a) thoroughly cream butter and sugar till super light and fluffy (about 5 minutes– I don’t see why you couldn’t do this with a hand-mixer, but you might just need to give it more time), taking care that though the butter is quite creamed it does not get too warm; (b) adequately fluff your flour before measuring; (c) thoroughly chill the dough logs; (d) slice and bake while dough is still cold, using a serated knife, and bake on a not-warm baking sheet. The details matter.

  102. Eliza

    These are so awesome! I would love to be the kind of the person that always has a “roll” of them in the fridge just waiting to be baked. We skipped the egg/sugar on the second batch and they were still perfection! Thanks for another great recipe.

  103. These look Ah-maze-ing. my mouth is truly watering and I plan to make them. I am also leaving a comment because much to my own dismay I will no longer receive your emailed updates. And also sadly there wasn’t an appropriate “reason code” to capture my reason. WHAT, you may ask, is the reason? I’ll tell you why. I understand why people have advertising on their pages, it’s a fact of life now – everybody’s got to make a living….. but on your emails TOO? That’s too much for me. I already get WAY too much email, and to have content cluttered with advertising… the image AS BIG as the content photo and FIRST …. I don’t to look at toothbrushes when I open my Smitten Kitchen email. I really used to look forward to receiving the beautiful delicious dishes that appear in your blog – NOW, I’ll have to settle for checking the website from time to time when I have a chance…. sure the ads will be there…. they are everywhere… but NOT in my email. thank you… now, i’m off to make these scrumptious looking cookies.

    1. deb

      Hi — Which email do you get? The Monday morning one or the one that goes out when there’s a new post? If the advertising was awful, I imagine the latter. I have no control over it there; I don’t get paid for it or choose it. It’s a free newsletter service I signed up for in 2006 and it’s, frankly, tacky. I didn’t want to cut off the large list, so I’ve kept it, but I introduced a new newsletter a couple years ago that has very tasteful advertising and very little of it, and the content is much more curated. (Each week has a theme.) You can sign up here: https://smittenkitchen.com/subscribe/

  104. Patsi Minnes

    I put half of the very crumbly dough into a large ziplock bag, shook it a bit to even it out and then it very easily went into a log……..just a suggestion, will keep the bags for future logs in the baking drawer! Now to bake them.

  105. Amber Young

    Oh man, what a mess! Think I followed the recipe exactly, but I still ended up with cookie crumble. I was able to form the dough into logs with some difficulty, but when I tried to cut them (after a day in the fridge) they just totally crumbled. Maybe a handful of slices remained intact. I’m still baking it all – short bread deconstructed! Will have to try again another time.

  106. jennifer

    I tried making this today and the end product was way to crumbly, and was not able to form a log. The brown sugar was not the freshest, could have had something to do with it?

  107. Jemrockstar

    No issues with crumbling, cutting or spreading. The recipe turned out wonderfully. This will be my new go-to for chocolate chip cookies. One thing I’d add: salt. I think adding a pinch of salt in the dough (in addition to the tops) would bring more complexity.

    1. Michelle

      The amount of salt in salted butters varies, but usually it’s ~3/4 tsp. per stick, which should be plenty salty. Perhaps you have a particularly un-salty brand of salted butter?

  108. El Aitch

    Ah, looking for this flour information on line and just realized that it is a book, “BrarveTart”.
    Thanks … I will read on
    I am a very loyal King Arthur consumer (personal and several bakeries).
    And I only use their flour for bread.
    But, I am going to experiment with the Gold Medal. Thanks!

    1. El Aitch

      …and will give me another excuse to make these for a third time.
      BTW, re: crumbling, I use a scale and the recipe is perfect.
      Appropriately – for shortbread – loose, crumbly, but holds together to work with.

      Thanks!

  109. KitchenWitch

    These are BAD, BAD cookies ! Sugar frico!?! (it’s a thing, right?) Dark chocolate in a tender & delicious crumb with just enough salt that begs you to take another bite. My only solution is to make them 1 1/2″ diameter, then 2 cookies it is, ’cause one is not enough.

  110. Sara B

    I may have inadvertently upped the ante on these beauties. In searching through my cupboard in my remote mountain home, I was dismayed to see a complete lack of semisweet baking bars stored there. Upon searching further, I found a foil wrapped scrap or two of baking bars and some hershey’s Bars leftover from s’mores gone by. While chopping these bars, I discovered the dark chocolate bar to be filled with caramel. Why I have uneaten dark chocolate – caramel combos lying around, don’t ask… Regardless, these cookies are amazing and I would HIGHLY recommend using a caramel filled dark chocolate bar in place of the semi sweet chocolate bar. The surprise little bits of caramel made these even more delictable. Thanks for the recipe, Deb!

  111. I just made these- and had no problems with the dough. It came together beautifully. I was a little nervous after all the comments, but Deb’s recipes have never failed me, so I decided to try anyway. I used half chocolate chunks and half regular chocolate chips, because that’s what I had. The cookies are delicious!

  112. April

    I was apprehensive after reading a bunch of the comments, but……. success! Here are some of the things I did that may have led to it?:. 1) I accidentally used softened and not cold butter….but, since I’m in the middle of a really cold Chicago winter, it still wasn’t completely soft even after being out of the fridge for 6 hours! I used regular store-brand butter and a hand-mixer when creaming with the sugars. 2) I didn’t have a chocolate bar, so I just rough-chopped some dark chocolate chips. In the final product, you can’t even tell they used to be chips– they look like chunks. 3)After reading about all the crumbling issues, I thought that having a really sharp knife would be key. But…our serrated knives aren’t especially sharp, so I tried our sharp paring knife and it worked perfectly! I used a slow, sawing motion when cutting. 4) I also noticed that when I was about halfway through cutting the log, the cutting got much easier– basically NO crumbling at all, and a super-smooth cut. It probably depends on how cold your fridge is, but my dough seemed to work best after a few minutes to warm up from the fridge. 5) I thought it would be messy and tough to cut the log after coating it in sugar…..so I actually did that part after cutting the log into rounds. This helped me to really get a good grip on the log while cutting, and also have really beautifully rimmed cookies. I just put the egg in a small bowl and took each cookie and rotated it in the egg, just coating the rim, before spinning the edge in sugar. It took a little more time, but not too bad (if you took the time to remove all the chickpea hulls for the ethereally smooth hummus recipe, this was a snap!). Anyway, hope these comments helps someone! Good luck!

  113. stephabelle

    I made these today and while they taste delicious, they were so crumbly after a night in the fridge, I had to mash them together in order to bake cookies. I used a stand mixer, but maybe I didn’t mix it long enough? I think I will try with much softer butter next time and see. I didn’t have any spreading issues though…

    Still tasted good, but I think I’ll stick with your salted chocolate chunk cookies in the future. Fool proof.

  114. SB

    I made these tonight and they are amazing! I skipped the sugar on the outside because I didn’t have any coarse sugar in hand but I didn’t feel like they were missing anything. Awesome cookies

  115. Amanda

    Am I the only person that really doesn’t care for these?
    They were just like. An o.k. cookie. But I would much rather have a normal chocolate chip or a normal short bread.

  116. Jeannette

    Re: the crumbling cookie dough crisis. The instructions say a roll 2″ in diameter, cut into 1/2″ slices. Make sure that your roll is well-compacted, and measure your slices. Any less than 1/2″ thick, and the dough does not seem to have enough mass to keep its shape. The ratio of diameter to thickness of slice is as important as the compaction and moisture level of ingredients. Temperature less so, though chilling does help solidify fats, making slicing slightly easier.
    As for chopping chocolate – the thickness of your chocolate must be taken into consideration – thin bars are easy to chop into chunks, thick bars are easier to shave into, well, shavings ;). If you want nice chunks, choose a thin (less than 1/2″) bar, and use a firm, even pressure on your knife, as if you are gently inserting it between a widening crack. (One hand on the tip of the knife, so it’s not technically chopping, more like separating)

    1. I didn’t chop the chocolate ahead of time because not necessary and just used Ghirardelli’s big dark chocolate chip. They incorporated smoothly, and the chopping took care of itself when I went in to slice the log into cookies!

  117. These turned out great! I subtracted 1-3 T of flour and increased the oven temperature about 15-20 degrees and decreased cooking time by 2-3 minutes to allow for 7,000+ altitude, and they turned out about perfectly! I had no crumbling issues and just stirred and pressed the dough together until all moist and incorporated into a smooth log. I made sure to cream the sugars and butter first for a few mins (first chopping up the butter to let it cool down to room temperature a bit). I froze the dough for a few days before testing the first batch. I let the log thaw about 40 minutes before the egg wash and sugar rolling. Then I sliced carefully with a very sharp knife before placing them on the Silpat to salt and bake. The Maldon salt flakes were a delightful touch!

  118. Andrea K

    I made these rolling the logs in sparkling sugar. I have to say when I am not eating the cookies I am dreaming about eating the cookies. These may be the best ones ever. Thank you so much Deb for this posting. Your website recipes and books are absolutely BEYOND!

  119. Oh dear, it rarely happens, but I messed this recipe up so bad by not mixing the butter and sugars enough. My dough came out super crumbly. I had hope when I froze the logs overnight, as they did come together but fell apart when I started slicing them into cookies. I transformed the dough into bars in an 8×8 pan, but they were too crumbly. The chocolate was so good, though. It was tough getting defeated but, I am so obsessed with making these that I got the ingredients again….

  120. Sarah

    I was nervous to make these after reading the comments, and fortunately had no trouble at all. I think using the stand mixer, and making sure that the butter and sugar is very well blended is the trick.

    For what it’s worth I also used high quality butter and medium fluffed flour measurements.

  121. Ellen

    These cookies are delicious! A grown up chocolate chunk cookie. The 1st log I refrigerated and baked within 1 day. I had no problems with the dough coming together. But I failed to notice that the oven was at 325 until 6 minutes into the baking. I turned it up and baked the cookies a little longer than directed, and they spread a lot. I assumed it was because of the temperature issue. The other log I froze. With my sharpest knife, I did not have a problem with cutting the cookies. I baked them at the correct temperature, but they still spread. And I did use European butter for the dough. We loved the flavor of these, so I will try them again. I’m relieved that I’m not the only one who had issues with them spreading!

  122. Melissa

    After seeing pictures of this cookie non stop in Instagram for I gave up and finally joined the salted butter chocolate chip shortbread bandwagon, and I cannot look back. I made them using a hand mixer for beating the butter and sugar and then I mixed the flour and chocolate chunks by hand and had no issues. Yes the dough is a little crumbly but it came together as a log just fine and after chilling it for a bit I had no problems cutting the cookies. This was so easy and delicious it has officially joined the recipe rotation.

  123. Marilou

    These are excellent! Definitely chill for 2 hours, and just to be sure, I popped them in the freezer while the oven preheated. Used a large serrated bread knife to cut.
    I had a little bowl of sugar to make sure the slices were nicely coated after the cut.
    One little hack: Trader Joe’s semi-sweet choc chucks (no shards!!) sure are easy.
    Great instructions, Deb! These are delightful!

  124. tapaemm

    Has anyone attempted these with chopped nuts? I was thinking pecans would go nicely, but I’m afraid to chance it with so many having issues with crumbly dough.

  125. Norma Hill

    I made a huge error mixing these cookies, thinking a stick of butter was a cup, I had mixed the sugars and 1/2 c and 2 T of butter and had begun adding the flour when – omgosh – remembered and added the second stick. Using a mixer I thought the flour is going to be overmixed but proceeded and finished adding flour by hand. After being in frig overnight I found them very difficult to cut and most were patched together…also the cookies melted while baking. But man are these divine! Just wished they looked better. Next time will mix ALL the butter with the sugars before adding the flour. Also, used Scharffen Berger baking chunks and left them whole. They already resembled the chuncks in the photo. Next time will cut them in half so hopefully they will cut more easily. Did my cookies melt more because of how I goofed up mixing them do you think? Thanks for another great recipe!

  126. Vanessa

    I made these with my daughter, who confessed all she really wanted was cookie dough, and I am sorry to report that was the best part. We were out in the sticks & salted butter is all we can buy so it seemed a perfect recipe… but not without a stand mixer! A handheld mixer got us nowhere so we creamed by hand FOREVER and needless to say it never got fluffy. We coaxed the crumbly mess into two logs (minus a lot of tastes, which were great!), froze one and made the next 5 days later (the creaming really tired us out!). It cut fine but the cookies are just average: shortbread & chocolate; there is no interplay between the two flavors and none of the enticing brown sugar notes of an actual chocolate chip cookie or wonderful chewy to crispness dynamic. I mean it is a nice cookie, but let’s just say it is a week later and we haven’t eaten them all, a record around here. The dough is great though! No egg = no qualms about eating it raw at all!

  127. Heather

    Mine spread a bit, but they were marvelous. I used a fennel flavored dark chocolate which was just perfect. This time I’m trying them with an overnight chill and Alter Eco’s salted brown butter dark chocolate.

  128. reshmaadwar

    These are definitely addictive!
    I made them today and got super nervous reading the comments section that my dough wouldn’t come together. So I used a trick up Mark Bittman’s shortbread sleeve and added an egg yolk and swapped out 1/2 cup of flour for cornstarch. The dough came together beautifully and the cookies have an incredible texture. I did find them a little too salty, so I may sub some of the butter for unsalted next time. I also found that if you cut these on the thicker end, you taste the chocolate more and they become crispy crunchy on the outside with a pocket of soft on the inside. Heaven!!

  129. Hey Deb, I want to bake off a few slices tonight and save the rest for tomorrow. Do I put on the egg + sugar on the whole thing, or should I just slice off what I want to bake, roll it in the egg and sugar, and keep the rest of the dough naked until its ready to bake?

  130. Rachel Norton

    After reading most of the comments, I made the recipe as written except used 2 tsp homemade bourbon vanilla. Weighed ingredients, used cold salted butter beaten with sugars for approx 5 mins using a stand mixer (Took almost 3 mins for the butter to loosen up!), beat the dough beyond “until flour is incorporated,” and used the stand mixer to incorporate the chopped chocolate (Lindt 70%). As European butter is almost $7.00/lb, I used the store brand. Dough was dry but held together when pinched, so formed the 2 logs using a good bit of pressure and rolled them to length/thickness as if making a snake out of clay. Put the dough in the freezer for 30 mins and moved to the ‘fridge for another 45 mins before slicing the cookies. Coated the first log with beaten egg, and rolled the log in turbinado sugar sprinkled heavily on the plastic wrap in which it was chilled. Ended up having to wrap the log up in the sugared wrap and rolling it with firm pressure to get an even coating. I used a long serrated knife and pulled it slowly back and forth for the entire length of the blade, which worked beautifully. If a chunk of chocolate popped out, I just pushed it back into the cookie. Baked the cookies off for 15 mins, and had issues with spreading. As the cookies were underdone, I returned them to the oven for 2 more mins. To apply the sugar to the second log, I sprinkled the sugar over the top using a soup spoon until evenly coated before rolling the log in the plastic to push the sugar into the cookie. Because of the issues with the first log spreading and being undercooked, I cut log #2 a bit thinner and chilled the tray for 15 mins before baking them off for 17 mins. No issues with spreading or undercooking! And they look more like Deb’s photos too. Alas, my family prefer the Salted Chocolate Chunk cookies, but we see what others think at the Scottish themed party tonight! (Note: My daughter just brought me one of the 2nd log cookies ~ We now understand why these cookies must be placed on a very high self!!! She asked that I leave several behind for the “sake of science.”

  131. Misirlou

    These are possibly the best cookies I’ve ever made, and I’ve made almost all the chocolate chip cookie recipes on Smitten Kitchen. My daughter keeps asking me when I’m going to make them again and we haven’t even finished the first batch. I used chocolate chips, because I’m lazy, and I had to freeze the dough unexpectedly but they still turned out great. I didn’t defrost the dough before slicing and used a sharp, heavy knife to get clean slices. I had no problems with the dough crumbling or the cookies breaking apart. I think they’d be good with other additions, too or even just plain! Don’t skip the sugar outside, it’s almost the best part.

  132. Magpie

    I love the idea of the sugar crust, but one of my guests is allergic to eggs. Whatelse can I paint on the logs that would allow sugar to adhere?

  133. I’m pretty sure I followed the directions exactly (I weighed the ingredients), but the dough was so crumbly it wouldn’t hold together. I ended up nuking the dough in the microwave for 45 seconds to get the butter to melt a little so that I could – sort of – mold the dough into logs. Then, when I tried slicing the dough, it crumbled to bits. I ended up piling little mounds of crumbs on the cookie sheet. The cookies look awful, but they taste divine. Did anyone else have this problem?

  134. El

    I’m not a regular baker but SM is luring me in. I had to beat the butter mixture longer and at a high speed to get it a little fluffy. My Kitchen Aid is a little big I think. But the dough was fine albeit a little hard. Refrigerated overnight and cut with a sharp serrated knife with no problem. The trick I think is using a good tool. Came out exactly as pictured. My question however relates to the thickness of the cookie. Half inch seems a little thick. I had to bake my a little longer. I think I’ll try making it thinner next time. Anyone had an issue with this? Otherwise it’s yumm!

  135. Cate

    Hi Deb,
    I made these and while tasty, I couldn’t get the batter off of the hand mixer blades. It was thoroughly stuck. What do you think I did wrong?

  136. Erica

    OK – do we need another comment on these cookies? Probably not.
    But. 1) I have made a lot of plain shortbread using the Joy of Cooking recipe. I don’t use rice flour. It always turns out wonderful as long as the butter is good.
    2) I am ho hum about chocolate chip cookies. Chocolate is great, but not my favorite. 3) I had serious doubts even though the crumbly stuff did compress into nice rolls. I left the rolls in the fridge for 24 hours. I did the egg and sugar. Mine baked for about 16 min until I could see slightly brown edges and not just sugar frico. People (as Deb would say) these cookies are superb. I am totally impressed. Follow the recipe, really mix the sugar and butter, and do it now.

  137. S

    I made these cookies and got them to hold their shape! I’m baking at 7,000 feet elevation so take this with a grain of salt, but I made a few adjustments and they were successful. I did beat the butter and sugar for a full 5 minutes in the kitchenaid. I lowered the total sugar amount by about 15 grams and increased the flour by about 10 grams. I chilled the logs for 6 hours and also lowered the baking temperature to 325. The sugar, flour, and temp adjustments help with baking at elevation, but I think probably also contributed to the dough holding together beautifully. I would probably spring for the fancy butter next time – the flavor is fine but not mind blowing, but I often have trouble with cookies melting and was pleasantly surprised that these didn’t given all the reviews!

  138. Jenny

    Ok, I’m not a huge shortbread fan but after all the hype I had to try these- because I am a HUGE chocolate chip cookie fan and I was intrigued. When I tried the first one about 30 minutes after they finished baking, I thought they were good, but maybe not worth the hype. But this morning when I had another…ohhhh boy. These are GOOD. I think they just needed a little time to firm up after baking. Notes: I used kerrygold butter and creamed it with the sugar using a hand mixer. I spent a solid 5-7 minutes on this step based on other reviews. Chilled the dough for about 3 hours and used a freshly sharpened non-serrated knife to slice the dough, and I had almost no issues with the dough falling apart. They have a strong shortbread quality but are also nice and chewy, like a good, traditional chocolate chip cookie. I’ll definitely make these again; the recipe is simple and quick, and it’s nice that it makes two logs…so you can always have one in the freezer for emergencies!

  139. norah

    I have made tons and tons of recipes from the site and the cookbook, and this was my first Smitten Kitchen disaster :( I followed the steps exactly, and ended up with a crumbly mess. I chilled one log in the fridge for 4 hours, and the other in the freezer for the same. I couldn’t salvage either one. This was so disappointing.

  140. Tara

    I made these and they are absolutely deserving of all the hype and praise. I was a little bit scared after reading some of the reviews here, but I had to try them anyway. Deb has included all of the relevant tips and info from the recipe in the actual book (I consulted this page and the book). If you follow the measurements as outlined, you have nothing to be scared of. I set a time and let the mixer go for a full five minutes to get the sugars and butter super light and fluffy. Yes, the result is a bowl full of big crumbs, but pile them out onto the cling wrap and work them into a roll. If anything, know that you can smack this dough around a little. MAKE it be a log, and it will be a log. I froze one log for 30 mins and then baked – perfect with very little spreading. I did the other in the fridge and baked the next day – pretty much the same result. If something crumbles, just work it back into a disc and bake on. Really a great cookie.

  141. Emily Kalanithi

    Delicious! So rich and tender. Used a food processor for all steps up until adding the chocolate, and had no problems with crumbliness or spreading. Inspired a vigorous family debate about shortbread vs. traditional chocolate chip cookies. But the shortbread lovers in the family loved them.

  142. Sylvia

    My daughter had made these in early January when I happened to be visiting her and I truly believe they may be the best cookies I have ever eaten. I made a batch of the dough and transported it in a cooler to my son’s house (3 hours away) and baked them that evening. Served them at a family gathering the next day. Show stopper!!!!! Everyone was blown away by the taste and texture! Cookie of the year, indeed!

  143. Cathy

    I made these and they completely fell apart after 1 day of refrigeration. I think there needs to be a binding ingredient. I could barely cut them and basically had to reshape them into balls.