Jane’s Shortbread Chocolate Chunk Cookies

More pandemic baking.  I got this recipe from my friend Jane, hence the blog title.  Everyone in my family who has eaten these cookies loves them.  They are a little bit sweet, a little bit salty.  Not too soft, not too crunchy.  I like them better with no chocolate, but I did all chocolate when I baked these.  They’re very easy to make and the dough can be made ahead and refrigerated or frozen until you’re ready to bake.  If you like warm cookies best, just bake a few at a time.  Every house has at least one Cookie Monster and these will be big hit.

Ingredients:

18 T cold, salted butter (2 1/4 sticks)

1/2 cup granulated sugar

1/4 cup packed brown sugar

1 tsp vanilla

2 1/4 cups AP flour

6 oz semi-sweet or bitter-sweet dark chocolate chopped

1 large egg beaten

Demerara sugar for rolling

Salt flakes for topping

Cut the cold butter into 1/2” pieces.  Put the cubed butter, granulated and brown sugar, and vanilla in the bowl of your stand mixer.

Using the paddle attachment beat on medium speed until light and fluffy, 3-5 minutes.  Scrape down the sides of the bowl as needed.

With the mixer on low speed slowly add the flour followed by the chocolate chunks.   Beat just to blend.

I happened to have mini chocolate chips so I used those.  If the only chocolate chips you have are regular size, chop them up a bit.  Or chop a 6 oz block of semi-sweet or bitter-sweet chocolate.  Slicing the cookie dough will be much easier with smaller pieces of chocolate.  Once the dough is mixed divide it in half.  Place each half on a large piece of plastic wrap or wax paper and form the dough into a log about 2” in diameter.  Chill until firm, about 2 hours.

Preheat your oven to 350.  Brush each of the rolls with the egg wash and roll in the Demerara sugar for delicious crispy edges.  Demerara sugar is raw, brown granulated sugar.  I used coarse sparkling sugar because it’s what I had.

Slice into 1/2” thick rounds and place about a half inch apart on a parchment lined cookie sheet.  Sprinkle each cookie with a few salt flakes.  Bake for 12-15 minutes.

Cool the cookies on a wire rack and enjoy!

NOTE:  These are excellent with no chocolate.  At least from my perspective.  I put 4 cookies per zip lock bag and freeze them.  Perfect to pull out when you have a craving for something sweet.  Like I mentioned earlier, the dough can be refrigerated for a few days or frozen.  Make a double batch if you want to do half with chocolate, half without.

Chocolate Chip Cookies

Chocolate Chip Cookies

This morning I made chocolate chip cookies. I had an admirer who, years ago, studied for the priesthood. He said my chocolate chip cookies were quintessential…apparently Latin for an A-one cookie! My daughter says they are the best…sweet and a little salty.

Here we go. You too can make the quintessential cookie!

Preheat oven to 375°F

Cream together:
1 c shortening (I use butter flavored Crisco)
1 c sugar
1/2 c brown sugar (packed)
2 eggs
2 tsp good vanilla

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With a wooden spoon stir in:
2 c flour
1 1/2 tsp salt
1 tsp baking soda
2 generous cups chocolate chips (I use Ghirardelli)

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Using a small scoop, place dough on un-greased cookie sheets.

Bake for 11 minutes.

Enjoy!!

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A couple notes:
I use Airbake cookie sheets exclusively. I love them!

Once you put the cookies in the oven, don’t open and close and open and close the oven door to check on their progress.

These cookies, like most, are best right out of the oven. But I’ve found the best way to store them is to package individual servings (three or four cookies) in Ziploc sandwich bags in the freezer.