July 20, 2020

Thanks for sharing your comments and thoughts on my last post as I reflected on ways I’ve been thinking about and trying to grow in my understanding of race-related issues in America today. I’m still learning, discussing with friends, and reading like there’s no tomorrow. Sometimes I literally don’t have until tomorrow to finish my reading, as my library app constantly reminds me with the many books I have checked out.

I get that commenting is less common in today’s blogging culture, but if there were any posts I really wanted to hear back from you all on, it was that one! My family and I are continuing in our learning journey and would love to hear from you how you are engaging and learning, too. In the meantime, I wanted to share a recipe with you that has been on repeat this last month: Salted Chocolate Chunk Shortbread. I’ve already gotten friends hooked on Chocolate Shortbread, and while that is still my #1, this one is an excellent cookie that is different enough to feel like variety, but similar in all the right ways. I first heard about the recipe from my friend Wendy.

Wendy and I have been besties since high school. She is special to me in so many ways. I remember walking the hallways of our high school together, early in the mornings before school started, to pray for our classmates, teachers, and staff. And that’s saying something, because five years later in college, we were the roommates who could easily sleep in until noon if we didn’t have class. While the early morning walks didn’t last very long (we were high schoolers after all), we still had plenty of chances to bond. We had classes together, were in clubs together, went to church and youth group together, ran in cross country and played badminton together. But one of my favorite things to do with her was to bake!

One Christmas, we decided to make a variety of cookies for our friends. We had a whole bunch of cookies we were planning to bake up and package to deliver to our friends at school. There were simpler ones, like chocolate crescents, and more complicated and time-consuming ones, like the almond lace cookies, which had to be baked in multiple batches and kept us up late into the night. Being the relatively inexperienced bakers we were, we ended up staying up until 3am on a school night finishing things up! I still can’t believe we did that, and I would be surprised if any of our friends even remembered the cookies today.

But it was so worth it. We made a lifelong memory and can look back on those carefree high school days fondly. So when she sent me this message last month, it wasn’t just someone suggesting something for me to try. It was Wendy! And COOKIES!!

I made it that very week.

And readers, let me tell you, it just added another layer of cement to our already-solidified friendship. In the past, we have texted about chocolate shortbread in a way that made me feel like I had discovered a new love language, and from my very first bite of this chocolate chunk shortbread, I felt like she was hugging me all the way from the East Bay.

I used my very best chocolate on these, and it was totally worth it. My favorite way to enjoy them is not fresh out of the oven, but about 10 minutes after I take them out of the oven. Actually, my favorite FAVORITE way to enjoy them is to wait til they’ve completely cooled, then toast them for 6-8 minutes in the toaster oven (just like a slice of bread toasted to medium darkness), and then I wait another 5 minutes before taking that first heavenly bite.

This is actually how I enjoy most cookies (especially chocolate shortbread and chocolate chip cookies): toasted for 6-8 minutes, left to cool for another 5-8 minutes, and then savored: one crisp-chewy warm oozy chocolatey bite at a time. YES.

Sigh… I already ate a chocolate chunk shortbread heated this way at 4pm today, and now I have just tempted myself into another. Brb.

Ok. So while my chocolate chunk shortbread cookie is toasting, I’ll add a couple other notes:

  1. You really do need to roll it in the crunchy sugar. The original recipe calls for demerara sugar, but I had turbinado sugar on hand and it turns out they’re similar enough for this recipe. I would not substitute with regular white or brown sugar, though. The large sugar crystals add a wonderful crunch.
  2. These freeze well. I keep logs of them in the freezer next to my rolls of chocolate shortbread dough :]
  3. I’ve doubled the original recipe below. I see no reason to make only one batch, so I did the math for us. You’re welcome.

Salted Butter and Chocolate Chunk Shortbread
adapted from Alison Roman’s recipe



  1. Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until super light and fluffy, 3–5 minutes.
  2. Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour and salt (if using), followed by chocolate chunks, and beat just to blend.
  3. Divide dough into four equal parts, then place each section on a large piece of plastic wrap. Fold plastic over to cover dough and protect your hands from getting all sticky. Using your hands (just like you’re playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. Each half should form logs that are 2–2¼” in diameter. Chill until firm, about 2 hours. If you want to freeze some for later, seal the wrapped rolls in a zip top bag and freeze.
  4. Preheat oven to 350°. Line a rimmed baking sheet (two, if you’ve got ’em) with parchment paper. Brush outside of logs with egg wash. Roll logs in demerara sugar (this is for those really delicious crispy edges).
  5. Slice each log into ½”-thick rounds. Arrange on prepared baking sheet about 1″ apart (they won’t spread much). Sprinkle with sea salt. Bake cookies until edges are just beginning to brown, 12–15 minutes. Let cool slightly before eating them all.
  6. Do Ahead: Cookie dough can be made 1 week ahead. Tightly wrap in plastic and chill, or freeze up to 1 month. Cookies can be baked 5 days ahead. Store in plastic wrap or an airtight container.

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