So, have you all heard about this cookie that is supposed to be THE best cookie ever? I keep seeing it on the talk shows, the news, blogs……pretty much everywhere. It’s basically a shortbread cookie loaded with chopped chocolate, and sprinkled with sea salt. Sounds good right? I do love shortbread cookies. Super simple to make and it’s pretty much just flour, butter and sugar. No eggs! But to claim it as the Worlds best cookie???? Really? That’s quite a claim.
I’ve made so many kinds of shortbread. But of course I just had to see what all the hoopla was about. So what makes this so different from other shortbread recipes, is that the dough is shaped into a log, chilled for several hours, brushed with egg wash and rolled in a coarse sugar. I used turbinado sugar. I don’t care for a salty cookie, so I never use the suggested sea salt.
I’m not exactly great at waiting…so I did make a batch after chilling the dough for only 2 hours. Then I tried another batch 2 days later! 2 whole days!!!!!! That is pretty much a miracle for me!
So, worlds best cookie? Hmmmm. I mean, ok, it’s good. Darn good. But overall, I think it’s all a bunch of hoopla? It depends on what your preference is in a cookie. Ya know? Like what you may be in the mood for at a specific time. Here are my thoughts on this cookie….
Short chill time (2 hours) – Good flavor. Baked at the time recommended…..a softer shortbread than I like. Liked the crunch from the course sugar. My daughter liked them a lot. Like me, she loves shortbread. Two other tasters were not impressed. They both said “I can think of several other of your cookies that are way better”. I think I chose the wrong tasters though, since neither of them are big shortbread fans. But they do both love cookies, so……..
2 day chill time – Much, much better flavor. Seriously. The butter really comes through. I baked a bit longer than the first batch and it gave me the crunch I like in a shortbread. But keep in mind, the brown sugar is what makes this a softer shortbread. True shortbread is made with white sugar only.
Ok, so after making the first batch with the impatient wait time of only 2 hours, I was like ok…good but I may not make again. But I am so glad I made the 2nd batch with the longer chillin time. The cookies are way better. Like, WAY. I will make these again.
But, overall, I wouldn’t claim this to be the Worlds Best Cookie. But it certainly is good. I’d be curious to hear what you think.
Chocolate Chunk Shortbread Cookie
1 cup plus 2 Tblsp. of butter, chilled and cut into cubes
1/2 cup white granulated sugar
1/4 cup light brown sugar
2 1/4 cups all purpose flour
1 tsp vanilla
6 oz semi sweet chocolate, chopped (not
1 egg (for egg WASH, not to be included in your dough)
1/2 cup coarse sugar or turbinado sugar
In a mixing bowl, mix the butter and sugars and vanilla together until smooth and fluffy. Add the flour and mix briefly until just barely combined. Add chopped chocolate. Don’t mix it to death.
Divide dough in half. Roll each half into a log about 10″ long. Wrap each in plastic wrap and CHILL. (both YOU and the dough) 🙂 Please try to let the dough rest for at least 4 hours. But trust me, the longer chill the better.
When you are ready to bake, heat oven to 350. Whisk the egg in a little bowl. Brush it all over the logs. Roll the logs into the turbinado sugar . Cut into 1/2″ slices and place slices on a parchment lined baking sheet. Bake for 15-18 minutes. I prefer 18 minutes. Allow to cool on baking sheet for about 5 minutes. Move onto a baking rack.
These are not very good eaten warm out of the oven. Allow them to cool completely. Store in an air tight container.