This recipe by Alison Roman is an iconic version of a chocolate chip cookie, also known by the internet as “the cookie”. If you missed the craze when they first appeared on the NYT cooking page this is your sign to make them right now because they are so freaking delicious.

So Alison has always found chocolate chip cookies to be “deeply flawed.” “Too sweet, too soft, or with too much chocolate, there’s a lot of room for improvement, if you ask me.”

This chocolate chip cookie is not like your typical chocolate chip cookie, it’s a fancier version if you will. Shortbread is less sweet and more buttery by nature, which lends itself perfectly as a base for a chocolate chip cookie. It is not as chewy or excessively chocolatey and not as overly indulgent (which is typically how I like my chocolate chip cookies.) Thanks to the raw sugar coating it has the most perfect crunchy edge that mimics the traditional crispy edge of a chocolate chip cookie.

Alison likes to use a salted butter as opposed to an unsalted butter, but if you can’t handle buying salted butter just add 3/4 teaspoon of salt to the batter. Getting a bar of good-quality dark chocolate and chopping it into chunks is the way to go. Also, I found that adding the beaten egg to a large plate and rolling the cookie dough in it is easier than brushing. I then add the raw sugar to another large plate and then roll the egg-coated cookie dough in it. Finishing them with flakey sea salt is a must!

Honestly, you can’t go wrong with this cookie and I hope you are as obsessed with them as I am.

salted chocolate chunk shortbread cookies

This recipe is known as “the cookie.” It’s Alison Roman’s famous chocolate chip cookie recipe. A less sweet, more buttery shortbread version with a perfect crunchy edge, thanks to its unique raw sugar coating

Ingredients

1 cup plus 2 tablespoons (2¼ sticks) cold salted butter, cut into ½-inch pieces
1/2 cup granulated sugar
1/4 cup (packed) light brown sugar
1 tsp vanilla extract
2 1/4 cups all-purpose flour
6oz semisweet or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate)
1 egg (beaten to blend)
Demerara sugar (for rolling)
Flakey sea salt

Directions

Line two rimmed baking sheets with parchment paper.
Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat the butter, both sugars, and vanilla on medium-high till it’s super light and fluffy, 3 to 5 minutes. Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and beat just to blend.
Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands (just like you’re playing with clay), form the 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. You can also do this using parchment paper, if you prefer, but I find using plastic wrap easier when it comes to shaping the log. Each half should form two logs 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours.
Preheat the oven to 350°F.
Brush the outside of the logs with the beaten egg and roll them in the Demerara sugar (this is for those really delicious crispy edges).
Slice each log into ½-inch-thick rounds, place them on the prepared baking sheet(s) about 1 inch apart (they won’t spread much), and sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.