Salted Butter and Chocolate Chunk Wholegrain Shortbread
Buttery, crisp and delicious this Salted Butter and Chocolate Chunk Wholegrain Shortbread adapted from a recipe by Alison Roman offers you everything and more you might want in a cookie! My version is partly wholegrain and egg free.
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
- 1/2 cup + 1 tbsp salted butter cut into ½-inch pieces, 125g
- 1/4 cup granulated sugar 25g
- 1/2 cup brown sugar 50 g
- 1/2 tsp vanilla extract
- 1/2 cups all purpose flour 75 g
- 1/2 cup whole wheat flour 75 g
- 1/2 tsp baking powder
- 100 g 72% dark chocolate chopped into chunks
- Demerara sugar for rolling
- Flaky sea salt
Cookie Dough
Place all the ingredients except the chocolate in the bowl of a stand mixer and process until it comes together to form cookie dough.
At the lowest speed, stir in the chocolate chunks.
Turn onto the counter and bring together, then roll into a log about 2-2 1/4" in diameter. Wrap in clingwrap and smoothen the roll if you like. See detailed instructions in the Bake Feed recipe. {link above}
Chill for about 2 hours
Bake
Preheat oven to 170C
Line a rimmed baking sheet with parchment paper.
Slightly wet your hands and moisten the outside of the roll. Roll in vanilla sugar. Slice the log into 12-13 1/2" thick rounds. Lay on the baking sheet, sprinkle with sea salt.
Bake for about 18-20 minutes until golden at the edges and firm. Let them sit on the cookie sheet to firm up, then enjoy!