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.
Ingredients
- ½ cup + 1 tbsp salted butter cut into ½-inch pieces, 125g
- ¼ cup granulated sugar 25g
- ½ cup brown sugar 50 g
- ½ tsp vanilla extract
- ½ cups all purpose flour 75 g
- ½ cup whole wheat flour 75 g
- ½ tsp baking powder
- 100 g 72% dark chocolate chopped into chunks
- Demerara sugar for rolling
- Flaky sea salt
Instructions
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!