Matt and I got married recently & while everyone talked me out of baking my own wedding cake, I did bake a cookie for every single one of our guests. The recipe is loosely based on a chocolate chip shortbread cookie in NYT, though I made a few tweaks to the process & ingredient list. Most importantly, these are lactose free if you can find lactose free butter! If not, regular salted butter will do.
Huge shoutout to my best friend & theoretical matron of honor Megan for confirming that turbinado sugar would be more molassesy while I was stressing the day before the wedding, for pairing it with one of my fave coffees in SF, and for the seemingly only surviving photo of the goodie bags at the wedding (& for all the other wonderful things she does for me).
Matt’s Favorite Cookie – Chocolate chip shortbread
- 1 Stand mixer
- 255 grams salted lactose-free butter, cold & cut into 1/2 inch pieces
- 100 grams granulated sugar
- 55 grams light brown sugar
- 1 tsp vanila extract
- 320 grams AP flour
- 3 ounces semi sweet chocolate
- 3 ounches bittersweet chocolate
- 1 large egg
- Turbinado sugar for rolling
- Maldon salt for topping
- Chop up the chocolate bars into chunks. Optional: using a slotted spoon, filter out the tiny pieces of chocolate. By using only the larger chunks you'll have a prettier cookie. Set aside chocolate chunks.
- Using the paddle attachment of your stand mixer, beat together the butter at medium high speed. Introduce sugar and vanilla 1/3 at a time so that the sugar doesn't whip out of the mixer. Using a silicone spatula, occasionally scrape the side and bottom of your mixer. Beat for 3-5 minutes until fluffy.
- With the mixer on low, slowly incorporate the flour until just barely combined. Using a silicone spatula, occasionally scrape the side and bottom of your mixer.
- Continuing with the mixer on low, mix in the chocolate chunks.
- Divide the dough in half.
- Place half of dough in plastic wrap and roll into a log shape. Make sure to push it so that it is compact and dense. It should be 6 inches in length. Repeat this for the other half of the dough. Chill dough for a minimum of 1 day in the fridge.
- Heat oven to 350*. Remove the dough logs from the fridge and set out for 10 minutes.
- Whip the egg. Brush the log with the egg mixture then roll in the turbinado sugar
- With a serrated knife or sharp chefs knife, slice each log into 1/2 inch thick pieces, 12 pieces per log.
- Place cookies on a baking sheet 1 inch apart. Chill in fridge for 15 minutes before baking to minimize spreading.
- Sprinkle the cookies with maldon salt. Bake for 22 minutes. OK to turn the cookies at 15 minutes.