Martha Stewart Brown-Sugar Chocolate-Chunk Shortbread

Martha Stewart brown-sugar chocolate-chunk shortbread turns butter, brown sugar and semisweet chocolate into a tender slice-and-bake cookie in 2 hours 40 minutes. Save this easy dessert for holiday gifting, cookie swaps or cozy fall afternoons, because it's a make-ahead dough that freezes well.

Chill the logs for a full 2 hours before slicing, because cold dough cuts into clean rounds that hold their shape. Skip the chill and the soft butter smears under the knife, so the cookies bake up flat and greasy.

Martha blends light brown sugar for a caramel note with confectioners' sugar for a melt-in-your-mouth crumb, and the dough has no leavener at all. Brushing the logs with egg white and rolling them in sanding sugar also gives every slice a crunchy, sparkly edge.

Martha Stewart Brown-Sugar Chocolate-Chunk Shortbread

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

32

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

150

kcal

Buttery dough studded with chopped chocolate gets rolled into logs, chilled and sliced into thick rounds. Once baked, the edges turn golden and crisp while the centers stay dense and tender.

Ingredients

• 2 sticks unsalted butter, softened
  

• 3/4 cup packed light-brown sugar
  

• 1/4 cup confectioners' sugar
  

• 1 teaspoon kosher salt (we use Diamond Crystal)
  

• 1 teaspoon pure vanilla extract
  

• 2 1/3 cups unbleached all-purpose flour
  

• 5 ounces semisweet chocolate, finely chopped (about 1 cup)
  

• 1 large egg white, beaten
  

• Sanding or turbinado sugar, for coating
  

Directions

• Make the dough: Beat 2 sticks softened butter, 3/4 cup light brown sugar, 1/4 cup confectioners' sugar and 1 teaspoon kosher salt on medium speed until creamy, about 2 minutes. Then add the vanilla, turn the mixer to low and beat in 2 1/3 cups flour.
• Add the chocolate: Beat in 5 ounces finely chopped semisweet chocolate until it's evenly spread through the dough. Then divide the dough into two pieces of about 1 pound each.
• Shape the logs: Roll each piece into a log about 8 1/2 inches long and 1 3/4 inches across. Wrap both logs in plastic and refrigerate until firm, about 2 hours.
• Freeze for later: The wrapped logs can be frozen for up to 1 month if you want to bake later. You can also slice and re-form them into logs first, which makes it easy to bake just a few at a time.
• Coat the logs: If the dough is frozen, let it stand for 10 minutes to soften. Then brush the logs with beaten egg white and roll them in sanding sugar to coat.
• Slice the cookies: Cut each log into 1/2-inch-thick slices with a serrated knife, using a back-and-forth motion. If a slice cracks around a big chocolate chunk, just press it back together.
• Bake the shortbread: Preheat the oven to 325°F and set the slices on parchment-lined baking sheets. Bake for 16 to 18 minutes, until the edges turn golden.
• Cool and store: Let the cookies cool on the pans set on wire racks for 10 minutes, then move them to the racks to cool completely, about 45 minutes. Store them in an airtight container at room temperature for up to 3 days.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Victorinox Fibrox 8-inch chef's knife, Checkered Chef cooling racks, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

What makes shortbread different from other cookie dough?

Shortbread has a high ratio of butter and no leavener like baking powder or baking soda. So it doesn't spread or rise in the oven, and you get a dense, tender cookie that melts in your mouth.

How long do the baked cookies keep?

Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 1 month.

Can I make the dough ahead and freeze it?

Yes, wrap the logs well in plastic and freeze them for up to 1 month. Let a frozen log stand for 10 minutes before you brush, coat and slice it.

How can I give this shortbread as a gift?

You can bake the cookies and pack them in a tin, or give the raw dough logs so friends can bake them whenever they like. For the second option, wrap each log tightly in freezer paper, roll it in patterned waxed paper and tie the ends with twine.

Why do my slices crack when I cut the log?

Large chocolate chunks can split the dough as the knife passes through them. Use a serrated knife with a gentle back-and-forth motion, and press any cracked slice back together before baking.