Alison Roman's Salted Butter & Chocolate Chunk Shortbread
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 20
The most famous cookie on the internet, Alison Roman's cookies have been made a million times over. Possibly sacrilege, but I've omitted the crisp sugar edge here for simplicity and personal preference. You can find the details on hundreds of websites and blogs, if you disagree.
  • 225g cold salted butter, diced
  • 100g granulated sugar
  • 55glight brown sugar
  • 1 tsp vanilla extract
  • 325g all-purpose/plain flour
  • 175g dark chocolate, chopped into chunks
  1. Place the butter and sugars into the bowl of a stand mixer and beat together for 5 minutes or until light and fluffy. Add the vanilla to the butter mixture and beat for 30 seconds to combine. Add the flour in one go and mix on low speed, just until the dough is combined. Add the roughly chopped chocolate and mix briefly just to evenly distribute throughout the dough.
  2. Tip the dough out onto the work surface and use your hands to gently bring together into a ball. Cut the dough into two roughly equal pieces and use your hands to form into rough sausage shapes, about 2 - 2¼ inches in diameter. Wrap the logs in clingfilm and refrigerate for two hours.
  3. When ready to bake, preheat the oven to 180C and line a baking sheet with parchment paper. Remove the logs from the fridge and discard the clingfilm.Use a thin sharp knife to cut the logs of dough into cookies about ½ inch thick. Place onto the prepared baking sheets, an inch or so apart. Bake in the preheated oven for about 12-15 minutes until just starting to turn golden around the edges. Let cool slightly before transferring to a wire rack to cool completely.
  4. Kept in a sealed container these cookies will keep for up to 5 days.
Recipe by thelittleloaf at