Recipe: Alison Roman’s Salted Chocolate Chunk Shortbread Cookies, Nut-Free, Gluten-Free [Sponsored]

TL:DR This cookie got me like…whoa.

This IS cookie that took over the internet this winter. And I’m not usually swayed by internet sensations but this cookie looked so good and seemed intriguing and I wanted to see if I could make a nut-free gluten-free version for us.

Dear reader, I totally did.

This cookie is more shortbread in texture, very short and because it’s gluten-free it’s a bit more short when cooked but you won’t care – it’s buttery with an intriguing, adult salty edge; it’s sweet like you need a glass of milk (or a milk-substitute) but not cloyingly so; and with those crunchy sugar encrusted edges, these cookies are just delicious and intriguing enough that you can’t stop eating them. Like really cannot stop. 

I had three taste tasters on these, one a professional chef, none of whom have any dietary restrictions and all of whom LOVED!

This cookie may not be for everyone, in fact then I first tasted it, I was on the fence. But then I found myself thinking about them.  And then tasting them again. And then not being to wait until I got back home to have another one.

So go try these, they may just change your mind.


Recipe Notes:
This recipe is free from peanuts, tree-nuts, shellfish, fish, wheat. It uses eggs and dairy and the GF flour I use may have soy.

Read through Alison Roman’s newsletter wherein she talks through some cookie trouble-shooting. 

Read through the entire recipe first. I based mine off the New York Times version

I added an egg yolk to the dough for some elasticity, don’t skip this step.

Use your kitchen scale for precise measurements.

I only have an electric mixer; not a stand mixer. If you have a stand mixer, use the New York Times recipe directions.

I don’t have a pastry brush so I used my fingers to brush on the egg wash, works just fine.

Sugar in the Raw is Turbinado sugar. Use either but don’t omit – it’s fun to have those crunchy edges!

I chilled half of the dough for two hours, it sliced like a dream and cookie into a delicate shortbread. I chilled the other half of the dough for three days and it the cookie texture was even firmer and shortbread-y (less delicate), so I say chill for minimum two hours, or up to three days before cooking.

My cookies spread. They aren't supposed to but with GF flour and a GF cookie dough, things change. They were still delicious if not *picture perfect*; in fact, I prefer it that way.

I used Horizon Organic salted butter, Domino granulated white sugar, Domino light brown sugar, Nielsen-Massey vanilla extract, Betty Crocker Gluten-Free all-purpose flour, Enjoy Life baking morsels and Fairway large eggs. 

*NB: I bought all of my ingredients at Fairway Market in Manhattan. And Fairway Market graciously sponsored the making of these #SaltedChocolateChunkShortbreadCookies. Here are my policies regarding my sponsored posts.*

Recipe: Alison Roman’s Salted Chocolate Chunk Shortbread Cookies, Nut-Free, Gluten-Free
Lightly adapted from the New York Times

255 grams Horizon Organic salted butter, room temperature, cut into tablespoon chunks
101 grams Domino granulated white sugar
55 grams Domino light brown sugar
1 teaspoon Nielsen-Massey vanilla extract
326 grams Betty Crocker Gluten-Free all-purpose flour 
170 grams Enjoy Life baking morsels, chopped coarsely
1 egg yolk from a large sized egg

For the finishing touches:
1 large egg, beaten
Sugar in the raw, for rolling
Flaky sea salt or Kosher coarse ground salt, for sprinkling

Using an electric hand mixer, beat the butter, both sugars, and vanilla on medium-high until it’s super light and fluffy (approximately 6 to 8 minutes for a hand mixer). Using a spatula, scrape down the sides of the bowl and with the mixer on low, slowly add the flour, one cup at a time. When all is fully incorporated, fold in the chopped chocolate, mixing until blended.

Divide the dough in half, placing each half on a large piece of plastic wrap. Using your hands, form the dough into a log shape. Each half should form a 6-inch log, 2 to 2¼-inches in diameter. Chill 2 hours.

Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the sugar in the raw.

Using a serrated knife, carefully slice each log into ½-inch-thick rounds. If the cookies break or fall apart, just press them back together. Place them on the prepared baking sheets about 1 inch apart. Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 25-28 minutes (yes that long, really). Let cool completely. Then nomnom!


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