Every album has an obvious hit, every cook book a standout recipe. I listened to the Bon Apetit podcast interviewing Alison Roman about her first cook book “Dining In”, and it wasn’t long until she was asked about “that chocolate chip cookie recipe”. She said she’s always found those iconic cookies “too sweet, too soft, or with too much chocolate.” Her version is more of a brown sugar shortbread cookie with chocolate chunks, and I’m here to tell you it’s a winner. You form the dough into two rolls and refrigerate them until baking time. Then they are rolled in sugar to give crispy edges and sprinkled with flaky sea salt. A new favorite!
1 cup plus 2 Tbs.(2 1/4 sticks) salted butter, cut into 1/2 inch pieces
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tsp. vanilla extract
2 1/4 cups all purpose flour
6 ounces semi-or bittersweet dark chocolate, chopped (but not too fine, you want chunks)
1 large egg, beaten
Demerara sugar, for rolling ( I used turbinado)
Flaky sea salt, such as Jacobsen, for sprinkling
Line a rimmed baking sheet (two, if you’ve got’em) with parchment paper.
Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat the butter, both sugars, and vanilla on medium-high speed till it’s super light and fluffy, 3 to 5 minutes. Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chucks, and beat just to blend.
Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands (just like your’re playing with clay) form the dough into a log shape; rolling it con the counter will help you smooth it our, but don’t worry about getting it totally perfect. Each half should form a log 2 to 2 1/4 inches in diameter. Chill until totally firm, about 2 hours.
Preheat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the Demerara sugar (this is for those really delicious crispy edges.)
Slice each log into 1/2 inch thick rounds, place them on the prepared baking sheet(s) about 1 inch apart (they won’t spread much), and sprinkle with flaky sea salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.
Do Ahead: The cookie dough can be made ahead and stored, tightly wrapped in plastic, up to 1 week in the refrigerator, or 1 month in the freezer. Cookies can be baked and stored in plastic wrap or an air-tight container for 5 days. Makes 24 cookies.
Note: The second time I made these I cut them a little thicker than 1/2 inch, and they needed another 4 or 5 minutes baking time.
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