I’ve never made a shortbread cookie before but I had to try this one! A perfect and quick make ahead recipe that I can throw in the fridge a day or two ahead of time. Wait! I did put them straight into the freezer and sliced them when semi-frozen. Deb’s Salted Chocolate Chunk Cookie recipe is still my fav, so…no worries. I followed the recipe exactly, I chilled the dough for 2+hours and then sliced it into cookies. Can I take it out of the freezer & add some some somewhat softened butter? I liked these, but put them in the ‘good, not great’ category. Rock on Deb and Dorie, rock on. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet. Loved them. Using a mixer I thought the flour is going to be overmixed but proceeded and finished adding flour by hand. Do you think the recipe would work equally as well as individual cookies? If you’d like, dust the cookies with confectioners’ sugar while they are still hot. I’m also too lazy to make the logs. Less spreading, but still some. Made these tonight and was worried because my dough wasn’t really dry or crumbly. I used all 255 g of butter called for (I also used the Chimay someone mentioned below) and maybe a bit more vanilla than 1 tsp. May 9, 2020 - Crisp edges, soft, faintly stretchy and marshmallow-like insides and a not-insignificant amount of chocolate chips. I have always been looking for egg less cookie recipes and you have so many of them. I used a standard mixer, followed the recipe to a T, still had this problem. Like cookie dough”. Cookie season came in December, and Roman started noticing that more and more people were making the cookies. smells and tastes amazing! I cooked the second log (11 cookies) all on the same sheet. Also, I don’t have a stand or a hand mixer – I creamed the butter and sugar and mixed the dough with my hands. Wised up with the second log and hid the baked cookies up in my room. Did you use Convection Bake or Regular Bake? It chilled for a couple of days – I remember rolling in plastic wrap. These turned out perfectly! Will be trying out this method today ! Would 2 tablespoons of instant coffee be an acceptable substitute for the espresso powder? If you are not planning on rolling the cookie log in sugar before baking, do you still need the egg wash? Ugh, I left a comment days ago and it never showed up!!! I used my sharpest (yet small) serrated knife to cut into discs and while I did have to saw through a couple of chocolate chunks and the end bits fell apart, I just squished them back together or ate the bits of raw dough that fell off. Thanks for the rec! i didnt have and couldnt find any instant espresso so i used 2 tablespoons of regular instant coffee and 1 tablespoon of boiling water. Yes, the result is a bowl full of big crumbs, but pile them out onto the cling wrap and work them into a roll. Yes it is! This is a great recipe! Mixture will look crumbly. I made a private note in my NYT cooking app that I had saved Deb’s version for the weights. Minimal spreading and no crumbling. they are everywhere… but NOT in my email. At least, that would have been my firm answer right up until last week when I discovered Regan Daley’s butter-toffee crunch shortbread and had a change of heart. Oh, such a tragedy… ;-). I made these cookies and they were the best. It cut fine but the cookies are just average: shortbread & chocolate; there is no interplay between the two flavors and none of the enticing brown sugar notes of an actual chocolate chip cookie or wonderful chewy to crispness dynamic. I’m not sure what I did wrong, I followed the recipe exactly, let the dough chill for 2+ hrs, sawed off cookies and everything. Even after refrigerating overnight my dough was too crumbly to slice. I really started making serious cookies this Christmas. Baked the cookies off for 15 mins, and had issues with spreading. I made a double batch and they were fighting over the very last cookie! Just a note that my dough was not stickey at all but still turned out perfectly! I’ve recently tried a couple of shortbread recipes, and though the flavor was awesome, I could not get either dough to come together. I did make the logs smaller, so I got 18 cookies from half the batch. Could you make the dough, slice, and THEN chill to avoid the crumbling? My dough came together beautifully, but then spread quite a bit in the oven. I brushed with egg, rolled in turbinado sugar and sliced 1/2″ thick slices carefully with a serrated knife. Sure, it’s possible that I spend too much time consuming food media, the takes, the Tweets, the Instagram Stories. I was intrigued because for so many, this recipe failed .. for others, it was perfect. Any suggestions and help would be much appreciated! Really !!!!!!!! I was too lazy to chop chocolate, so used chocolate chips. ), and it was fine. I left the dough in overnight and I could not wait to get home from work today to throw it in the oven. They’re even better when completely cool, but we had a crowd and munched them all warm. Pale, baked crumbs of… what? They are delicious. What kind of margarine and chocolate did you use? Still fantastic, and the cookie tin’s got this wonderful coffee aroma. 7. Just made these. However, I only used 1 tablespoon instant to 1 tablespoon water. Sooo…the second time, I used TJ dark chocolate covered espresso beans to replace half of the chocolate. Did you have any problems making shortbread cookies? I just don’t have the space for a stand mixer. But they were really easy and smelled amazing in the oven so it would be worth trying again! The cookies turned out just like Deb’s and they are the perfect combo of shortbread and chocolate. I follow it almost exactly except that I only use 1 C butter – I don’t add the additional two Tbsp of butter. I made the dough late at night and creamed the egg into the sugar!! I will be reporting back ;) Hello, long time lurker and baker, first time comment-maker. They taste very good still, but was disappointed overall. Have fun! I just found the egg/sugar step to be rather fiddly (that plus chilling=extra work, in my book) & I don’t think they taste all THAT amazing compared to other cookies I regularly make / for everything I’ve heard about them. Long-time listener, first-time caller here. 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