Dark Chocolate Chip Shortbread Cookies Sprinkled with Sea Salt

Dark Chocolate Chip Shortbread Cookies Sprinkled with Sea Salt

From the kitchen of: Heidi Kern, Roseville


1 cup confectioner’s sugar

1 Tablespoon vanilla or bourbon

1 1/3 cups butter (room temp)

2 eggs

3 cups fl our

1 teaspoon salt

1 (20 oz.) bag of dark chocolate chips

Coarse sea salt



Set butter out at room temperature for several hours or overnight.

Add vanilla or bourbon to sugar. Cream in the butter. Add eggs.

In separate bowl, combine fl our and salt. Slowly add fl our mixture to sugar mixture. Fold in dark chocolate chips.

Using two spoons drop approximately a rounded teaspoon of dough on the parchment paper. Flatten slightly. Sprinkle with sea salt.

Preheat oven 325° F. Line cookie sheets with parchment paper. Bake 20 minutes, turning the pan halfway through. Cookies are done when edges turn golden or slightly brown. Let cookies cool on pan. 

Yields: 5 dozen cookies

Note: Although the cookies may not be cool, they are safe to remove from the pan when the butter has been absorbed, approximately 10 minutes.


Click here to download printable PDF, or click on graphic below for a JPG. 



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