Salted Butter and Chocolate Chunk ShortbreadDo you believe in destiny? Here’s how mine goes: in my fridge I have some salted butter, and in my pantry I have bittersweet dark chocolate and demerara sugar. Suddenly, THIS COOKIE RECIPE jolts into my world. It rattles my windows and screams at me from all directions.

Indeed, I’m talking about Alison Roman’s “Salted Butter and Chocolate Chunk Shortbread,” which has been causing a cookie frenzy in the food blogosphere for many weeks now. I’m so glad I was in the right place at the right time. Destiny.

This cookie dough is quick/easy to assemble in the stand mixer, because you mix the butter in while it’s cold. And remember, it’s the salted stuff. I rolled my dough into two tubes and refrigerated them overnight. This way, I sliced the hard logs the next day, to bake these rough, fantastic beauties for 13:30 minutes.

Crispy edges, soft cookie, chocolate!

PREP TIME: quick dough assembly, refrigerate overnight, bake in 13:30 minutes
TASTE: crispy edges, soft cookie, chocolate

And now I can’t stop myself. Next time, I want to pull off another stunt that’s been haunting me. It’s the “Chocolate Pretzels with Sea Salt,” from the October 2017 issue of Food & Wine. Come back to my site next week, to see how ridiculous this is.