cle to denver

These are delightful! I need to make them for a large party (by the way, I have made them before and they are to die for!) 5) I thought it would be messy and tough to cut the log after coating it in sugar…..so I actually did that part after cutting the log into rounds. You completely rock. I’m still working on my finesse in the kitchen when it comes to making things look pretty and perfectly consistent like yours but the flavour was amazing even though I changed it up a little by using fresh espresso and not instant. Next time I’ll try them with the “good” dark chocolate chips just for easing the mess factor. They still taste good though. I parceled out the rest to friends; everyone has raved about these little morsels. Otherwise they were very delish. Unfortunately I forgot to salt the cookies…so missing a crucial element…but I love the shortbread flavor with the chocolate chunks. Tl;dr: you likely need more than 5 minutes to cream cold butter and sugar together, but rely on what you see in the bowl and not just the timeframe in the recipe (h/t Bravetart). 1. The cookies tend to spread more, too. I find it way too salty in general, but it’s perfect for these cookies. Do you think there is a way to make these without an electric mixer? but I did throw in a hand full each of chocolate and toffee and its a very yummy combo. (120 *2.25 = 270 grams (not 295- which is 25 grams more). I’ll bake the second log tomorrow. I routinely make cookies similar to this – cookies shaped into logs, rolled in something, then sliced and baked – and I never use an egg wash. Lime pistachio thin cookies get rolled in chopped pistachios when the dough comes out of the bowl; logs of refrigerated sablé dough get rolled in coarse sugar as is. I used European butter and measured by weight. My dough was nice and firm after an hour in the fridge so I used it from there! Just asking, would be different IF I didn’t keep the dough into ziplock for 2 hrs? i tried these yesterday/today, and my dough was crumbly/dry not crumbly/glossy like the picture before I rolled it. I made them today and got super nervous reading the comments section that my dough wouldn’t come together. I have just put the dough in the fridge, I didn’t have any bags but used cling film and it worked perfectly. Adding liquid could make a too wet dough that will spread. i made these cookies just now and they are great! At first they scared people away because they look like chocolate chip but are not as sweet, but my friends have come to love them as much as I do! These drinks are made with espresso. But if I didn’t, I wouldn’t h… .. It smells soooo delicious from start to finish. …and will give me another excuse to make these for a third time. I don’t want to stop here but I’m getting close to just copying and pasting the table of contents. I lowered the total sugar amount by about 15 grams and increased the flour by about 10 grams. It’s a free newsletter service I signed up for in 2006 and it’s, frankly, tacky. Thanks so much. I liked the crispy edges the sugar gave, but I was just overwhelmed with the sweetness. I also dipped the sides of a few in melted chocolate for those that like chocolate to stand out more than coffee. The first two times the dough was super crumbly and while they tasted good, the outcome did not really resemble cookies. hi! they’re good…but i want them to be better!!!! Now I get to say what you said, “Why have I never thought of this before?”. Thank you. Chocolate Chip Shortbread Cookies are all the goodness of melt-in-your-mouth shortbread combined with a little bit of chocolate. ;). These cookies are Amazing …. Also, trust the 20 min/very pale comment in the original recipe. Just a tip in case you feel intimidated to bake them otherwise! These came out very good.. you’ll want to double the recipe. The shortbread looks so yummy, love it with chocolate chips :D. Okay, these are delicious!!!! Powdered sugar doesn’t work the same way that granulated does in recipes; it’s usually ground with a little cornstarch. These cookies are delicious! Can’t wait to dig in. Which lead me to another thought. In our absence, we leave you with a Week of Cookies–this is recipe one of four. They turned out great. Just have to add I love this thread! We buy salted butter for our toast! 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. I couldn’t get the sugar to evenly coat the log so I rolled the edge of each slice in the sugar again to get good coverage. Colorado baking @ 5000 ft. I’m definitely never making tollhouse cookies again! How much? Personally I would have preferred Illy espresso because I’m an addict, but I couldn’t get any in time. but not this one!! Mmmm. I just baked 3 dozen cookies for a cookie exchange at work, but I would have LOVED to make these instead!! 1 tablespoon (about 4 grams) instant espresso powder One of my favorite recipes. I made these rolling the logs in sparkling sugar. I opted to use the NYT version — the only difference seems to be that it uses a little more flour (325g vs 295g). Well, definitely….ummmm…..ok, just make them and call it never going back to regular chocolate chip cookies ever again….. You described them perfectly, Judi! – Don’t forget the sea salt on top! Not sweet at all. DO THIS — and maybe cook them for 15 minutes instead of 12. “We put them on a high shelf so we’d forget they existed” Wrap and form the dough, smoothing with your hands, any cracks can be dealt with when you slice it, by just pushing it together. These are GOOD. The butter also sat out until it reached room temp (70F down here today) and I used a stand mixer to beat it until it was almost the texture of buttercream. Also, used Scharffen Berger baking chunks and left them whole. PS my husband and I just had salad – kinda afraid of the food (smorgasbord ????!!!) I ended up nuking the dough in the microwave for 45 seconds to get the butter to melt a little so that I could – sort of – mold the dough into logs. I’ve made these multiple times as thank-yous (bribes? Would substituting the bloomed instant espresso powder for fresh, real espresso, change anything? Did you make them as written in the recipe? These are delicious cookies. There will be cookies. Add the melted butter and sugars into a … Because of the issues with the first log spreading and being undercooked, I cut log #2 a bit thinner and chilled the tray for 15 mins before baking them off for 17 mins. The NYTimes version has an interesting note: https://cooking.nytimes.com/recipes/1019152-salted-chocolate-chunk-shortbread-cookies. Awesome cookies. If you saw me on book tour asked me what cookbooks I was into this year, I guarantee it came out of my mouth first. Can’t wait to try this again, but the right way. Hi there. My logs are in the freezer right now and I haven’t decided if I’m going to bother with the brushing/ rolling yet. How is this different from the regular chocolate chip cookie? So not as interesting as a chocolate chip cookie. I froze them initially, but they were too hard to slice from frozen. That was enough to make the dough form up into a log, and stay formed throughout refrigeration. – I forgot the “& 2 tbsp” of butter and it didn’t seem to make a difference Keeping in mind that people said they spread a lot, I cooked the first log 6 at to a sheet – I had no issue with spreading. Notes: Earl Grey Shortbread: 3.75 out of 5 Sprinkles. 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