58 | OCTOBER 31 • 2024 J
N

T

hese refrigerator roll cookies are a breeze to make 
and irresistibly delicious. The rich, dense shortbread 
serves as the perfect base for any mix-ins you can 
dream up. Whether you get creative with your favorite 
flavors or follow this classic recipe for crispy chocolate chip 
cookies, you’ll love the result.
The best part? They’re always ready to go — just grab, 
slice, bake and enjoy! My family loves having these on hand 
for a quick, freshly baked treat anytime.

CHOCOLATE CHUNK SEA 
SALT SHORTBREAD
Ingredients

2 sticks of salted butter

½ cup sugar

¼ cup light brown sugar

1 tsp. vanilla extract

2½ cups all-purpose flour 

6 ounces semi-sweet or bittersweet 

dark chocolate, chopped (not too 

fine; you want chunks, not little 

shards)

1 large egg, beaten for finishing

Demerara or course sugar, for rolling

Flaky sea salt, for sprinkling 

(optional)

BAKER’S TIP: Let your 

imagination guide you. Add different 

flavorings or add-in for a different 

cookie each time you make these!

Directions
Line two rimmed baking 
sheets with parchment paper. 
Using a stand mixer fitted with 
the paddle attachment or an 
electric hand mixer, beat butter, 
both sugars and vanilla on 
medium-high until light and 
fluffy. 
Using a spatula, scrape down 
the sides of the bowl and, 
with the mixer on low, slowly 
add the flour, followed by the 
chocolate chunks, and mix 
to blend. If necessary, knead 
the dough with your hands to 
make sure the flour is totally 
incorporated. At this point, 
the dough should be smooth 

and feel like Play-Doh with no 
pockets of flour.
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, form the dough 
into a log shape; rolling it on 
the counter or in parchment 
paper will help you smooth it 
out. Shortbread is supposed 
to be dense. Each half should 
form a 6-inch log, 2 to 2¼ 
inches in diameter. Chill until 
totally firm, about 2 hours.
Heat the oven to 350 
degrees. Brush the outside of 
the logs with the beaten egg 
and roll them in the course 
sugar.
Using a serrated knife, 
carefully slice each log into 
½-inch-thick rounds (if you hit 
a chocolate chunk, slowly saw 
back and forth through the 
chocolate). If the cookies break 
or fall apart, just press them 
back together — the dough is 
very forgiving. Place them on 
the prepared baking sheets 
about 1 inch apart (they won’t 
spread much). Sprinkle with 
flaky salt (optional). Bake until 
the edges are just beginning 
to brown, 12 to 15 minutes. Let 
cool slightly before eating them 
all.
Keep these in your fridge and 
cut and bake as needed! 

ARTS&LIFE
WEEKLY RECIPES

Chocolate 
Chunk Sea Salt 
 
Shortbread

Pam Turkin
Contributing 
Writer

