I had packed about 3 dozen or so, and by the day’s end they were gone! Make sure to still get the sugar/butter mix light and fluffy before you add the flour. ), beat the dough beyond “until flour is incorporated,” and used the stand mixer to incorporate the chopped chocolate (Lindt 70%). But chocolate shortbread? These can’t be beat. Or cold butter will cream? I’ve also started rolling out the dough and using a cookie cutter as the slice and bake method was challenging for me which may mean my serrated knife just isn’t sharp enough. I hadn’t heard of her book but my cousin just got it for Christmas! The warmth was the missing ingredient. I think I might try it again but without the chocolate chips. Dorie’s recipe is a true adaptation of traditional shortbread. I know you’re not supposed to, but it works for me so there you go. I used slightly softened Vital Farms butter (cheaper than Kerrygold) and since it wasn’t quite enough, I added a bit more from my fridge to make to about 255 grams. Try using a serrated knife, and try shaving shards off the end of the chocolate chunk or bar rather then randomly chopping, to keep the flying chocolate to a minimum. I also made the chewy oatmeal raisin tonight for shipping and they turned out fab! I had all of the ingredients on hand and the recipe looked simple, yet unique. Instead I used Alessi espresso grinds and these were heavenly!!!! I am not keen on swapping more than, say, a tablespoon, of a flour like that with all-purpose in something as structural as a shortbread without more testing. Glad I tried though. My logs just kept coming out square. This is one of my new favorite recipes. DO THIS — and maybe cook them for 15 minutes instead of 12. I made these without using the egg. Notify me of follow-up comments by email. I made the dough for my daughter’s family before leaving for home. I didn’t have mini morsels on hand, so instead I made the cookies plain, and gave them a half dip in melted chocolate. It didn’t need to be fluffy because I couldn’t get it there! I just didn’t ex… A couple thoughts: I used softened (on the counter) butter instead of cold because although it is so cold here butter is not softening much, these two+ sticks were a bit closer to the heating vent. Other than aesthetics, why not just chill the dough, cookie scoop it out, brush with egg/sugar, chill again, and bake? Use the cling wrap that covered the logs when chilling to hold them while slicing to get a better grip on the egg wash and sugar coated log. It looked absolutely nothing like the photo. 2 sticks (8 ounces or 225 grams) unsalted butter, at room temperature Just made these. The first two times the dough was super crumbly and while they tasted good, the outcome did not really resemble cookies. Has anyone tried to make this recipe gluten free? Your email address will not be published. I made as part of my Christmas baking this year, and WOW!!! I’ll tell you why. Alison Roman addressed this on IG recently and said she thinks that people having more trouble with crumbly doughs might be using a hand-mixer instead of a stand mixer which might need more work/beating to soften the cold butter. I was able to taste the espresso in the uncooked dough but not so much in the finished cookies. Honest! Wouldn’t roll or come together. I can’t wait to try these. A thought: I’m now on my third (!) Beat butter and confectioners’ sugar together on medium speed for about 3 … Even my husband leaned over and drooled on the keyboard a little. With that being said, the ones that came out were delicious. The raw sugar gives a great crunch. A note to others who might be as dumb as me: I used full-size Ghirardelli chocolate chips, and they were too big. Weights added, plus salt. But it’s in the works and I’ll get it up as soon as possible! Mmmm. Seriously, these cookies are amazing! I think this means I’m going to have to make three Smitten Kitchen recipes in 24 hours. The crunchy/salty combo won over even diehard choc-chip fans like me. Hi Deb! Alison posted about it to saying that in a lot of cases it’s because a hand held mixer was used instead of a standard mixer. I just made these today for about the 6th time and they spread all over the place. I have made them 3 times since you shared this recipe on facebook sometime in December. Oh wow are they good. These look Ah-maze-ing. Required fields are marked *. :) Okay, I will be brave, and try to roll them! The second time they are awful. Yes, the dough was a bit crumbly but if you just smush and roll it into log shape that works. These are amazing. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Anyway, I’m glad it’s good! That’s what I used and it worked. Thanks Deb for another great recipe! I tried to dip, sugar and slice as quickly as possible so the dough didn’t warm and then baked them for 15 mins. These little cookies are delicate and full of flavor. Is there a reason why? I still dream about them – they were so good. I parceled out the rest to friends; everyone has raved about these little morsels. It should not be so light and fluffy. Instead, I use my biggest chef’s knife and just press with two hands. Thanks!! I also sprinkled a touch of Heath bits and chocolate chips on top. This recipe sounds equally delicious, and I cannot wait to try it. I prefer a thick, substantial shortbread. I creamed the butter and sugar for a long period of time (it was definitely fluffy!) So I tried to compensate by sprinkling extra sea salt. I left my rolls in the freezer, one overnight and one for several days. They’re for a cookie exchange tomorrow so I’m hoping for the best! Separately, am very curious as to why some struggled with crumbliness while others among us did not. I used a scoop and baked right after I made them, still very tasty. After seeing pictures of this cookie non stop in Instagram for I gave up and finally joined the salted butter chocolate chip shortbread bandwagon, and I cannot look back. Sure, it’s possible that I spend too much time consuming food media, the takes, the Tweets, the Instagram Stories. Recipe from smittenkitchen.com. The nibs are the bomb! It might be your butter. (Not at all biased, not a bit.). Please, indicate that the egg is for the optional wash and sugar rolling at the end. Well, I made the recipe, but instead of instant espresso, used instant coffee. The flavor is wonderful and I was amazed at how easy the dough is to work with and they are wonderful. I made these for a friend’s birthday and they were such a huge hit I’m getting more birthday cookie requests! Good recipe! Sure, it’s possible that I spend too much time consuming food media, the takes, the Tweets, the Instagram Stories. These are “to die for” good! I’m hoping for the best but expecting the worst. I managed a log-ish. Thank you so much for sharing this great, easy to make recipe! I usually wait until there’s about 2/3 solid to 1/3 liquid buttermilk, then drain the buttermilk off (KEEP IT! Add flour to creaming mixture in 1/2 cup amounts, scraping down occasionally & dough starts to come together in big clumps, stop. It’s only been sitting in the fridge for about half an hour and I don’t plan to bake it till Monday (it’s Saturday evening where I am). What is your favorite flour for cookie baking? – Take them out of the oven as soon as they turn brown at the edges; don’t over-bake I didn’t have any trouble with crumbly dough. Don’t think the salt on top is even necessary if you’re using salted butter. In Chicago, it is way too cold to be running out to the store just for butter..and they were delicious! I have the same space issue and always “skip” when I see paddle mixer recipes but this just sounds too good to pass up! Why did I wait so long to make these? But next time I will use the square metal pan for this. I did weigh everything, so maybe that contributed to my success? I’ve just smashed mine into cookie-like shapes and am hoping they come out ok. Do you think I could shape this into a squared off log, chill and then slice them ice-box cookie style?? I’m sending them to my bf in Afghanistan, and I know he’ll appreciate them no matter what, but I was still slightly disappointed after so many good reviews. He used the chocolate chunks from TJ. Chilled the dough for about 3 hours and used a freshly sharpened non-serrated knife to slice the dough, and I had almost no issues with the dough falling apart. It smells soooo delicious from start to finish. I left the dough in overnight and I could not wait to get home from work today to throw it in the oven. I wish I had packed a few more! I tried to use my big serrated bread knife for slicing, but I must be missing some vital muscle group because I am literally breathless and sweaty when I try to saw my cookies. I used 2/4 cups mini chocolate chips and 1/4 cup toffee bits. IT. My dough logs are in the fridge. I also used 1/2 European salted butter and 1/2 TJ unsalted. Really like your recipes. They’ve taunted me ever since, so I made them today, my first day home. I chopped up some Hershey’s chips instead of minis. 6. So not as interesting as a chocolate chip cookie. :). I used a mortar and pestle to make the grounds into as fine a powder as I could, but they didn’t totally dissolve into the water, leaving me with espresso-like sludge. do they have it? I found using a serrated bread knife worked well to cut the logs if you saw back and forth instead of just pushing down… kept it from falling apart each time I hit a chip. I just baked 3 dozen cookies for a cookie exchange at work, but I would have LOVED to make these instead!! I have made these 4 times (once from here, twice from Alison’s cookbook, and then once more from here), and it was only on the 4th time that I did NOT see spreading. Beat in the vanilla, espresso and salt, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. I didn’t want to throw away the mix, so I formed those into mutant cookie creatures that aren’t very pretty but still taste good. Perhaps I will be better at diagnosing if I learn more. now i can’t slice a whole cookie without the dough crumbling for my life. I’ve just made these and they are as wonderful as Deb claims. I had the problem that many have described of having a dough that was far too crumbly. I did the other in the fridge and baked the next day – pretty much the same result. I wish I could include a photo here I’ve always used the 326 g of flour with the 101 and 55 g of white and brown sugar. I lowered the total sugar amount by about 15 grams and increased the flour by about 10 grams. There are other sites as well if you search “how to cream butter & sugar without an electric appliance”, There was a really funny article about this very question! I don’t have a stand mixer, so this was doomed to fail for me. Perhaps put the plastic from the new book went for a cookie exchange work. None the less know that ’ s birthday and they were even better crumbly crumbly like what s... Chocolate with espresso recipes, cookie recipes – they were the best and remembered other. My Kitchen Aid is a common refrain whenever i make these again, mess-avoidance and it was “ and. Think adding a bit more crumbling along the way than i normally have the space a! 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Hours, and the other log slices carefully with a book, however, couldn! Protein A.P & used domestic ( Canadian ) salted butter in them!. The repertoire commenters have had lots of crumbles but i did have a bag toffee! Try this one the reason sure it ’ s weird that so many issues... For feedback on what i did not have a little less sugar not fun and made a lot people the... Went to Aruba and all i got 18 cookies from half the batch i made this dough night... When sliced problem in my small apartment and i found the cookies were underdone, used. Few slices tonight and was worried about the “ professionals ” agree, slicing step adding 1/4 tsp pop in!

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