Get the recipe: nyti.ms/2Wvq2Os

1 cup plus 2 tablespoons/255 grams total salted butter (2¼ sticks), cold (room temperature if you're using a handheld mixer) ½ cup/100 grams granulated sugar ¼ cup/55 grams light brown sugar 1 teaspoon vanilla extract 2 ½ cups/325 grams all-purpose flour 6 ounces/170 grams semi-sweet or bittersweet dark chocolate, chopped 1 large egg, beaten Demerara sugar, for rolling Flaky sea salt, for sprinklin

When I first was teaching my daughter to make homemade pasta, told her to put a tiny bit of flour on her face or clothes. The flour is going to get on you, might as well put it there to start.

I love Alison Roman's style - her recipes are down-to-earth enough that even beginner cooks can relate, and her overall delivery, and her self-deprecating humour is a joy to watch. Plus her recipes always look so yummy. I love her videos!

4:53 “What a nightmare! who lives here?!” Same, girl, same. 😂

LOVED all your podcasts this week! Keep doing videos! Please!

You inspire me and I love this video! The fact that you are cooking in a small space, makes it so cozy. I will always choose a small, cozy space over large space. Cozy, warm, and inviting.

Okay, so I tried these out and I absolutely loved them. They're crispy, delicious and perfectly balanced! Yum yum yum.

The fact that she can make such amazing food in such a tiny kitchen gives me hope.

I love her so much and I just stumbled across this vid. I have to make these.

This is the second dish I have made from Ms. Roman and I am loving them. Her videos are fun and refreshing and her recipes are delicious and not too difficult for a home cook to make. Tomorrow for Sunday dinner I plan to make the chicken in the olive oil. I can't wait to try it. I'm definitely going to purchase her cookbook, and let me just say...the chocolate chip cookies are a hit at my house.

These are definitely going in my Christmas cookie box I give out for the holidays!

Guys, I just made this cookie. I kid you not when I say they are the best cookies I’ve ever made. I substituted half of the butter for shortening to stop them from spreading and it gave the cookies an amazing texture. A+

Love how real this is

I made these cookies today they are amazing thank you for the recipe . I crushed nuts then rolled the dough in the nuts and sugar delicious 👍🏼

I just love her video's. I have already tried her recipes and they are REALLY good :)

i don't usually like cookies but i feel like i would lovveee these

OMGGGGG SHE"S BACK!!!! her new cookbook is AMAZING yet it changes the way I think about cooking for people. Good food doesn't need to be fussy, fancy and challenging, in fact; it just you, your dishes and your people.

I made these cookies a while ago and they are absolutely delicious! I froze a roll of dough as well to save for emergencies. 🤤 I’ve made this with Lindt 70% and Ghirardelli 60% and both were delicious.

They honestly do look amazing.. gotta try these

So far I've tried 4 of your recipes and they were all successes and DELICIOUS... this one is next and my log of dough is sitting in my fridge as we speak :) can't wait to try them!!!

Truly a delicious cookie. The rolling of the cookie in the Demerara Sugar is that extra touch and the crunch it gives is outstanding. Will be my giveaway cookie this Christmas.

I made these and they are spectacular, folks! Give em a try. Salted butter is key, in my opinion.

You got me to subscribe Alison. Great videos. Look forward to trying out the recipes now.

Best cookie I’ve ever had ❤️ just made 1 batch and after one bite, I’ve decided to make 5 batches to share with almost everyone in my family. SO GOOD I COULD CRYYYY! If you haven’t made these, GO NOW!

Im so glad she takes her rings off this time around 😭💗

I’m normally a gooey chocolate chip cookie person, but this cookie is amazing! I made some for my family and friends, and they all loved them! Yum! Gotta make more :) Thank you!

I think you’re fabulous! Very “real” ... can’t wait to try these. I’m allergic to eggs...but will do a buttermilk wash and hopefully get same results!

Omg. I tried making these today and they are literally the best chocolate chip cookies I've made. Thanm you Alison Roman!

These are the BEST shortbread chocolate cookies in the WORLD!! Yes I said it!!! I made these and they are unimaginably delicious! I have made them several times after and they continue to be a total crowd pleaser.

You're hysterical, thankx for being real!

Absolutely Fantastic 👏🏻 This is a Super good cookie. Run, don’t walk, to make it. Alison, I love you!

These are the BEST cookies I’ve ever eaten 🙌 Highly recommend this for you/gifting

I love these cookies. These are my go to for all kinds of cookies tbh. I have not made cookies another way since.

I love how her cookie sheet looks like my cookie sheets.

Made these as gifts for christmas, they were a hit!

First cookie video I genuinely enjoyed !

These are very popular in Germany, called Teegebäck (tea bake) and are my favorite cookies ever. Sooo good with some milk and of course tea 😉 😍 (but in Germany its without salt on top) will definitely try!

Love the eastfork eggshell bowl!

Yum, thank you.

My husband made these cookies and they are Life!!!!!! Gave them to our building staff and you know.... we the favorites now.

We’re remodeling our house and have no oven through the holidays. I thought I would be ok but now I’m 🤔. These look amazing.

I made them and THEY.ARE.AMAZING!

Wow...it is a free video....and love it and this is on my bucket list to make. I actually thought the butter cubes were more cut in and not whipped...cut in like pie crust for flakiness...guess I was wrong. I like her style...reminds me of me. I am a messy cook...I wear a full apron as a result. Also love her nail and lipstick color...Thanks for sharing. Can't wait to make these. Also love that she shows you can bake anywhere...even in a small kitchen with a small stove.

I made these today. And I think they might be the only cookies I ever make for the rest of my life. I was dubious, but damn they're as good as you'd hope!

I want to hang out with her and eat all the cookies. She’s so down to earth!

I veganized this recipe with great success for my dairy free and or vegan peeps out there 😊 130 grams Miyoko’s Cultured Vegan Butter 130 grams vegetable shortening 100 grams cane sugar 55 grams light brown sugar 1 teaspoon vanilla extract 325 grams all-purpose flour 170 grams vegan semi-sweet or bittersweet dark chocolate, chopped For the eggless wash: mix together 2 tbsp soy milk* (it is best to use soy, as its protein content is most similar to egg) 1 tbsp maple syrup Demerara sugar, for rolling Flaky sea salt, for sprinkling Just follow along with her directions exactly the same as you would with regular butter and egg wash. Definitely start with vegan butter very cold as it has a lower melting point than butter. Also, vegan butters have more liquid content than diary butter so you really do need to use the shortening to get the right ratio. If you use all vegan butter it will come out more like a cracker.

I've made these so many times Lol memorized the recipe now

these are soooooooooo good omg

I made them and they were a big hit. I was a little worried because my dough didn't look exactly like hers but they were great. Plus they are forgiving. I could not fine demerara sugar anywhere so I used brown sugar and I used semi sweet chips not chopped chocolate and I straight up forgot the flakey salt and they were delicious. Can't wait to try them when I can get the right ingredients.

Alison, OMG, you are hilarious! Your commentary in the kitchen was so familiar to me. From the flour everywhere to a crowned fridge JUST when I need space for cookies or sourdough or a marinade! I am trying the recipe now but I am pretty sure I’m going to hate you for sharing an awesome cookie that I will have difficulty sharing. Thanks for the laughs and the recipe! All of my favorite tastes in one bite!

These are very good - I added 1/4 cup of chopped pecans which were lightly toasted beforehand. I didn’t roll them in the sugar but just baked them. After, I put sugar on top, hit them briefly with a torch, then sprinkled flake salt on top of the hot caramel.

Fantastic looking cookie, very charismatic chef.

I just made these... amazing.

I made your baked ziti for Christmas dinner so I’ll pretty much follow you anywhere now!

I finally made these cookies today. They are delicious! I didn’t have any chocolate to chop up so I use the morsels that I had. Will definitely be making these again.

I absolutely hate the NYT cooking website. It does not let you see the recipe unless you subscribe. If you do subscribe they barrage you with emails to no end. They suck. But this recipe looks amazing and I love Alison's videos.

I finally made these this past weekend but with a twist - I replaced the dark chocolate with chopped orange twirls (which are the candy bar to have atm in the UK) and I can tell you they are worth all the superlatives 🥰

THESE ARE SOOOOO GOOD!!!!

That is the fridge in every chef/home cook’s house. It’s not pretty but we’ll never go hungry!

I'm commenting again, but I made these cookies for a friend and they said, I did not like the cookies....I LOVED them! These cookies are the best thing I've eaten in a while...they really are that good.😄

Thanks 🙏🏾

ok so, these are also theoretically everything i want in a cookie, and i tried this recipe, but made the following mistakes: - i used 85% dark chocolate, this ended up a bit too intense - i baked the dough after it sat in the fridge overnight, so i think it took longer than the recommended time to cook. ended up dialing the heat up a bit, and ended up overcooking them a bit. otherwise, i think the texture was at the right level - i added chopped macadamia nuts, which burnt a bit, and after tasting these cookies i don't think these need that extra textural crunch because they are already crunchy and crispy in the end, they ended up still yummy, but some had a bit of a burnt taste. those very ones were probably a bit too crunchy, less airy. i'm going to make another batch, but this time - i'm going to use milder dark chocolate, closer to a 40%, and use a bit less - going to cut out the nuts - going to add a bit of salt in the cookie dough mixture - going to cook the dough at the stated temperature with dough a bit closer to room temp

Making these again for Xmas this year. ❤

i can’t wait to make these!

omg these cookies are soooooooo good

NY Times is great, love their podcast too

I believe that people who bake a lot. Should have 2 fridges. I know because my fridge is always full its so irritating

These are delicious. Mine spread even though I put them in the oven straight from the fridge. Followed the recipe exactly. Maybe next time I'll try 375 degrees.

alrightie GIRLIE!! I made these cookies. I had such a stomach ache last night because I over indulged! OMG they are so fricken delicious! I have one brick in the freezer and I may indulge again this weekend..Hahahaha. Thanks !! I'm COOKIE DRUNK in DANVILLE, CA

fabtastic teaching. love your videos. jmo

Best cookies ever 😍

someone brought these to a party and they really are great

Thank you Monica & Dax for introducing you to me!! Cookie dough currently in my messy refrigerator.

Thanks for adding the cooking temperature...kinda important.

If this is your first time baking these, I recommend chopping the chocolate into smaller pieces to make the cutting process easier! 😉 Delicious cookies! Thanks for sharing the recipe!

look so yummy 😋 🍪 👍🏻

Every time Alison, “Don’t look in here!” Cameramen moves towards fridge hehe 😂😂

BEST cookie I ever had

couldn't put Humpty together again. Alison did what all the king's horses, and all the king's men couldn't do. Chapeau!

Absolutely an AMAZING cookie. I’m sorry I’ve waited so long to make them. I have not tried any recipe of her’s that wasn’t great. Highly suggest the Little Eggplant Parm… also sooo delicious.

“I’m in a competition with myself and I won” the best description of quarantine/self isolation/Rona life for weeks going into months

1 cup plus 2 tablespoons/255 grams total salted butter (2¼ sticks), cold (room temperature if you're using a handheld mixer), cut into ½-inch pieces (see note) ½ cup/100 grams granulated sugar ¼ cup/55 grams light brown sugar 1 teaspoon vanilla extract 2 ½ cups/325 grams all-purpose flour 6 ounces/170 grams semi-sweet or bittersweet dark chocolate, chopped (not too fine; you want chunks, not little shards) 1 large egg, beaten Demerara sugar, for rolling Flaky sea salt, for sprinkling PREPARATION Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars and vanilla on medium-high till it’s super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). 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 just 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 will help you smooth it out, but don’t worry about getting it totally perfect. (Don't be afraid to make them compact. Shortbread is supposed to be dense. That's part of why it's so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. 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 demerara sugar (this is for those really delicious, crisp edges). 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. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.

i dont even like shortbread cookies but imma watch this because my girl Alison is in it. You go sis

When she creamed the butter and sugar, I could smell that

Hi. Can you please tell me if you recommend semisweet or bittersweet chocolate; which tastes better? Also, what brand of chocolate do you like to use? Thanks very much!

has she won any awards for this? this cookie seems pretty iconic lol

She stopped to vacuum.

She is Soooo pleasant to watch!

After 15 minutes they still weren't crisp. They spread, even though I chilled the log for over 2 hours. We'll see if the second log produces a better quality cookie. That said, your Chickpea Stew is awesome!!! ETA: 5 days later I baked the second log for 16 minutes. Much better. They didn't spread and they were actually crisp when cooled. My husband loves them.

these are a huge hit. Budget Xmas gift: find some cute holiday tins, make a ton of this dough and freeze, bake when you are ready to gift it to someone for a homemade gift!

Cookies look amazing, definitely plan on making them! The filming is so chaotic though, hard to focus on the recipe 🙈

Saw the video in December. Have made five batches since then. I simply *have* to have them around at all times.

Great recipe! Can’t wait to try this but does anyone have a clue about what temperature one should set the oven to?

🍫🍪🥛 I like this version.

Can you post your go-to brands for this recipe?

These are basically Dorie Greenspan's cookies. The ones that smitten kitchen has posted on their blog, with recognition. I've been making this recipe- Chocolate sables aka World Peace Cookies- for years. Its a wonderful master dough

Chocolate and shortbread: perfect combo

I can totally relate with the flour bath situation 🤣 I can't seem to use flour and not have it all over myself🥴

I also cannot contain flour as well, I touch the cambro and there’s a swipe of white left somewhere.