Cookie Crunch

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So I’ve invented something new. I’ve been wanting to bake something for like the last week and just haven’t had the time. Things like starting back at work, the holidays, and other people baking me treats has prevented me from doing any baking of my own! Last night I finally decided to just do it. I had a lot of butter on hand so naturally I went for the recipe that required a pound of it. These babies.

Shortbread cookies

Don’t they just make your mouth water? {this is not my photo}

I started mixing the butter and sugar together. Then went to add the rest of the ingredients and realized I was short about 2 ½ cups of flour. The recipe called for 3 ½ cups and I scrounged up about a cup, maybe a cup and ¼. I whined to my hubby for a minute and then decided, “heck, I’ve made it this far, I might as well see what happens” and so I present you with these… or this. It’s pretty much just one thing at this point.


Pretty sure it ruined the one baking sheet we have!

I was dying laughing when I showed Colin. Because I knew they would turn out bad, but I didn’t think they would be this bad. I mean you can see straight through them! They were so buttery we put them on a paper towel-lined plate to soak up the extra. We gave them a try and you know what? They were actually pretty dang good. Since the dough was straight up butter and sugar, it kind of caramelized and made them really crunchy. We ate them so fast we didn’t even add the chocolate.


I imagine they would be extra good if you broke them all up, drizzled on some chocolate and ate them like a snack mix. Yum! I’m not going so far as to call these a fail, because they just looked weird but they tasted good and that’s my style.

Here’s the actual recipe. If you want to try it out like this baking pro, omit 2 1/2 cups of flour.


3 sticks unsalted butter, at room temperature
1 cup sugar
1 tsp pure vanilla extract
3½ cups all-purpose flour
¼ tsp salt
6 oz semisweet chocolate, finely chopped


  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Mix butter and sugar together until combined.
  3. Mix in the vanilla, flour and salt. Turn the mixer on low and stir until mixture is no longer a powder but starts to come together like a dough.
  4. On a floured surface, shape dough into a long log that is about 2″ in diameter. Wrap with plastic wrap and chill for 25 minutes.
  5. Remove plastic wrap and cut slices about ½” thick. 
  6. Place the cookies on parchment lined baking sheet and bake for 17 to 20 minutes, checking often toward the end. You do not want these cookies to brown. Remove from oven when the bottoms just start to brown.
  7. When the cookies are cool, place 3 oz of the chocolate into a bowl and microwave for 30 seconds. Stir and continue to heat in 30-second increments until chocolate is melted. Stir in the remaining chocolate and continue to stir until chocolate is fully melted. 
  8. Cool chocolate to room temperature and then dip each cookie into chocolate halfway, and allow to cool and the chocolate to harden before serving.

I added my own emphasis to the part of the recipe that mentions not to brown these cookies (oops!) and no, I did not go through the trouble of chilling the dough (ain’t nobody got time for that!). Colin thinks they should be called Cookie Lace. I was thinking of going with the snack mix idea and calling them Holy Cookie Crunch (you know, because the cookies had a lot of holes in them).  What would you call them?

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