Caramel Crunch–Chocolate Chunklet Cookies From Dorie Greenspan Recipe on Food52 (2024)

These were great but I made a couple of changes- I didn’t knead the dough, shape into logs (too much trouble for a non-professional baker), or add nuts. Instead I used my cookie scoop so they were all equally sized, scooped them into muffin tins, and pressed them down with the back of the scoop. Et voila! Perfect chocolate chunk shortbread cookies with caramelized bottoms and sides. I think this is a great base recipe that could be easily changed to suit different flavor profiles!

Taste great but—the middle of my cookies did not rise at all; the bottoms remained flat. I ended up with “cups” which might have been great if I wanted to fill them, but I wanted my cookies to look like the photo. Any ideas????

These cookies look beautiful and will be decent with a cup of coffee or milk. The article made the recipe sound amazing, though, and I think they are just OK, caramel flavor absent. It is nice knowing that I could manage to make a passable cookie without leavening, though.

These were so delicious and quite easy to make. Loved using a muffin pan. Will be making these again and again

Everyone loved these. I doubled the chocolate. Skipped the nuts (didn’t have on hand) but will try them with nuts at some point. Made in both metal and silicone muffin pans—silicone ones less browned in same amount of time but still tasty. Made them about 1/2 the thickness the second time—easier to eat and made more cookies! Didn’t find them chewy at all but rather a good shortbread consistency. Didn’t bother to roll into a log. Let the dough rest in the fridge then divided dough by weight and pressed into prepared muffin pans (used baking spray then sprinkled with raw sugar). I think I’ll make the dough without the chocolate next time, chill, then divide and press into pans then add the chips so they are more evenly distributed (press them into the dough).

I don't know where I went wrong but I found these very greasy. All the butter baked out. I have a second log in the freezer and am going to try again tonight.

Per instructions, I put the "logs" in fridge. Four hours later, tried to slice through and they crumbled. Perhaps mention 15- 20 min softening time when taking out of fridge? These are not chewy at all. I think more chocolate would be good too. Didn't use nuts. This recipe is not a keeper for me.

Step 9 should be step 1.

I tried a variation on this without chocolate- subbed brown sugar for white, doubled the nuts (I used pecans), skipped the vanilla and added lemon zest and nutmeg. All in all a success; on the sweet side (good with coffee, but I think I'd cut the conf. sugar if I did it again), and a bit of chew that I attribute to the moisture in the brown sugar. If I do it again, I think I'll go for white sugar and maybe brown butter.

Made it was rye flower and still it was amazing!

Made these even more genius by using a buttered non stick mandolin after making a batch with the muffin tins Great reviews

I think I've been nominated president of a new fan club. I made these for my gym workers and by the time my workout was finished they were lined up, telling me that these were THE BEST shortbread cookies, disguised as chocolate chips cookies! I followed the recipe exactly as written (except for using salted butter) and I chopped up most of a Lindt Excellence Touch of Sea Salt chocolate bar. (I did weigh the ingredients.) The instructions were crystal clear and I'm very excited about the prospect of doubling the recipe next time so that I can put some of these magical cookie logs in the freezer. Thank you for sharing this recipe; it's definitely going to be a star in my cookie arsenal.

Something has to be missing from the recipe ingredients. These come out as hard shortbread cookies. They are nothing like described nor pictured. Food52 please fact check this recipe! Something is off.

Excellent shortbread choc chips. I used double the chocolate & lots of walnuts. To me much better than regular chocolate chip cookies, but I didn’t get the caramel much.

These were pretty good, if not game changing. I was expecting yet another revision of the Toll House recipe but they really don't come off that way. The small amount of chocolate comes across as more an add in than as central to the dish, And I'm none too sure they wouldn't be better without it (remember the Toll House recipe was a popular sugar cookie before someone started adding broken chocolate)- the caramelized sugar is really the star of this cookie- I may try it with more nuts in place of the chocolate. The texture is pretty much as advertised- short bread like and a bit crisp on the bottom. They released from the pan with no problem (I used PAM); I think the main effect of baking them this way is that they can survive the long bake time without burning on top, but small differences in thickness did have a large effect on the final color. I tried one as a lump of dough rather than a slice; it didn't spread nearly as much as I expected, and came out still a bit lumpish- it was quite good, though. The recipe is worth a try-- I now have a muffin pan to wash, but nothing actually stuck to it, so not too bad..

Food52 editors, there's a typo in step 6: "slightly soft in the Makes about 38 cookies center"