I also used 1/2 European salted butter and 1/2 TJ unsalted. I only cooked one of the logs, so I’ll be curious to see if the second log comes out differently. The only times the dough crumbled were when I hit a chocolate chunk and I was able to piece it back together. i found it to be slightly too sweet, so I’ll use a little less sugar next time. I should not I also froze the cut cookies for about 10 minute before baking – that might help with anyone experiencing some spread. So I used a trick up Mark Bittman’s shortbread sleeve and added an egg yolk and swapped out 1/2 cup of flour for cornstarch. Perfection! An o.k. Sign in and save recipe to your profile. For reasons we do not understand (or maybe want to), our store sells this for less than it sells American butter in sticks, thus we use it always. And they look more like Deb’s photos too. It looked like a model of a landslide. I used regular store-brand butter and a hand-mixer when creaming with the sugars. The turbinado sugar rim gives these cookies character and I am appreciative for another winning recipe! 2) I am ho hum about chocolate chip cookies. This is a shortbread cookie so google shortbread and read what they say about it. First of all, you need to make sure you’re using enough flour – Alison uses the scoop/sweep method and her cup weighs 140-145 g, not traditional 125 g. Also, spreading is probably due to overcreaming the butter, so try it again, don’t cream as hard, and make sure the dough BARELY comes together – should look more broken and short-bready than cookie dough, really. I had the same issue with spreading. I keep exactly nothing ironed, not that this should surprise anyone. (Note: My daughter just brought me one of the 2nd log cookies ~ We now understand why these cookies must be placed on a very high self!!! Sharing these with my fellow grad student friends… because grad students need and love coffee and chocolate. The Monday morning one or the one that goes out when there’s a new post? I just formed into a 1.5in square log and wrapped it in plastic wrap, then once they were cold I sliced them in 1/4” slices, it worked great! Does anyone have a suggestion for this? Notes: I used kerrygold butter and creamed it with the sugar using a hand mixer. It does smell divine, though. I now want to make it for the teachers in my son’s kindy, and in the hope of getting more evenly sliced cookies with less breakage, I was thinking of adding the chocolate chunks after slicing the cookies. Just have to add I love this thread! Deb I live in Chimay, it’s funny to see you use a butter that comes from Belgium and especially from my hometown! You can sign up here: https://smittenkitchen.com/subscribe/. I might just experiment, they look so good…. Do you think longer chilling is in order, or would slicing them too thin result in the flattening? I think adding a pinch of salt in the dough (in addition to the tops) would bring more complexity. But next time I will use the square metal pan for this. Anyway, hope these comments helps someone! Btw, ed you at your JCCSF talk. They crumbled a bit when I was cutting them but most were salvageable. Definitely an adult cookie. Food And Drink. I say go for it. They were in the fridge overnight and then I cut them this morning. My family always complains when I stray from the stand-by chocolate chip cookies that we love, but these were a huge hit. I understand chocolate chips and baking chocolate, but I’m so unsure when it comes to chocolate to cut into chunks like this. Thanks for the recipe. I’m also too lazy to make the logs. I made a private note in my NYT cooking app that I had saved Deb’s version for the weights. Made the these today…really pretty but felt like something was missing. What do you think about rolling the dough into a log and cutting the cookies from there? 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