Posting this one here as well, even though it's from her latest book, Sweet Enough.
Crunchy cholate shortbread. I followed the recipe as written, just skipped the sprinkle of flaky salt on top because that's not my thing. I used (light brown) coconut palm sugar which added a subtle caramelized flavor. The chocolate was macondo 60% from Luker, and the nuts hazelnuts.
These cookies are absolutely terrific: great texture (buttery, slightly sandy), interesting flavor (with the touch of salt, the chocolate chunks, the nuts, the crunchy outside demerara sugar layer). I am usually not a cookie person, especially not American cookies which I almost always find unbearably sweet. But I really enjoyed these, and found myself craving them with a shot of espresso. My family gave them their seal of approval as well. 😄
