Alison Roman’s Cookies Recipe: A Journey of Flavor and Texture


Known for her unique take on classic flavors and ingenious use of ingredients, Alison Roman has become a culinary sensation, and her cookies are no exception. These delectable treats offer the perfect balance of chewiness, richness, and a hint of salt that keeps you coming back for more.

So, let’s dive into the delightful world of Alison Roman’s cookies and uncover the secrets behind their addictive allure.

The All-Star Ingredients

Alison Roman’s cookies are a masterpiece of simplicity and ingenuity, crafted from a harmonious blend of basic pantry staples and gourmet additions. The key players in this delightful recipe are:

  1. Brown Sugar and Granulated Sugar: The combination of both sugars creates a perfect balance of sweetness and chewiness in the cookies.
  2. Cold Salted butter: it imparts a distinctive flavor and a more pronounced saltiness compared to using solely salt
  3. All-Purpose Flour: The main component that gives the cookies their structure and body.
  4. Egg: The inclusion of an extra egg adds richness and tenderness to the cookie’s crumb.
  5. Vanilla Extract: A touch of vanilla extract enhances the overall flavor profile and brings out the best in every ingredient.
  6. Chocolate Chunks: The star of the show – generous amounts of high-quality chocolate chunks elevate these cookies to a whole new level of indulgence.
  7. Flaky Sea Salt: The secret ingredient that takes these cookies from good to exceptional. A sprinkle of flaky sea salt on top enhances the flavors and adds a delightful contrast to the sweetness.
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Alison Roman Cookies Recipe

Alison Roman’s cookies recipe is easy to follow, but attention to detail is key to achieving the perfect result. Here’s a step-by-step guide to baking these delectable treats:


  • 1 cup plus 2 tablespoons (2¼ sticks) cold salted butter, cut into ½-inch pieces
  • ½ cup granulated sugar
  • ¼ cup (packed) light brown sugar
  • 1 teaspoon vanilla extract
  • 2¼ cups all-purpose flour
  • 6 ounces semisweet or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate)
  • 1 large egg, beaten to blend
  • Demerara sugar (for rolling)
  • Flaky sea salt


  1. Prepare a rimmed baking sheet with parchment paper (you may need two if available).
  2. Using an electric mixer and a medium bowl or a stand mixer with the paddle attachment, beat the cold butter, both sugars, and vanilla on medium-high speed until it becomes light and fluffy, which should take around 3 to 5 minutes.
  3. Scrape down the sides of the bowl with a spatula, and on low speed, gradually add the flour, followed by the chocolate chunks. Mix just until everything is blended.
  4. Divide the dough into two portions, placing each half on a large piece of plastic wrap. Fold the plastic wrap over the dough to protect your hands from stickiness.
  5. Shape each portion into a log using your hands, forming logs about 2 to 2¼ inches in diameter. You can use the counter to roll the logs and smoothen them, but don’t worry too much about perfect shaping. Alternatively, parchment paper can be used for this step, but many find plastic wrap easier for shaping the logs.
  6. Chill the dough until it becomes firm, which takes approximately 2 hours.
  7. Preheat your oven to 350°F (175°C).
  8. Brush the outside of the logs with the beaten egg and roll them in Demerara sugar to create those delightful crispy edges.
  9. Slice each log into ½-inch-thick rounds and place them on the prepared baking sheet(s), leaving about 1 inch of space between each cookie (they won’t spread much during baking).
  10. Sprinkle each cookie with a bit of flaky sea salt. Bake until the edges begin to brown slightly, usually for 12 to 15 minutes. Allow the cookies to cool slightly before indulging in them.
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  • If you prefer not to purchase salted butter just for this recipe, you can use unsalted butter and add ¾ teaspoon of kosher salt to the flour.
  • The cookie dough can be prepared in advance and stored tightly wrapped in plastic in the refrigerator for up to 1 week or in the freezer for up to 1 month. The baked cookies can be stored in plastic wrap or an airtight container for up to 5 days.

How to Store

To store Alison Roman’s cookies, follow these general guidelines:

  1. Cool Completely: Allow the cookies to cool completely on a wire rack before storing.
  2. Air-Tight Container: Store the cookies in an air-tight container. This helps maintain their freshness and prevents them from becoming stale.
  3. Layering: If you need to stack the cookies, place a piece of parchment paper or wax paper between each layer to prevent sticking.
  4. Room Temperature: Most cookies can be stored at room temperature for up to 5 days. However, if the weather is warm or humid, it’s best to store them in the refrigerator.
  5. Freezing: If you want to store the cookies for a longer period, they can be frozen. Place them in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe container or bag. Frozen cookies can be stored for up to 3 months.
  6. Thawing: When you’re ready to enjoy the frozen cookies, simply let them thaw at room temperature for about 30 minutes.

Always refer to the specific recipe for any unique storage instructions.

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Alison Roman’s famous cookie recipe is a delightful blend of rich butter, sugars, and chunks of luscious dark chocolate, all combined to create an irresistible treat. The process of shaping the dough into logs and rolling them in Demerara sugar adds a crispy texture to the edges, while the flaky sea salt on top brings a perfect balance of flavors.

Whether you enjoy them freshly baked or save some for later, these cookies are sure to become a beloved favorite in your baking repertoire. Enjoy the process of making these delectable cookies, and savor each moment as you indulge in their chewy and chocolaty goodness. Happy baking!