Salted Butter and Chocolate Chunk Shortbread

Ingredients

• 18 tbsp cold salted butter (Cut into ½-inch pieces; source also gives 1 cup plus 2 tablespoons.)
• 0.5 cup granulated sugar
• 0.25 cup light brown sugar (Packed.)
• 1 tsp vanilla extract
• 2.25 cup all-purpose flour
• 6 oz semisweet or bittersweet dark chocolate (Chopped into chunks, not too fine or thin shards.)
• 1 large egg (Beaten to blend.)
• Demerara sugar (For rolling; amount not specified.)
• flaky sea salt (For sprinkling; amount not specified.)

Steps

1. 1

   Line one or two rimmed baking sheets with parchment paper.

2. 2

   Using an electric mixer with a medium bowl, or a stand mixer fitted with the paddle attachment, beat the cold salted butter, granulated sugar, light brown sugar, and vanilla on medium-high speed until very light and fluffy, 3–5 minutes. Scrape down the sides of the bowl with a spatula.

3. 3

   With the mixer on low, slowly add the flour, then add the chopped chocolate. Beat only until just blended.

4. 4

   Divide the dough in half and place each half on a large piece of plastic wrap. Fold the wrap over the dough to cover it, then use your hands to shape each half into two logs, each 2–2¼ inches in diameter. Rolling the wrapped dough on the counter can help smooth the logs; parchment paper may be used instead of plastic wrap. Chill until completely firm, about 2 hours.

5. 5

   Preheat the oven to 350°F (175°C).

6. 6

   Brush the outside of the chilled logs with the beaten egg, then roll them in Demerara sugar.

7. 7

   Slice each log into ½-inch-thick rounds. Arrange the rounds on the prepared baking sheet(s), about 1 inch apart, and sprinkle with flaky sea salt.

8. 8

   Bake until the edges are just beginning to brown, 12–15 minutes. Let the cookies cool slightly before serving.

Notes

The source gives a total time of 45 minutes plus chilling; the dough needs about 2 hours to chill firm. Unsalted butter may be substituted with ¾ teaspoon kosher salt added to the flour. Dough may be tightly wrapped and refrigerated for up to 1 week or frozen for up to 1 month. Baked cookies keep in plastic wrap or an airtight container for 5 days.

Nutrition per serving

• dessert
• cookies
• baked
• make-ahead
• American
• vegetarian