Try This Salted Chocolate Chunk Shortbread Cookies Recipe That’s All Over Your IG Feed
- 1 cup plus 2 tablespoons (2 1/4 sticks) salted butter, cut into 1/2-inch pieces
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 6 ounces semi- or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate)
- 1 large egg, beaten
- demerara sugar, for rolling
- flaky sea salt, such as Jacobsen, for sprinkling
Line a rimmed baking sheet (two, if you’ve got ’em) with parchment paper.
Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat the butter, both sugars, and vanilla on medium-high until it’s super light and fluffy, 3-5 minutes. Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and beat just to blend.
Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands (just like you’re playing with clay), form the dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. You can also do this using parchment paper, if you prefer, but I find using plastic wrap easier when it comes to shaping the log. Each half should form two logs 2 to 2 1/4 inches in diameter. Chill until totally firm, about 2 hours.
Preheat the oven to 350°F.
Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious crispy edges).
Slice each log into 1/2-inch-thick rounds, place them on the prepared baking sheet(s) about 1 inch apart (they won’t spread much), and sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12-15 minutes. Let cool slightly before eating them all.