Salted Chocolate Chunk Shortbread
Ingredients
The dough
-
1
cup
cold salted butter, cut into ½-inch pieces
-
2
tablespoons
cold salted butter
-
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
-
1
large
egg, beaten to blend
For finishing
-
to taste
Demerara or coarse turbinado sugar for rolling
-
to taste
flaky sea salt
Instructions
- 1. Beat the butter, granulated sugar, brown sugar, and vanilla until light and fluffy.
- 2. Gradually add the flour and chocolate chunks, mixing until just blended.
- 3. Divide the dough in half and shape each half into a log using plastic wrap.
- 4. Chill the logs until firm, about 2 hours.
- 5. Preheat the oven to 350°F and line a baking sheet with parchment paper.
- 6. Brush the logs with egg wash and roll them in demerara sugar.
- 7. Slice the logs into ½-inch rounds and arrange them on the baking sheet.
- 8. Sprinkle with sea salt and bake until the edges are golden brown, about 12-15 minutes.
- 9. Let cool slightly before serving.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
150
Total fat
8g
Total carbohydrates
20g
Total protein
1g
Sodium
50mg
Cholesterol
20mg
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