Salted Butter Chocolate Chunk Shortbread Cookies
Makes: 25-30 cookies
Ingredients
1 c. + 2 tablespoon cold salted butter cut into large chunks
Or unsalted butter + 1 tablespoon of kosher salt
½ c. granulated sugar
¼ c. dark brown sugar (light or golden is ok too)
½ teaspoon vanilla extract
2 ¼ c. all purpose flour
5 ounces bittersweet chocolate (bars cut into very small chunks or chips cut into small chunks)
1 egg scrambled in small bowl (egg wash)
1 c. turbinado sugar for rolling
Flakey sea salt (or kosher salt)
In the bowl of an electric mixer fitted with the paddle attachment add in your cold cubed butter along with both sugars and vanilla extract. Starting on low and increasing to medium and then high speed, whip the butter and sugar until it becomes lighter in color and fluffy looking. This should take about 5 minutes on high. Scrape the bowl about 2 times during the process to ensure that everything is consistently getting incorporated.
Into the butter and sugar mixture add the flour and mix on low. We don’t want flour spitting up all over you! Once the flour blends in you can increase the speed to medium until the butter has just absorbed the flour. Add in your chopped chocolate and mix until just combined.
Take your dough and divide into 2 equal pieces. Grab a roll of plastic wrap and pull out 2 large pieces. Take your first half of your dough and place it on the sheet of plastic and start to form it into a log. You can fold over the plastic on top to help smooth it out and work it with your hands. You’ll want the width of the log to be about 2 inches. Essentially you want the width of the log to be the size of the cookie you want. Make sure to get it as even as possible, but it doesn’t have to be perfect. Now roll the log in the plastic wrap on your surface. This is how you will get your round log shape. Place in the fridge to chill until firm. At least 2 hours, or you can chill overnight and bake the next day.
Preheat the oven to 350 F. Prepare 2 large baking sheets with parchment paper and set aside. Unwrap your chilled logs. Grab your turbinado sugar and place on a flat plate longer than the length of your cookie logs. You could also use another baking sheet. Grab your egg wash and a pastry brush and brush the outside of your logs with a thin layer of the egg. Then roll your logs in the turbinado sugar to give it a nice even coating. Once both of your cookie logs are coated in the sugar, it is time to slice the cookies! You’ll want to slice them into ½” thick rounds. Place them on the parchment lined baking sheets and sprinkle with a bit of the flakey sea salt. Bake for about 12-15 minutes or until just golden brown around the edges. Let them cool on a rack or devour immediately because your home smells like heaven and you can't resist! Pairs well with a glass of milk.
