Salted Butter Chocolate Chunk Shortbread

Ingredients

Steps

1. Step 1

   Line a rimmed baking sheet with parchment paper.

2. Step 2

   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 till it’s super light and fluffy, 3 to 5 minutes.

   • 1 ¼ cupscold salted butter, cut into ½-inch pieces
   • ¼ cuppacked light brown sugar
   • 1 tspvanilla extract

3. Step 3

   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.

   • 2 ¼ cupsall-purpose flour
   • 6 ozsemisweet or bittersweet dark chocolate, chopped

4. Step 4

   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, form the dough into a log shape; rolling it on the counter will help you smooth it out.

5. Step 5

   Chill the logs until totally firm, about 2 hours.

6. Step 6

   Preheat the oven to 350°F. Brush the outside of the logs with the beaten egg and roll them in the Demerara sugar.

   • 1 largelarge egg, beaten to blend
   • ¼ cuppacked light brown sugar

7. Step 7

   Slice each log into ½-inch-thick rounds, place them on the prepared baking sheet about 1 inch apart, and sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes.

   • 1flaky sea salt