155 minutes
A delicious baked treat featuring the perfect blend of buttery shortbread and rich chocolate chunks, finished with a touch of sea salt.
Salted Butter, cut into ½-inch pieces
cups
cups
Light brown sugar
cups
teaspoons
cups
Dark Chocolate, chopped
0 oz
Large egg, beaten
each
Demerara Sugar, for rolling
to taste
Flaky Sea Salt, for sprinkling
to taste
1. Prepare the Dough
In a large mixing bowl, beat the salted butter, granulated sugar, light brown sugar, and vanilla extract together on medium-high speed using an electric mixer until fluffy and well-combined, about 3 to 5 minutes. Reduce the mixer speed to low and add in the all-purpose flour, followed by the chopped dark chocolate, blending just until the dough is combined and the chocolate is evenly distributed.
2. Chill and Shape Dough
Divide the dough in half and shape each portion into a log about 2 to 2¼ inches in diameter. Wrap the logs tightly in plastic wrap and refrigerate until firm, about 2 hours.
3. Prepare for Baking
Preheat the oven to 350°F. Brush the logs with beaten egg, roll them in Demerara sugar, and slice into ½-inch-thick rounds. Place on a lined baking sheet and sprinkle with flaky sea salt.
4. Bake the Cookies
Bake the cookies for 12 to 15 minutes, until the edges are just beginning to brown. Allow the cookies to cool slightly on the baking sheet before serving.
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