180 minutes
Delicious shortbread cookies with chunks of chocolate and a sprinkle of sea salt.
Salted Butter, cut into ½-inch pieces
cups
cups
Light brown sugar
cups
teaspoons
cups
Semi-Sweet Chocolate, chopped into chunks
0 oz
Large egg, beaten
each
Demerara Sugar, for rolling
to taste
Flaky Sea Salt, for sprinkling
to taste
1. Prepare Baking Sheets
Begin by lining two rimmed baking sheets with parchment paper to ensure your cookies do not stick.
2. Cream Butter and Sugars
In a stand mixer fitted with the paddle attachment, or using an electric hand mixer, beat the salted butter, granulated sugar, light brown sugar, and vanilla extract together on medium-high speed. This step is crucial as it incorporates air into the mixture, creating a light and fluffy texture. This should take about 3-5 minutes with a stand mixer, or 6-8 minutes with a hand mixer. You'll know it's ready when the mixture appears super light and fluffy.
3. Add Flour and Chocolate
Once mixed, add the all-purpose flour and chocolate chunks to the bowl. Mix these on low speed until the ingredients are just combined. If needed, use your hands to gently knead the dough until it forms a smooth, Play-Doh-like consistency.
4. Shape Dough into Logs
Divide the dough in half and shape each portion into a log approximately 6 inches long and 2 to 2¼ inches in diameter. Wrap each log tightly in plastic wrap or parchment paper, then refrigerate until firm, about 2 hours.
5. Preheat Oven
Preheat your oven to 350°F (175°C) while the dough is chilling.
6. Coat Logs with Sugar
After chilling, brush each log with the beaten egg, then roll them in demerara sugar to coat the exterior.
7. Slice Dough into Rounds
Using a serrated knife, slice the logs into ½-inch-thick rounds. If you encounter a chocolate chunk, gently saw back and forth through it. Press any broken pieces back together to maintain the shape.
8. Bake Cookies
Place the cookie rounds on the prepared baking sheets, spacing them about 1 inch apart. Sprinkle each round with a touch of flaky sea salt.
9. Cool Cookies
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges just begin to brown. Allow the cookies to cool slightly on the baking sheets before transferring them to a wire rack to cool completely.
After baking, top your shortbread with a layer of soft caramel and a sprinkle of sea salt for a decadent treat. You can also bake small pieces of soft caramel into the dough.
Experiment with various types of chocolate such as white, milk, or a mix of dark and semi-sweet chunks. You could also try chocolate with inclusions like toffee bits, espresso beans, or dried fruit.
Instead of chocolate chunks, you can melt chocolate and swirl it into the dough before baking for a marbled effect. Using white, milk, and dark chocolate can create a visually appealing and taste-diverse treat.
Before adding the chocolate chunks, swirl in some soft caramel bits or a ribbon of dulce de leche. The caramel will create pockets of gooey sweetness throughout the shortbread.
Add the zest of an orange, lemon, or lime to the dough. This will infuse the shortbread with a bright, citrusy note that complements the chocolate and contrasts nicely with the sea salt.
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