Description
The ultimate shortbread cookie.....good thing this recipe makes only a few cookies..... because I'd eat them all!
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Directions
Line 2 baking sheets with parchment paper.
Beat the butter, both sugars and vanilla on medium-high speed until light and fluffy; 3-5 minutes. Slowly add the flour followed by chocolate chunks and mix just to blend.
Divide the dough in half placing each half onto a large piece of plastic wrap. Rolling with your hands, form the dough into a log shape about 6 inches long and 2 inches in diameter. Chill until totally firm, about 2 hours.
Heat the oven to 350 degrees. Unwrap the dough and brush the outside edges with the beaten egg. Roll in demerara sugar.
Using a serrated knife, carefully slice each log into 1/2 inch thick round slices. Place them on the prepared cookie sheets about 1 inch apart and sprinkle with flaky sea salt. Bake until the edges are just beginning to brown....about 12-15 minutes. Let cool slightly before you gobble them all up!
Makes 20-24 cookies.
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Ingredients
 1 cup plus 2 T. cold, salted butter
1/2 cup granulated sugar
1/4 cup brown sugar
1 tsp. vanilla extract
2 1/2 cups all purpose flour
6 oz. semi or bittersweet dark chocolate, chopped in chunks
1 large egg, beaten
Demerara sugar for rolling
Flaky sea slat for sprinkling
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