Salted Butter and Chocolate Chunk Shortbread Cookies

My friend Cia told me about this cookie recipe on the Today show! Pretty easy with just a few ingredients!

I made it with dark chocolate from Ikea. Next time, I want to try using small semi-sweet chocolate chips so the cookie is a little sweeter and then I don't have to chop the chocolate!

I also rolled the cookie in milk before rolling in white sugar crystals. I baked them for 10 min and 30 seconds.

Salted Butter and Chocolate Chunk Shortbread Cookies

Ingredients

• • 1 cup plus 2 tablespoons (2¼ sticks) salted butter, cut into 1/2-inch pieces
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 2¼ cups all-purpose flour
  • 6 ounces semisweet or bittersweet dark chocolate, roughly chopped
  • 1 large egg, beaten Demerara sugar, for rolling
  • Flaky sea salt, such as Jacobsen, for sprinkling

Preparation

1. Line a rimmed baking sheet with parchment paper.

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 until it's super light and fluffy, 3 to 5 minutes. Using a spatula, 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.

3. 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, but don't worry about getting it totally perfect. You can also do this using parchment paper, if you prefer, but I find using plastic wrap easier when it comes to shaping the log). Each half should form two logs 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours.

4. Preheat the oven to 350°F.

5. Brush the outside of the logs with the beaten egg and roll them in the Demerara sugar.

6. Slice each log into 1/2-inch-thick rounds, place them on the prepared baking sheet about 1 inch apart (they won't spread much) and sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes (baked 10 min and 30 sec). Lightly sprinkle with flaky sea salt and let cool slightly before eating.