Salted Chocolate Chunk Shortbread Cookies

INGREDIENTS

• 1 1/4 cup salted butter at room temperature, cut into cubes

• 1/2 cup granulated sugar

• 1/4 cup brown sugar

• 1 tsp vanilla extract

• 2 1/2 cups all-purpose flour

• 8 oz semi-sweet or dark chocolate, chopped into chunks

• a couple tsp of flaky sea salt

INSTRUCTIONS

1. Using a standing or hand mixer, cream butter, sugar and vanilla on medium-high speed for 5 minutes.

2. Mix in flour slowly until completely combined. The dough will be crumbly, but will come together when pinched.

3. Stir in chocolate chunks.

4. Lay out 2 sheets of parchment paper on a flat surface. Divide dough in half and form into logs on the parchment paper.

5. Wrap the logs in the paper and roll until they are rounded out. Twist the ends of the parchment paper and press in so that the dough compacts and loses any air pockets.

6. Refrigerate dough for at least 2 hours.

7. Preheat oven to 350 degrees and line baking sheets with parchment paper.

8. Remove dough from refrigerator and slice into 1/2 inch disks using a serrated knife. The dough might fall apart, but you can easily press it back together.

9. Place 12 cookies on each baking sheet. They can be close together as they don’t spread much.

10. Sprinkle sea salt on the top of the cookie dough.

11. Bake for 12-15 minutes until the edges start to brown.

12. Cool completely on a wire wrack before storing.

Makes 24-30 cookies depending on log diameter. This recipe was modified from Alison Roman’s Dining in.