Salted Butter and Chocolate Chunk Shortbread
- 1 cup plus 2 tablespoons (2¼ sticks) cold salted butter, cut into ½-inch pieces
- ½ cup granulated sugar
- ¼ cup (packed) light brown sugar
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 6 ounces semisweet or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate)
- 1 large egg, beaten to blend
- Demerara sugar (for rolling)
- Flaky sea salt
- Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until super light and fluffy, 3–5 minutes.
- Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.
- Divide dough in half, then place each half on a large piece of plastic wrap. Fold plastic over to cover dough and protect your hands from getting all sticky.
- Using your hands (just like you’re playing with clay), form 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. Each half should form logs that are 2–2¼” in diameter.
- Chill until firm, about 2 hours.
- Preheat oven to 350°F. Line a rimmed baking sheet (two, if you’ve got ‘em) with parchment paper.
- Brush outside of logs with egg wash. Roll logs in demerara sugar (this is for those really delicious crispy edges).
- Slice each log into ½”-thick rounds.
- Arrange on prepared baking sheet about 1” apart (they won’t spread much). Sprinkle with sea salt.
- Bake cookies until edges are just beginning to brown, 12–15 minutes. Let cool slightly before eating them all.