SALTED BUTTER, CHOCOLATE SHORTBREAD COOKIES
Ingredients:
(1 cup, + 2 tablespoons) of cold, salted butter, cut into squares
(1/2) cup of granulated sugar
(1/4) cup of light brown sugar
(1) teaspoon of vanilla extract
(2 1/4) cups of all-purpose flour
(6) oz of bittersweet dark choc, chopped into chunks
*chunks of dark choc promote the right cookie dough consistency, vs choc chips*
(1) large egg
Raw sugar for rolling
Flaky sea salt for sprinkling
Parchment paper
Directions:
Using an electric mixer, or by hand, mix butter, granulated + brown sugar, and vanilla extract.Add flour and mix until combined.Add chocolate chunks. The final mix will look crumbly.Divide the dough between two (2) sheets of parchment paper. Use your hands to roll the dough into (2) log shapes, about 2-2 1/4 inches in diameter.Chill in refrigerator until firm for approx 2 hours. (*best to refrigerator for 2 hours, vs a quick freeze)Pre-heat oven to 350 degrees.Brush the log(s) with egg.Sprinkle parchment paper with coarse sugar and roll log(s) to coat.Cut log(s) into 1/2 inch thick rounds.Arrange rounds/cookies onto a cookie sheet, lined with parchment paper, one inch apart.Sprinkle each cookie with a few flakes of coarse salt.Bake for 12-15 minutes, or until edges begin to brown. Continuously monitor.Tip: remaining dough can be stored in wrapped plastic, for up to 1 week in the fridge and for up to 1 month in the freezer.Enjoy!