Cookies and Brownies, Desserts, Elaine Walker

Salted Chocolate Chunk Shortbread

1 cup plus 2 tablespoons (2¼ sticks) salted butter, cut into ½-inch pieces
½ cup sugar
¼ cup light brown sugar
1 teaspoon vanilla
2¼ cups flour
6 ounces semi- or bittersweet dark chocolate, chopped into chunks
1 egg, beaten
Demerara* sugar, for rolling
flaky sea salt, such as Jacobsen, for sprinkling

* Demerara is a type of raw cane sugar that has a large grain, crunchy texture, and pale brown color. It will give the cookies delicious crispy edges. If you don’t want to buy special sugar, you can substitute regular light brown sugar.

  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 till it’s light and fluffy, 3 to 5 minutes.
  3. 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.
  4. 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 (just like you’re playing with clay), form the dough into a log shape. Each half should form two logs, 2 inches in diameter.
  5. Chill until totally firm, about 2 hours.
  6. Preheat the oven to 350°F.
  7. Brush the outside of the logs with the beaten egg and roll them in the Demerara sugar.
  8. Slice each log into ½-inch-thick rounds, place them on the prepared baking sheet about 1 inch apart, and sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before serving.