Salted dark chocolate shortbread

NOTES

The cookie dough can be made ahead and stored, tightly wrapped in plastic, up to 1 week in the refrigerator, or 1 month in the freezer.
Cookies can be baked and stored in plastic wrap or an airtight container for 5-6 days.
If you don’t have salted butter, you can add 1/2 tsp sea salt to unsalted butter.
Recipe based on Alison Roman’s original recipe: https://www.bonappetit.com/recipe/salted-butter-and-chocolate-chunk-shortbread

	200 gr. salted butter
	50 gr. light brown sugar
	50 gr. granulated sugar
	2 tsp vanilla extract
	270 gr. all – purpose flour
	175 gr. chopped dark chocolate
	1 big egg
	1 egg yolk
	Demerara sugar for rolling
	Flaky sea salt for sprinkling

1.	Using a hand held or stand mixer fitted with the paddle attachment, beat butter with granulated sugar and brown sugar on medium-high speed until light and fluffy.
2.	Using a spatula, scrape down sides of bowl. Add vanilla extract.
3.	With mixer on low speed, add egg, flour and chocolate chunks. Beat just to combine.
4.	Divide dough in half, and then place each half on a large piece of plastic wrap. Fold plastic over to cover dough.
5.	Using your hands form dough into a log shape about 5-6 cm diameter; rolling it on the counter will help you smooth it out. Chill until firm, about 2 hours.
6.	Preheat oven to 180° Celsius. Line two rimmed baking sheets with parchment paper. Brush outside of logs with egg wash. Roll logs in demerara sugar.
7.	Slice each log into 1,5 cm thick rounds.
8.	Place them on the prepared baking sheet(s) about 2 cm apart.
9.	Sprinkle with sea salt.
10.	Bake cookies until edges are just beginning to brown, 12–13 minutes.
11.	Let cool slightly before eating them.