Salted Butter & Chocolate Chunk Shortbread: Kate's Quicks Bites

Ryan McGuire from Granville Art Center talks about a place where artists, dreamers and culture lovers converge and of course we’ll make a tasty treat.

Ingredients

• 18 tablespoons salted butter 
• 1/2 cup granulated sugar 
• 1/4 cup light brown sugar 
• 1 teaspoon vanilla extract 
• 2 1/4 cups all-purpose flour 
• 6 ounces semi- or bittersweet dark chocolate 
• 1 large egg 
• Demerara, turbinado, raw, or sanding sugar 
• Flaky sea salt for sprinkling 

Directions

• Prepare the cold butter by cutting into pieces and chocolate by coarsely chopping
• Beat the butter, granulated and brown sugars, and vanilla with an electric mixer until light and fluffy, scraping down bowl as needed.
• Add flour, and mix just until combined. If dry, add more butter
• Add chocolate chunks, mix just until incorporated. Mixture will look crumbly.
• Divide between two sheets of parchment paper, waxed paper, or plastic wrap. Use your hands to form the dough halves into log shapes about 2 to 2 1/4 inches in diameter.
• Chill until totally firm, about 2 hours.
• Preheat oven to 350°F. Line one or two large baking sheets with parchment paper.
• Lightly beat the egg and open up your chilled cookies logs to brush it over the sides. Sprinkle the coarse sugar on the open paper or plastic wrap and roll the logs into it, coating them.
• Using a sharp serrated knife, cut logs into 1/2-inch thick rounds. Arrange cookie slices on prepared sheets one inch apart and sprinkle each with a few flakes of salt.
• Bake for 12 to 15 minutes, or until the edges are just beginning to get golden brown. Let cool slightly before transferring to the cookies to wire racks to cool.

This recipe was modified from Smitten Kitchen