Chocolate Chunk Shortbread Cookies

This recipe is not a family recipe, but rather was requested by my brother Chris. So I made these cookies, inspired by a recipe that appeared in the New York Times. These cookies are so delicious. It is hard to eat just one. Like all shortbread cookies, these are delicately sweet and just crunchy enough.

This recipe does require that the dough be refrigerated, so they are easy to make ahead and the dough can be stored in the refrigerator for a few days. The original recipe calls for demerara, which is a type of partially refined brown sugar. I used turbinado sugar, which I think is close enough. For the chocolate chunks, I just roughly chopped dark chocolate candy bars. But you could use just about any chocolate you might prefer.

Chocolate Chunk Shortbread Cookies 

• 2 1/4 sticks butter
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 tsp. vanilla
• 2 1/2 cups all-purpose flour
• 6 ounces chocolate, chopped
• 1 egg, beated
• Turbinado sugar for coating
• sea salt for sprinkling

In a large bowl, beat the butter, sugar, brown sugar, and vanilla until it is light and fluffy. Slowly add the flour and mix until just blended. Add in the chocolate chunks. If necessary, knead the dough with your hands to fully incorporate the flour. Divide the dough in half. Place each half on a large piece of plastic wrap. Fold the plastic wrap over the dough and roll the dough into a log of about two inches in diameter. Chill for two hours.

Preheat the over to 350. Line cookie sheets with parchment paper. Brush the outside of each dough log with the beaten egg. Roll the log int eh turbinado sugar to fully coat the outside of the log. Use a serrated knife to slice one-half inch rounds. Place on the cookie sheets about one inch apart. Sprinkle the cookies with the sea salt. Bake for about 12 minutes until the edges just begin to brown. Cool the cookies on a wire rack. Enjoy!