Salted Butter and Chocolate Chunk Shortbread

Kerry sent me this recipe published in Bon Appetit in January 2018.  After making them, they became our new favorite chocolate chip cookie.  These are absolutely beyond delicious.  I wrote the recipe exactly as it appeared in Bon Appetit.

1 cup plus 2 tablespoons (2 1/4 sticks) cold salted butter, cut into 1/2 inch pieces

1/2 cup granulated sugar

1/4 cup (packed) light brown sugar

1 teaspoon vanilla

2 1/4 cups all purpose flour

6 ounces semi-sweet chocolate, (I use Ghiradelli) chopped, but not too fine, you want chunks, not thin chards of chocolate

1 large egg, beaten to blend

Demerara sugar (for rolling)

Flaky sea salt

Using an electric mixer and a medium bowl or stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar and vanilla on medium-high speed until super light and fluffy, 3-5 minutes.

Using a spatula, scrape down sides of bowl.  With mixer on low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.

Divide dough in half, then place each half on a piece of plastic wrap.  Fold plastic over to cover dough and protect your hands from getting all sticky.  Using your hands (just like you're playing with clay), form dough into a log shape; rolling it on the counter will help you smooth it out, but don't worry about getting it totally perfect.  Each half should form logs that re 2 - 2 1/2" in diameter.  Chill until firm, about 2 hours.  

Preheat oven to 350 degrees.  Line a rimmed baking sheet (2, if you have them) with parchment paper.  Brush outside of logs with egg wash.  Roll logs in demerara sugar (this is for those really delicious crispy edges.)

Slice each log into 1/2" rounds.  Arrange on prepared baking sheet about 1" apart (they won't spread much).  Sprinkle with sea salt.  Bake cookies until edges are just beginning to brown, 12-15 minutes.  (In my oven, it was 15 minutes).  Let cool slightly before eating them all.  

Do Ahead:  Cookie dough can be made one week ahead.  Tightly wrap in plastic and chill, or freeze up to a month. Cookies can be baked 5 days ahead.  Store in plastic wrap or an airtight container.