These shortbread cookies have a sweet, crispy edge and are topped with flaky sea salt.
Prep: 45 minutes + 2 hours for chilling
Ingredients
- 1 cup + 2 T salted butter (or unsalted + 1/2 tsp salt)
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 tsp vanialla
- 2 1/2 cups flour
- 6 oz chocolate chips
- 1 egg, beaten
- Demerara sugar
- Flaky sea salt
Directions
- Line 2 baking sheets with parchment paper.
- In a standing mixer, beat butter, both sugars, and vanilla until light and fluffy. (3-5 min in standing mixer, 6-8 min with handheld mixer).
- Scrape down the sides, add the flour and mix until flour is incorporated. Mix in the chips. Don’t overmix.
- Divide the dough in half, placing each half on a piece of plastic wrap. Roll the dough into logs (cover the dough with the plastic wrap). Each half will be approx. 6 inches long and 2 1/4 inches in diameter.
- Chill until firm, 2 hours or more.
- Heat oven to 350 degrees.
- Brush the outside of the logs with the beaten egg, then roll them in the Demerara sugar.
- Slice each log into 1/2 inch thick rounds with a serrated knife and place on the prepared baking sheets.
- Sprinkle with the flaky salt and bake until edges are beginning to brown, approx 12 to 15 minutes.
