Salted Dark Chocolate Shortbread Cookies

This shockingly crisp, melt in your mouth shortbread cookie recipe comes together super quickly! They’re the perfect pairing for a cup or coffee or tea but fair warning, if you make a batch you’ll be snacking on them ALL day long!

INGREDIENTS

* 1 cup plus 2 tablespoons, cold (room temperature, cut into ½-inch pieces)

* ½ cup granulated sugar

* ¼ cup light brown sugar

* 2½ cups all-purpose flour 
150 grams semi-sweet or bittersweet dark chocolate, chopped into chunks

* 1 beaten egg

* Demerara sugar, for rolling

* Flaky sea salt, for sprinkling

METHOD

1. Using an electric hand mixer, beat the butter and both sugars on medium-high

2. Beat till it’s super light and fluffy; 6 to 8 minutes

3. Now slowly add the flour, followed by the chocolate chunks, and mix just to blend.

4. Knead the dough with your hands to make sure the flour is totally incorporated.

5. The dough should be smooth and feel like Play-Doh with no pockets of flour.

6. Divide the dough in half.

7. Roll and place each half on a large piece of cling wrap.

8. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky.

9. Using your hands, form the dough into a log shape.

10. Chill until totally firm, about 2 hours.

11. Pre-heat the oven to 180 degrees.

12. Brush the outside of the logs with the beaten egg.

13. Roll them in the demerara sugar.

14. Using a knife, carefully slice each log into ½-inch-thick rounds

15. If the cookies break, just press them back together — the dough is very forgiving.

16. Place them on the prepared baking sheets about 1 inch apart

17. Sprinkle with flaky salt.

18. Bake for 12 to 15 minutes.

19. Let cool slightly before eating them.