Chocolate Chunk Sea Salt Shortbread
This recipe was inspired by the Bon Appetite Chocolate Chunk Short bread cookie with A Brooklyn Buttery twist!
1 cup plus 2 tablespoons cold Brooklyn Buttery Sea salt butter,
3/4 cup granulated sugar
3 tablespoons honey
2 teaspoon vanilla extract
2¼ cups all-purpose flour
6 ounces semisweet chocolate chips
1 large egg, beaten to blend
Demerara sugar (for rolling)
Using a stand mixer with paddle attachment or a large bowl with an electric mixer beat the sugar, butter, honey, and vanilla extract until it has doubled in size and is fluffy about 3 minutes.
Scrape down the sides of your bowl. With your mixer on low slowly add a your flour and chocolate chip mixture until just mixed.
Divide the dough in two. Place each of your dough halves on big pieces of cling film and wrap them up. Roll dough into a log shapes. These should be pretty thick logs because we want our cookies to have a 2 inch diameter. Chill for two hours.
Preheat oven to 350 degree fahrenheit. Line a baking sheet with parchment paper or greased tin foil. Brush the outside of your cookie logs in beaten egg mixture and roll in demerara sugar. Slice the log into 1/2 thick rounds Place on baking sheet 1" apart. Bake until just beginning to brown (about 13 minutes) Let them cool so they become more structurally sound. Enjoy!