Classic delicious buttery shortbread cookies filled with chunks of rich semi-sweet chocolate, plenty of vanilla and a crisp coating of coarse sugar around the edges
Ingredients
10 tablespoons unsalted butter, very soft
1/2 cup powdered sugar
2 tablespoons light brown sugar, packed
1 teaspoon vanilla bean paste, or vanilla extract
1/4 teaspoon salt
1 3/4 cups all-purpose flour (do not over measure!)
4 ounces coarsely chopped semisweet chocolate
1 large egg yolk, lightly beaten with 1 teaspoon water (for coating the dough log)
1/4 cup turbinado or other coarse sugar for rolling
Fine flake sea salt for garnish, optional
Instructions
In a large mixing bowl, beat the soft butter with an electric mixer for 1 minute or until smooth. Add the powdered sugar, brown sugar, vanilla and salt. Blend on medium until combined. Scrape down the sides and bottom of the bowl with a rubber spatula, and blend again.
Add the flour in four additions and mix on low speed until incorporated. The dough will seem a little dry, but keep mixing as it comes together.
Add the chopped chocolate to the cookie dough and mix together using a wooden spoon, or you can fold it in using your hands.
Full instructions recipe visit: www.savingdessert.com
