Chocolate Chunk Shortbread
Crumbly shortbread with milk and dark chocolate chunks and a crispy sugar layer.
Ingredients
250 g butter
100 g sugar
50 g brown sugar
1 tsp vanilla extract
325 g flour
100 g dark chocolate
100 g milk chocolate
sugar, for rolling
sea salt
Method
Line two baking sheets with baking paper.
Using a stand mixer fitted with the paddle attachment, beat the butter, both sugars, and vanilla until light and fluffy.
Add the flour, followed by the chocolate.
Place the dough on a large piece of plastic wrap. Fold the plastic over so that it covers the dough. Using your hands, form the dough into a contact log shape.
Chill until totally firm, about 2 hours.
Heat the oven to 180°C. Roll the log in the sugar.
Using a knife, carefully slice the log. Place it on the prepared baking sheets. Sprinkle with salt.
Bake until the edges are just beginning to brown, 12 to 15 minutes.
Note: The dough can be made ahead and stored up to a month in the freezer.
