Salted Chocolate Chip Shortbread Cookies

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

  1. Line 2 baking sheets with parchment paper.
  2. 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).
  3. Scrape down the sides, add the flour and mix until flour is incorporated. Mix in the chips. Don’t overmix.
  4. 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.
  5. Chill until firm, 2 hours or more.
  6. Heat oven to 350 degrees.
  7. Brush the outside of the logs with the beaten egg, then roll them in the Demerara sugar.
  8. Slice each log into 1/2 inch thick rounds with a serrated knife and place on the prepared baking sheets.
  9. Sprinkle with the flaky salt and bake until edges are beginning to brown, approx 12 to 15 minutes.