Salted Butter and Chocolate Chunk Shortbread Cookies

Makes 24 cookies.

Note: Demerara sugar is a light brown cane sugar with large grains; find it sold with other sugars. Cookie dough can be made ahead and stored, tightly wrapped in plastic, up to 1 week in the refrigerator, or 1 month in the freezer. Cookies can be baked and stored in plastic wrap or an airtight container for 5 days. From "Dining In," by Alison Roman.

1 c. plus 2 tbsp. cold salted butter (2 1/4 sticks), cut into 1/2-in. pieces

• 1/2 c. granulated sugar

• 1/4 c. packed light brown sugar

• 1 tsp. vanilla extract

• 2 1/4 c. flour

6 oz. semisweet or bittersweet dark chocolate, chopped into chunks

• 1 egg, beaten

• Demerara sugar (see Note)

• Flaky sea salt


Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar and vanilla on medium-high speed until super light and fluffy, 3 to 5 minutes.

Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.

Divide dough in half, then place each half on a large piece of plastic wrap. Fold plastic over to cover dough and protect your hands from getting sticky. Using your hands, form dough into a log shape; rolling it on the counter will help. Each half should form a log that is 2 to 2¼ inches in diameter. Chill until firm, about 2 hours.

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Brush outside of logs with beaten egg. Roll logs in demerara sugar.

Slice each log into ½-inch-thick rounds. Arrange on prepared baking sheet about 1 inch apart. Sprinkle with sea salt. Bake cookies until edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating.