Salted Butter Chocolate Chunk Shortbread Cookies
These are the best cookies that turn out perfect every time! I love that you can make and enjoy or make ahead and have them ready when you need them!
- Prep Time: 2 hours 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours, 30 minutes
- Yield: 40 1x
- Category: cookies
- Method: bake
Ingredients
Scale
- 1 cup, plus two tablespoons salted butter, cold, cut into 1/2” pieces
- 1/2 cup sugar
- 1/4 cup (packed) light brown sugar
- 1 teaspoon vanilla
- 2 1/4 cups all-purpose flour
- 6-ounces bittersweet or semisweet dark chocolate, chopped into chunks (not too small)
- Flaky sea salt
Instructions
- Mix cold butter, sugars, and vanilla until light and fluffy—about 3 to 5 minutes using an electric stand mixer with the paddle attachment or a hand mixer.
- Scrape down the sides, and slowly add in the flour. Mix just until combined, then add the chocolate and mix just until combined.
- Divide the dough in half and place each on a large piece of plastic wrap. Roll into a log. Chill for two hours.
- At this point, cookies can be wrapped and chilled for up to a week or placed in the freezer for up to a month. Or slice 1/2″ thick and bake.
- Preheat oven to 350º and bake on cookie sheets lined with parchment paper for 12-15 minutes.