Buttery, tender shortbread cookies loaded with chocolate chips or chunks! They melt in your mouth and are so easy to make.
In an electric mixer fitted with the paddle attachment or using a handheld mixer, beat butter, powdered sugar, brown sugar, and salt on medium speed for 4 minutes until creamy. Mix in vanilla extract. Add flour and beat on low-medium speed just until combined. Mix in the chocolate chunks just until incorporated. Do not over mix the dough.
Divide dough in half. Place each half on parchment paper or plastic wrap and, using your hands, shape it into a log that is 1.5 inches (4cm) in diameter. Roll up the paper and wrap it like candy. Don’t worry if the shape isn’t perfect. Refrigerate for at least 2 hours until firm (dough can be left in the refrigerator for up to 3 days).
Preheat oven to 350°F/180°C. Line 2 pans with parchment paper.
After chilling, brush the outside of the logs with the beaten egg using a pastry brush, and roll in the demerara or granulated sugar.
This recipe is inspired by Alison Roman’s shortbread cookies