Chocolate Chunk Shortbread Cookies

• 225 g unsalted butter, room temperature
• 100 g granulated sugar
• 50 g light brown sugar
• 1 tsp vanilla extract
• 325 g all-purpose flour
• 1 tsp fine sea salt (≈ 5 g)
• 180 g chocolate chunks
• flaky sea salt, for topping

1. In a stand mixer (or using a hand mixer), cream the butter, granulated sugar, brown sugar, and vanilla until very light and fluffy, about 3 to 5 minutes for a stand mixer, or 6 to 8 minutes with a hand mixer.
2. Scrape down the bowl. Add the flour and fine sea salt on low speed. Mix until almost combined, then add the chocolate chunks and mix just until the dough comes together.
   If needed, use your hands to knead in any last streaks of flour gently. The dough should be smooth like soft clay. Careful not to overwork the dough!
3. Divide the dough in half and place each portion onto plastic wrap (or parchment). Wrap loosely, then shape into logs about 15 cm long and 5–5.5 cm in diameter.
4. Roll gently on the counter to smooth. Don’t stress over getting them perfect — rustic edges bake beautifully.
5. Chill the logs for 2 hours, or until completely firm.
6. Preheat your oven to 180C
7. Slice each log into 1.5-cm thick rounds using a serrated knife. If you hit a chocolate chunk, gently saw through it.
8. Place the slices 2.5 cm apart on the prepared trays and bake for 12-15 minutes or until the edges are golden brown
9. Let the cookies cool and top with flaky seasalt and serve

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