GotGarlic
Chef Extraordinaire
I love these cookies from Alison Roman. You can change up the flavor by using different types of chocolate bars in them. In mine, I used 2.5 oz each of Dark Chocolate with Sea Salt and Chocolate Toffee Crunch candy bars from Aldi.
Chocolate Chunk Shortbread Cookies
Ingredients
1 cup plus 2 tablespoons (2¼ sticks) cold salted butter, cut into ½-inch pieces
½ cup granulated sugar
¼ cup (packed) light brown sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
6 ounces semisweet or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate)
1 large egg, beaten to blend
Demerara sugar (for rolling)
Flaky sea salt
For copyright reasons, I'm not pasting the method here. You can find it at Chocolate Chunk Shortbread Cookies.

Chocolate Chunk Shortbread Cookies
Ingredients
1 cup plus 2 tablespoons (2¼ sticks) cold salted butter, cut into ½-inch pieces
½ cup granulated sugar
¼ cup (packed) light brown sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
6 ounces semisweet or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate)
1 large egg, beaten to blend
Demerara sugar (for rolling)
Flaky sea salt
For copyright reasons, I'm not pasting the method here. You can find it at Chocolate Chunk Shortbread Cookies.
