Description
Butter-y shortbread with chocolate chunks, sea salt, nuts and a whole lot of love. FYI: This recipe can easily be doubled.
Ingredients
Scale
- 200 g salted butter
- 70 g butter
- 1/4 tsp fine sea salt
- 100 g white sugar
- 35 g fine brown sugar
- 25 g course brown sugar
- 1 tsp vanilla extract or sugar
- 330 g flour
- 40–60 g roasted and chopped pistachios or macadamia or hazelnuts
- 175 g 50-55% dark chocolate
- 1 small egg
- course brown sugar
- sea salt
Instructions
- In the bowl of a stand-mixer, cream together the butters and salt on medium for 2 minutes.
- Add in the sugars and the vanilla. Cream further on medium-high for another 3 minutes, until pale and fluffy.
- Whilst creaming the butter, chop up the chocolate and nuts.
- Slowly add the flour into the mixture. Add the chocolate and nuts in too, the dough will form a ball.
- Divide the dough in half or thirds. Roll each peace of dough into a log (placing the dough on non-stick parchment paper helps!) The log’s diameter should be a bit smaller than you want your cookies to be; as they do spread a little. 4-6 cm is great. I like smaller cookies so I can eat more without feeling guilty, so I make mine about 4 cm in diameter.
When formed into a log, wrap in plastic wrap and set in fridge to firm up for 2-3 hours. - When firmed up, take your logs out of the fridge. In a small bowl, beat the egg. Then, brush one log in the egg-wash and roll in a plate with course brown sugar. You can really massage the sugar into the log, no stopping here. Repeat with the other logs.
- Next, slice the logs into 1cm thick cookies (use a bread knife). It might feel hard to cut the cookies because chocolate pieces aren’t as easy to cut as the rest of the dough. Then evenly place the cookies onto a baking tray lined with parchment paper. Sprinkle each cookie with a little bit of sea salt.
- Bake the cookies at 160°C convection oven, for 13-16 minutes. Enjoy!
