crunchy chocolate shortbread

• servings: Makes 24 cookies

Ingredients

2 cups/290g all-purpose flour

⅔ cup/75g cocoa powder

2½ sticks/10 ounces/285g cold salted butter,* cut into 1-inch pieces

½ cup/110g granulated sugar

⅓ cup/70g light brown sugar

1 teaspoon/5g vanilla extract

8 ounces/225g chocolate (65%-72% cacao), roughly chopped

1 cup/100g unsalted roasted nuts, such as hazelnuts, peanuts, walnuts, or almonds, roughly chopped (optional)

½ cup/65g white sesame seeds, toasted (optional)

Demerara sugar, for rolling

1 large egg

Flaky sea salt

Directions

1 In a medium bowl, whisk together the flour and cocoa powder.

2 In a stand mixer fitted with the paddle (or in a medium bowl with an electric hand mixer or bowl of a food processor), beat the butter, both sugars, and vanilla on medium-high until it's super light and fluffy, 3-5 minutes.

3 Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour mixture, followed by the chocolate chunks plus any desired nuts or seeds, and beat just to blend.

4 Divide the dough in half, placing each piece on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting sticky. Using your hands (just like you're playing with clay), form each piece of dough into a log shape, about 2-ish inches in diameter. (I like these cookies thinner but larger-in-diameter, like a crispy, snappier cookie.) Rolling the dough on the counter will help you smooth it out, but don't worry about getting it totally perfect. (You can also do this using parchment paper, if you prefer.) Refrigerate until totally firm,

5 Preheat the oven to 350°F. Line a baking sheet or two with parchment paper. Beat the egg with about 1 teaspoon of water for your egg wash.

6 Brush the outside of the logs with the egg wash and roll them in the demerara sugar (for those really delicious crispy edges).

Slice each log into ⅛-¼-inch-thick rounds, place them on the lined baking sheets) about l inch apart, and sprinkle with flaky salt.

Bake until the sugared edges are nicely browned, all lacy and crispy looking, 12-15 minutes. Let cool completely before eating them all (trust me, a warm cookie is great, but a room temperature shortbread is better).

about 2 hours. 7

Notes

A giant glass of cold milk.

Do ahead The dough can be made 5 days ahead, tightly wrapped, and refrigerated (or 1 month ahead, tightly wrapped and frozen). The cookies can be baked 3 days ahead, and stored airtight at

room temperature.