250g unsalted butter, lightly softened only if you have time (1 cup + 2 tbsp)
110g caster (superfine) sugar (1/2 cup)
55g brown sugar (1/4 cup)
1 tsp vanilla paste or extract
1 tsp sea salt
330g plain flour (2¼ cups)
170g dark chocolate, chopped (1 cup approx.)
Method
Using a stand mixer with paddle attachment, beat the butter, both sugar, vanilla and sea salt until light and fluffy. Scrape down the sides if necessary.
Add the flour and mix on a low speed until combined.
Pour in the chocolate chips and mix until evenly incorporated.
Divide the dough in half and shape each half into a log. Place onto a piece of cling wrap and roll up to seal. Chill for 2 hours minimum, but it will be fine in the fridge for 5 days or so.
Once ready to bake, preheat the oven to 180 C (350 F, 160 C fan forced) and line 2 trays with baking paper.
Using a sharp serrated knife, slice 1cm (1/3 inch) slices off the logs and place them on the baking trays, leaving a little room for spreading. Sprinkle each cookie lightly with sea salt (optional).
Bake for 12 - 15 minutes, until the edges start to brown. Allow to cool if you can resist!
Makes around 24 cookies.
Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2018/05/02/chocolate-chip-shortbread-cookies/