Chocolate Chunk Shortbread
Ingredients:
4 ounces (generous ½ cup) sugar, plus more for dusting the pan
8 ounces unsalted butter (2 sticks), cut into small cubes
12 ounces (2¾ cups) all-purpose flour
healthy pinch salt
3 ounces semi-sweet chocolate, chopped (scant ¾ cup)
Directions:
- Pre-heat the oven to 325º F and butter a 9-inch square cake pan.
- Using a food processor, process the sugar until it becomes superfine sugar – pulse it for about 30 seconds. Add the butter and process until smooth, light and fluffy, scraping down the bowl of the food processor a few times during the process. Add the flour and salt and pulse the food processor until the mixture can be squeezed together in your hand to form a dough. Add the chocolate chunks and pulse one last time for about 15 to 20 seconds until the chocolate is evenly dispersed.
- Transfer the mixture to the buttered cake pan and press the dough into the pan, using a round can or drinking glass to smooth it out at the end.
- Chill the dough in the refrigerator for 15 minutes and then transfer to the oven and bake for 45 minutes or until very lightly golden brown.
- Remove the shortbread from the oven and cut the shortbread into the desired shape with a knife. Let it cool. Once cool, cut the shortbread one more time into the desired shape, following the score marks and enjoy.
