Chocolate Chip Shortbread with Anglesey Sea Salt

18 tablespoons unsalted butter, room temperature

1/2 cup granulated sugar

1/4 cup brown sugar

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

6 ounces chocolate, chopped into chunks (I use 4 ounces bittersweet and 2 ounces semi-sweet)

2 teaspoons Anglesey Sea Salt

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1. Line a rimmed baking sheet with parchment paper. Set aside.

2. In the bowl of a stand mixer fitted with paddle attachment, cream the butter, sugars, and vanilla until light and fluffy, about 5 minutes.

3. Scrape down the sides of the bowl. Add in the flour, mix to just blend. By hand fold in the chocolate.

4. Divide the dough in half. Place each half on a large piece of plastic wrap. Fold the plastic wrap over to wrap each half dough entirely. Using the palms of your hands, form each half into a log. Ideally you want the diameter of each log to be 2 to 2.5 inches. Place on the prepared pan and chill for 2 hours and up to 2 days.

5. Preheat oven to 350°F.

6. Slice each log into ½-inch-thick pieces. Place them on the prepared pan about 1 inch apart. Sprinkle with Anglesey Sea Salt.

7. Bake for 12 to 15 minutes or until the edges are just brown. Once cool enough to handle, transfer to a wire rack to cool completely. Store in an airtight container for 3 day or freeze for 2 months.

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