Salted Chocolate Chip Shortbread Cookies
1 cup butter, room temperature
3/4 cup powdered sugar
1 1/2 teaspoon coarse sea salt, plus more for sprinkling
2 1/3 cups all-purpose flour
1 cup dark chocolate chips
In the bowl of an electric mixer fitted with a paddle attachment, combine butter, powdered sugar, and salt and mix until smooth. Add flour and mix until just combined. Mix in chocolate chips. Form dough in an 8-inch square log; wrap tightly in plastic wrap and freeze until firm, 30 minutes.
Preheat oven to 350 degrees. Cut dough into 1/4-inch thick slices and place on parchment-lined baking sheets. Sprinkle with coarse sea salt. Bake until cookies are golden brown around edges, 15-18 minutes. Let cookies cool 5 minutes on sheets. Transfer to wire racks to cool completely.
*My favorite salt for sprinkling is Fleur de Sel or Maldon.
Recipe adapted from Martha Stewart's Holiday Shortbread recipe