Salted Chocolate-Chunk Shortbread

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Recipe summary

The buttery-flavour of this cherished Holiday standby is accentuated by the simple addition of fleur de sel salt.

Courtesy of: Victoria Walsh
Photo: Michael Erickson

Preparation time: 15 minutes
Cooking time: 22 minutes
Yield: 10-12

Ingredients

1 1/2 cups (375 mL) all-purpose flour
1 teaspoon (5 mL) fleur de sel
1 cup (250 mL) unsalted butter, at room temperature
3/4 cup (175 mL) icing sugar, sifted
4 ounces (112 g) semi-sweet chocolate, coarsely chopped

Directions

Preheat oven to 325F (170C).
Grease a 9-inch (23 cm) pie plate with butter or oil. Whisk flour with salt in a medium bowl. Place butter in a large bowl. Using an electric mixer, beat butter until light and fluffy. Sift icing sugar over top. Beat until evenly mixed. Add flour mixture. Beat until evenly mixed. Stir in chocolate.
Press over bottom of prepared pie plate. Using a fork, poke holes over surface. Bake in centre of preheated oven until lightly golden, 22 to 25 minutes. Remove from oven. Fork again, then cut into 10 or 12 cookies. Let cool before serving. If making ahead, shortbread will keep well, stored in an airtight container for up to 2 days or tightly wrapped and frozen for up to 1 month.