Maple Salted Chocolate Chunk Shortbread Cookies

What is better than maple, salt, chocolate, and shortbread? I just can't think of anything!


1 cup + 2 Tbsp (2 1/4 sticks) salted butter, room temperature, cut into 1/2 inch pieces

1/2 cup maple sugar (or granules)

1/4 cup light brown sugar

1 tsp vanilla extract

2 1/2 cups flour

6 oz semi-sweet chocolate, chopped into chunks

1 large egg, beaten

Maple Granules for rolling

Flaky sea salt for sprinkling


1. Line two baking sheets with parchment paper. Using a mixer, beat the butter, both sugars, and vanilla until super light and fluffy (6-8 minutes). Using a spatula, scrape down the sides of the bowl and mix slowly adding the flour, followed by the chocolate chunks. Mix just to blend. If needed, knead the dough with your hands to make sure the flour is incorporated.

2. Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting sticky. Using your hands, form the dough into a log shape. Make it compact to measure about a 6 inch log and 2 1/4 inches diameter. Chill until firm (about 2 hours).

3. Heat the oven to 350 degrees F. Brush the outside of the logs with the beaten egg and roll them in the maple sugar.

4. Using a serrated knife, carefully slice each log into 1/2 inch thick rounds. If the cookies break apart just press them together again. Place them on the prepared baking sheets about 1 inch apart. Sprinkle with flaky salt. Bake until edges are just beginning to brown, 12-15 minutes. Let cool.


Dori Ross