Salted Chocolate Shard Shortbread

• 6 ounces dark or bittersweet chocolate chips or chunks
• 9 ounces (1 cup + 2 tablespoons) unsalted butter, room temperature
• 1/2 cup sugar
• 1/4 cup dark brown sugar
• 3/4 teaspoon kosher salt
• 1 1/4 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 cup cornstarch
• 1 large egg, beaten
• Demerara, turbinado, raw, or sanding sugar, for rolling
• Flaky salt, for sprinkling

1. Chop the chocolate chips or chunks with a knife to yield fine shards-some of it will be chunky, some of it will be powdery.
2. Combine the butter, sugars, and salt in the bowl of a standing mixer fitted with the paddle attachment. Stir on medium-low, just to combine, 1 to 2 minutes. Scrape down, add the vanilla, and stir again. Add the flour and cornstarch and stir, medium-low, scraping as needed, until a dough just starts to form. Stir in the chocolate shards until just combined.
3. Dump the dough onto a clean work surface and divide in half. Form and roll each into a 6-inch long log and wrap in plastic film. Chill until firm-at least 1 1/2 hours, up to several days.
4. When you're ready to bake, preheat the oven to 350u0b0 F. Brush the logs with the egg, then roll in the raw sugar. Using a serrated knife and sawing motion, slice the logs into 1/2-inch-thick cookies. Place on a baking sheet, 1 to 2 inches apart. Sprinkle with flaky salt. Bake for 16 to 20 minutes, until the sugary sides are deeply golden brown.
5. Let cool slightly before transferring to a cooling rack (they're fragile when warm), then let cool completely before serving.

chocolate chips, sugar, dark brown sugar, kosher salt, vanilla, flour, cornstarch, egg, turbinado, flaky salt

Taken from food52.com/recipes/75975-salted-chocolate-shard-shortbread (may not work)