Olive Oil Shortbread With Rosemary & Chocolate Chunks

• 1 1/2 cups all-purpose flour (195 grams)
• 1/2 cup powdered sugar (60 grams)
• 2 tablespoons turbinado (raw) sugar (25 grams), plus 1 teaspoon (5 grams)
• 1/2 teaspoon fine sea salt
• 1/2 cup mild olive oil (120 ml)
• 1 teaspoon finely minced fresh rosemary leaves
• 1/2 cup semisweet chocolate, chopped into small chunks (85 grams)
• 1 egg white, beaten until loose (optional)

1. Heat the oven to 325u0b0 F.
2. In a large bowl, whisk together the flour, powdered sugar, 2 tablespoons turbinado sugar, and the salt. Add the olive oil and rosemary and stir to combine. Add the chocolate chunks and stir again. Gather the dough with your hands into one mass.
3. Roll out the dough to an 8- to 9-inch roundish slab between two sheets of parchment paper. Remove the top sheet and use the bottom to slide the cookie round onto the back of a large baking sheet.
4. If desired-it merely provides a little shine-brush the cookie with the egg white. Sprinkle with remaining 1 teaspoon turbinado sugar.
5. Bake for 20 to 25 minutes. Slide the cookie round carefully onto a cutting board while the cookie is still totally hot. Cut with a sharp, thin knife into desired shape(s). Let cool completely, then separate.
6. Do ahead: This dough keeps well in the freezer. Baked cookies keep for 2 weeks in an airtight tin at room temperature.
7. Note: For a milder flavor, replace half of the oil with a neutral/flavorless one. You can cut this into shapes with cookie cutters, too, but the chocolate provides a little resistance.

flour, powdered sugar, turbinado, salt, olive oil, rosemary, semisweet chocolate, egg

Taken from food52.com/recipes/76038-olive-oil-shortbread-with-rosemary-chocolate-chunks (may not work)