Salted Chocolate Shortbread Fingers

Instructions

1. 1

   Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together the flour and granulated sugar.

   Tip: Be sure to aerate the mixture thoroughly.

3. 3

   Add the cold butter to the bowl and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.

   Tip: Take care not to overwork the mixture.

4. 4

   Stir in the dark chocolate chips until they are evenly distributed.

   Tip: Use a gentle touch to avoid melting the chocolate.

5. 5

   In a small bowl, whisk together the eggs and vanilla extract.

   Tip: Whisk until the mixture is smooth and pale yellow.

6. 6

   Pour the egg mixture into the dry ingredients and stir until the mixture forms a cohesive dough.

   Tip: Be patient and gentle when stirring the dough.

7. 7

   Turn the dough out onto a lightly floured surface and knead it a few times until it comes together.

   Tip: Don't overwork the dough.

8. 8

   Use a rolling pin to roll the dough out to a thickness of about 6mm (1/4 inch).

   Tip: Make sure the dough is evenly rolled to avoid thick spots.

9. 9

   Use a pastry cutter or a knife to cut the dough into finger-shaped strips.

   Tip: Cut the strips to a uniform length for even baking.

10. 10

    Place the shortbread fingers on the prepared baking sheet and sprinkle with kosher salt and flaky sea salt.

    Tip: Make sure the cookies are evenly spaced to prevent overcrowding.

11. 11

    Bake the shortbread fingers for 20-25 minutes, or until they are lightly golden brown.

    Tip: Rotate the baking sheet halfway through baking to ensure even cooking.

12. 12

    Remove the shortbread fingers from the oven and let them cool on the baking sheet for 5 minutes.

    Tip: Don't skip this step!

13. 13

    Transfer the shortbread fingers to a wire rack to cool completely.

    Tip: This will help prevent breakage.