Cookies and The Beach

The combination of dark chocolate and the
sprinkle of coarse sea salt on top of these shortbread cookies kept me coming
back again and again (and maybe again) for another cookie.  I don't know
if it was the healthiest choice for an afternoon snack, but it sure was delicious. 
Tonight after my little ones have gone to bed, I'm going to sit myself down on
the couch with one (probably two) cookies and a cup of my favorite hot
chocolate.  I feel pretty happy about it!

Salted
Chocolate Chip Shortbread Cookies

1
cup butter, room temperature

3/4
cup powdered sugar

1
1/2 teaspoon coarse sea salt, plus more for sprinkling

2
1/3 cups all-purpose flour

1
cup dark chocolate chips

In
the bowl of an electric mixer fitted with a paddle attachment, combine butter,
powdered sugar, and salt and mix until smooth.  Add flour and mix until
just combined.  Mix in chocolate chips.  Form dough in an 8-inch
square log; wrap tightly in plastic wrap and freeze until firm, 30 minutes.

Preheat
oven to 350 degrees.  Cut dough into 1/4-inch thick slices and place on
parchment-lined baking sheets.  Sprinkle with coarse sea salt.  Bake
until cookies are golden brown around edges, 15-18 minutes.  Let cookies
cool 5 minutes on sheets.  Transfer to wire racks to cool completely.

*My
favorite salt for sprinkling is Fleur de Sel or Maldon.

Recipe
adapted from Martha Stewart's Holiday Shortbread recipe