Ingredients
- 2 cup all-purpose flour
- 1 1/4 teaspoon coarse salt
- 2 stick unsalted butter, softened, plus more for pan
- 3/4 cup confectioners’ sugar
Preparation
Baking Directions:
For shortbread: Preheat oven to 300 degrees.
Sift together flour and salt into a medium bowl.
Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl with a rubber spatula as needed.
Add sugar gradually, beating between additions; continue to beat until mixture is very pale, about 2 minutes total.
Reduce speed to low, and add flour mixture; beat until just combined.
For chocolate-chunk shortbread: After beating in the flour, beat in 4 ounces chopped bittersweet chocolate (3/4 cup).
Press dough evenly into a parchment-lined 9-by-13-inch rimmed baking sheet; refrigerate until firm, about 20 minutes.
Cut dough in eighths lengthwise, then quarters crosswise, making 32 rectangles.
Evenly pierce all over with a skewer.
Bake until shortbread is firm in center and golden brown, 50 minutes to 1 hour.
Transfer pan to a wire rack; immediately recut rectangles with a paring knife.
Let shortbread cool completely in pan.
Melt 5 ounces bittersweet chocolate.
Dip bars into chocolate, place on parchment-lined baking sheet, and refrigerate until chocolate is set, about 10 minutes.
