Celiac-Safe Salted Chocolate Chunk Shortbread Cookies

Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the all-purpose flour and cornstarch. Set aside.

In a separate bowl, cream together the softened butter and powdered sugar until light and fluffy.

Add the vanilla extract and salt to the butter mixture and mix until well combined.

Gradually add the flour mixture to the butter mixture, mixing until just combined.

Fold in the dark chocolate chunks until evenly distributed throughout the dough.

Scoop tablespoon-sized portions of dough and roll them into balls. Place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Flatten each ball slightly with the palm of your hand.

Sprinkle a small pinch of sea salt on top of each cookie before baking.

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Equipment Needed

Spice Level:

Dietary