yield: 24-ish cookies
225 g unsalted butter, softened
50 g brown sugar
50 g powdered sugar
1 tsp vanilla extract
260 g flour
1/2 teaspoon salt
100 g ruby chocolate
50 g dark chocolate
flaky salt
In a large mixing bowl, beat the butter with an electric mixer on medium speed until smooth. Beat in the brown sugar and powdered sugar until creamy, about 2 minutes. Add in the vanilla extract and do a quick mix to combine.
Add in the flour and salt and mix at low speed to combine. Before the flour is completed mixed in, add the chopped chocolate and finish mixing at low speed.
Turn the cookie dough out onto a sheet of plastic wrap and cover with another layer of plastic wrap. Roll the dough out to 1/2" thickness (I use the plastic guides that fit on the end of my rolling pin). Chill in the fridge for at least 1 hour or overnight until they are solid throughout.
Preheat oven to 350F and line a baking sheet with parchment paper. Use a long knife to cut the cookies into squares about 2" square. Place cookies on the baking sheet 1" apart.
Bake for about 14 minutes or until the edges become golden brown. Sprinkle cookies with flaky salt while they're still warm. Let cookies cool completely before enjoying them as they need time to set.
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