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Olive Oil Shortbread with Rosemary & Chocolate Chunks

Ingredients

  • Smitten Kitchen /every Day by way of Food52
  • 1 1/2 cups 195 grams all-purpose flour
  • 1/2 cup 60 grams powdered sugar
  • 2 tablespoons 25 grams, plus 1 teaspoon (5 grams) turbinado (raw) sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 cup 120 ml mild olive oil
  • 1 teaspoon finely minced fresh rosemary leaves
  • 1/2 cup 85 grams semisweet chocolate, chopped into small chunks
  • 1 egg white beaten until loose (optional not vegan :( )

Instructions

  • Heat the oven to 325° F.
  • In a large bowl, whisk together the flour, powdered sugar, 2 tablespoons turbinado sugar, and the salt.
  • Add the olive oil and rosemary and stir to combine.
  • Add the chocolate chunks and stir again.
  • Gather the dough with your hands into one mass.
  • Roll out the dough to an 8- to 9-inch roundish slab between two sheets of parchment paper. Remove the top sheet and use the bottom to slide the cookie round onto the back of a large baking sheet.
  • If desired—it merely provides a little shine—brush the cookie with the egg white. Sprinkle with remaining 1 teaspoon turbinado sugar. Bake for 20 to 25 minutes.
  • Slide the cookie round carefully onto a cutting board while the cookie is still totally hot. Cut with a sharp, thin knife into desired shape(s). Let cool completely, then separate.
  • Do ahead: This dough keeps well in the freezer. Baked cookies keep for 2 weeks in an airtight tin at room temperature.
  • Note: For a milder flavor, replace half of the oil with a neutral/flavorless one. You can cut this into shapes with cookie cutters, too, but the chocolate provides a little resistance.