chocolate chip and cornmeal shortbread with flaky sea salt

My craving for shortbread tends to kick in late at night. I dream of chocolate, creamy butter, and a touch of saltiness. While I may intend to make it as a treat for others, I often find myself eating approximately 987654 pieces during the "taste test." On my birthday earlier this month, all I wanted upon returning home was a chocolate dessert that could be whipped up without creating a mess. This recipe fits the bill perfectly, especially when enjoyed chilled straight from the fridge. The chilled shortbread pieces taste the best to me. I did not have quite enough butter, so I substituted 2 tablespoons of Olinda olive oil, though using all butter is also an option. Please check out my chocolate chip and cornmeal shortbread with flaky sea salt recipe. If you want to eat more than one stick of butter in a day, then this recipe is ideal for you.

3/4 cup unsalted butter, softened OR use 10 tablespoons unsalted butter, softened plus two tablespoons olive oil

1/3 cup brown sugar, light or dark brown sugar work fine

1/3 cup granulated sugar, plus 2 teaspoons for sprinkling

1 teaspoon vanilla extract

1 1/2 teaspoons orange zest, optional

1/4 teaspoon salt

1 1/2 cups all-purpose flour

1/4 cup cornmeal

3/4 cup mini chocolate chips (you may use regular sized chocolate chips, but the mini chips make the shortbread easier to cut evenly)

Flaky sea salt, a pinch or sprinkling

Preheat the oven to 325°F and spray an 8-inch square or circular baking pan with baking spray.

Beat butter, olive oil if using, sugars, vanilla, orange zest if using, and salt in a large mixing bowl until soft and creamy, about 2 minutes. Scrape down the bowl as needed. Mix in flour and cornmeal just until incorporated and the dough begins to come together in shaggy pieces. Mix in chocolate chips just until incorporated. It will be dry, but should stick together when you press it together.

Scrape the shortbread dough into the prepared pan. Smooth the top of the dough into an even layer. Prick the dough all over with a fork and sprinkle the top evenly with sugar and a pinch of flaky sea salt.

Bake the shortbread until light golden and set, about 30-35 minutes. Cool for 1 hour in the pan on a wire rack, then carefully invert it onto a plate, then a cutting board. Use a sharp knife to cut into wedges or squares. You may enjoy the cookies at room temperature or chilled out of the fridge.