CKT Salted Butter Chocolate Chip Shortbread Cookies

CKT Salted Butter Chocolate Chip Shortbread
adapted from: Smitten Kitchen via Alison Roman
makes approx. 24 cookies
Recipe Note: Easy

1 cup + 3 TBS salted butter - cold-ish, cut into small pieces
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tsp vanilla extract
2 1/4 cups flour
6 oz (or a little more!) semi-sweet chocolate chips
1 large egg - lightly beaten
Demerara, turbinado, raw, or sanding sugar, for rolling
Flaky sea salt or kosher salt for sprinkling

In a large stand mixer cream the butter, sugars, and vanilla together until light and fluffy. Mix in flour until just incorporated, then the chocolate chips. The dough might be slightly crumbly. Divide the dough on to two pieces of parchment paper. Rolling the paper, create the cookie logs; 2 - 2 1/2 inches in diameter. Place the logs in the freezer for 20ish minutes or in the fridge for 4 hours. Preheat oven to 350 F. Unwrap the dough and brush with the (beaten) egg. Then roll the logs in the raw sugar. Using a sharp knife cut cookies into 1/2-inch coins (using a sawing motion helps when you hit the chocolate chips). Some cookies may need a little reconstruction. Place on cookie sheet and sprinkle with salt. Cook for ~15 minutes, but you are really looking for color here (see above).