salted butter chocolate chunk shortbread

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4 steps

1
I rescaled the recipe, decreasing it, so I can use just a 1/2-pound package (16 tablespoons) of butter (vs. the 1 cup plus 2 tablespoons in the original).
2
I often cheat, buying pre-chunked chocolate (Callebaut — see here or here — is my go-to).
3
*Correctly scaled down, the updated recipe uses 5.5 ounces of chocolate, which will give you the same chocolate-to-dough proportion as the original recipe. I often round it to 6 ounces of chocolate for ease; my family loves this, I find it to be just a tiny bit too much chocolate. You can choose your own preference.
4
I make one larger log of dough vs. two smaller ones. The final cookies are somewhat larger/heftier, making a single cookie the ideal serving size.