Based on a recipe from the New York Times, these sweet and salty slice-and-bake cookies are a Stille family favorite!

Preparation

Cream the butter, sugars, and vanilla together with an electric or stand mixer on medium-high speed for about 5 minutes, or until light and fluffy. Use a spatula to scrape down the sides of the bowl, then turn the mixer to low and slowly add the flour and mix until smooth. Once incorporated, mix in the chocolate chunks.

Divide the dough in half, then roll into logs about 6 inches long and 2 inches wide. Wrap in parchment paper and chill in the refrigerator for 2 hours, or until firm.

Preheat oven to 350°F.

Brush the outside of the chilled dough logs with beaten egg, then roll them in the demerara sugar to coat. Cut logs into slices about ½ inch thick. Arrange cookies on a parchment-lined baking sheet about 1 inch apart, then sprinkle with sea salt.

Bake cookies for about 15 minutes, until the edges start to brown. Cool for 10–15 minutes at room temperature before serving.