Orange-Scented Scottish Shortbread with Dark Chocolate
INGREDIENTS
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12 Tbsp. (1 1/2 sticks) butter , at room temperature (large batch: 36 Tbsp. or 4 1/2 sticks)
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6 Tbsp. granulated sugar (large batch: 18 Tbsp.)
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2 Tbsp. finely grated orange zest (from about 1 orange; large batch: 6 Tbsp. from about 3 oranges)
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2 cups all-purpose flour (large batch: 6 cups)
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1/2 tsp. fine salt (large batch: 1 1/2 tsp.)
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1 cup dark chocolate chunks (large batch: 3 cups)
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1 Tbsp. raw, granulated, or turbinado sugar (optional; large batch: 3 Tbsp.)
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