For the Shortbread

• Cream the butter and sugars in the bowl of your stand mixer with the paddle attachment for 3 minutes, or until it’s light and fluffy.
• Add the vanilla and mix to combine.
• Add the flour, cornstarch, and salt and mix until combined.
• Wrap the dough in plastic wrap and place in the fridge for one hour.
• While the dough chills, prepare your caramel sauce (if you’re making it yourself) and then let it cool completely.
• Remove the dough from the fridge and slice it in half. Roll each half into a log about 2″ thick. Roll the logs into coarse turbinado sugar, then slice into 18 total slices about 1/2″ thick.
• Place the cookies onto 2 parchment lined cookie sheets, then place into the freezer while you preheat the oven to 375 degrees.
• Bake for 8-9 minutes, the remove from oven and immediately use a rubber spatula to scoot in any runaway edges and then use a measuring spoon to press a well into the center of each cookie.
• Let the cookies cool on the hot cookie sheet.
• While the cookies cool, melt the chocolate chips and coconut oil until smooth.
• When cookies are cooled top each one with 2 tsp of salted caramel sauce. Use an offset spatula to help the caramel spread a bit, but not all the way to the edges.
• Pour 2 tsp of melted chocolate on top and spread so that it covers the caramel.
• Top with flaky salt and then allow the chocolate to set before enjoying at room temperature, or chilled from the fridge.