Using an electric mixer with a large bowl or standing mixer fitted with the paddle attachment, beat butter, sugars and vanilla on medium-high speed until light and fluffy, 3–5 minutes.

Use a spatula to scrape down sides of bowl and then slowly add flour with your mixer on low speed.

Add chocolate chunks to the mix.

Divide dough in half, wrap in saran wrap and refrigerate for at least two hours.

Preheat oven to 350 degrees Fahrenheit

Remove dough from refrigerator and roll into two logs 2 or 3 inch in diameter.

Brush the rolls with an egg wash.

Slice rolls into into 2 inch slices.

Place shortbread on parchment lined baking sheets and sprinkle with crushed peppermint.

Add a pinch of course sea salt to each cookie and bake for about 10 to 12 minutes or until set and slightly brown around the edges.

Remove cookies from baking sheets and allow to set for a few minutes.