Olive Oil Shortbread with Rosemary Chocolate Chunks

Ingredients

• 1 1/2 cups all-purpose flour (195 grams)
• 1/2 cup powdered sugar (60 grams)
• 2 tablespoons turbinado (raw) sugar (25 grams), plus 1 teaspoon (5 grams)
• 1/2 teaspoon fine sea salt
• 1/2 cup mild olive oil (120 ml)
• 1 teaspoon finely minced fresh rosemary leaves
• 1/2 cup semisweet chocolate, chopped into small chunks (85 grams)
• 1 egg white, beaten until loose (optional)

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