Bakery Shortbread With Chocolate Chips

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• 12 tablespoons unsalted butter, very soft (6 ounces, 1 1/2 sticks)
• 1/2 cup granulated sugar (3 1/2 ounces by weight)
• 1/4 teaspoon table salt
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour (7 1/2 ounces by weight)
• 1/4 cup cornstarch (1 ounce by weight)
• 1/2 cup mini chocolate chip (i used a lot more, almost 6 ounces)

Recipe

• 1 your butter needs to be really soft - at least 3 hours at room temperature. beat the butter with the sugar, salt and vanilla until creamy-smooth.
• 2 whisk or sift the flour and cornstarch to combine. add to butter by thirds, stirring until completely combined.
• 3 place dough on a sheet of plastic wrap. form into a log 2-3" wide and 8-9" long. wrap tightly, and roll the plastic on the counter to form a tight, compact shape. freeze until mostly firm, 20-30 minutes.
• 4 meanwhile, preheat oven to 350°f.
• 5 pour chocolate chips onto a plate. slice firm cookie dough into 1/4" slices. press one side of each slice into chips and place on a parchment-lined cookie sheet, chocolate chips facing up. leave 2" between cookies (they will spread).
• 6 bake in preheated oven 18-20 minutes, until the edges are just beginning to brown. cool on pan 5 minutes, then transfer to wire rack until completely cooled.