Bakery Shortbread With Chocolate Chips

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   ["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.", "Whisk or sift the flour and cornstarch to combine.", "Add to butter by thirds, stirring until completely combined.", "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.", "Meanwhile, preheat oven to 350F.", "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).", "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."]

* Per serving · 4 servings · Values may vary.

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