Chocolate Chip Shortbread

1. 1

   Preheat the oven to 350 degrees F. Line a 9-inch-square baking pan with foil, leaving a 2-inch overhang on 2 sides.

2. 2

   Beat the butter, vanilla and salt in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes.

3. 3

   Reduce the mixer speed to low; add the confectioners' sugar and beat until just incorporated.

4. 4

   Add the flour in 2 batches and beat until smooth.

5. 5

   Stir in 1/2 cup chocolate chips with a wooden spoon.

6. 6

   Lightly dust your hands with flour and press the dough into the prepared pan.

7. 7

   Score the top with a knife to make 9 strips, then score the strips in half to make 18 pieces.

8. 8

   Bake until the edges are firm and the top is dry, 40 to 45 minutes.

9. 9

   Immediately rescore the cookies, then let cool 20 minutes in the pan.

10. 10

    Lift the foil to remove the shortbread from the pan and transfer to a rack to cool completely.

11. 11

    Cut the shortbread into pieces along thescored lines.

12. 12

    Put the remaining 1/2 cup chocolate chips in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until melted.

13. 13

    Drizzle over the shortbread and let stand until set, about 1 hour.

14. 14

    Photograph by Johnny Miller

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