Bakery Shortbread With Chocolate Chips

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

1. Your butter needs to be REALLY soft - at least 3 hours at room temperature.
2. Beat the butter with the sugar, salt and vanilla until creamy-smooth.
3. Whisk or sift the flour and cornstarch to combine.
4. Add to butter by thirds, stirring until completely combined.
5. Place dough on a sheet of plastic wrap.
6. Form into a log 2-3" wide and 8-9" long.
7. Wrap tightly, and roll the plastic on the counter to form a tight, compact shape.
8. Freeze until mostly firm, 20-30 minutes.
9. Meanwhile, preheat oven to 350F.
10. Pour chocolate chips onto a plate.
11. Slice firm cookie dough into 1/4" slices.
12. Press one side of each slice into chips and place on a parchment-lined cookie sheet, chocolate chips facing up.
13. Leave 2" between cookies (they will spread).
14. Bake in preheated oven 18-20 minutes, until the edges are just beginning to brown.
15. Cool on pan 5 minutes, then transfer to wire rack until completely cooled.

unsalted butter, sugar, salt, vanilla, flour, cornstarch, chocolate chip

Taken from www.food.com/recipe/bakery-shortbread-with-chocolate-chips-508770 (may not work)