Choco Shortbreads

Recipe View 5 mins Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper. (5 minutes)

Recipe View 2 mins In a medium bowl, whisk together the all-purpose flour and cornstarch until well combined. Set aside. (2 minutes)

Recipe View 5 mins In a large bowl, cream the softened butter with an electric mixer until smooth and light. Add the confectioners' sugar, granulated sugar, vanilla extract, and salt. Beat until the mixture is fluffy and well combined. (5 minutes)

Recipe View 3 mins Gradually add the flour mixture to the butter mixture, beating on low speed until a dough just comes together. Be careful not to overmix. (3 minutes)

Recipe View 3 mins On a lightly floured surface, gently knead in 1/2 cup of the mini chocolate chips until evenly distributed throughout the dough. (3 minutes)

Recipe View 5 mins Divide the dough in half. Shape each half into a 6-inch round disc. Transfer the rounds to the prepared baking sheet. (5 minutes)

Recipe View 3 mins Using a sharp knife or bench scraper, cut each round into 8 wedges. Prick each wedge several times with a fork. (3 minutes)

Recipe View 25 mins Bake for 22-25 minutes, or until the edges are lightly golden brown. (25 minutes)

Recipe View 15 mins Remove from the oven and let the shortbread wedges cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (15 minutes)

Recipe View 5 mins While the shortbreads are cooling, melt the remaining 1/2 cup of mini chocolate chips in a heatproof bowl set over a pan of simmering water or in the microwave in 30-second intervals, stirring until smooth. (5 minutes)

Recipe View 10 mins Drizzle the melted chocolate over the cooled shortbread wedges. Let the chocolate set before serving. (10 minutes)