Oven Temp: 325ºF
Time: 35 mins.
Ingredients:
1/2 pound (2 sticks) unsalted butter, softened
1/3 cup granulated sugar
1/3 (packed) cup brown sugar
pinch salt
1/2 teaspoon vanilla extract
2 cups flour
2 3/4 cups mini chocolate chips
1 tablespoon vegetable oil
Preparation:
Preheat oven to 325º F. Using an electric mixer, beat butter, sugars and salt for about 1 minute. Beat in vanilla. Reduce speed and add flour in 3 additions, beating just until blended. Stir in 3/4 cup chocolate chips.
Transfer dough to an ungreased 13 by 9 inch baking pan. Press the dough evenly on the bottom of the pan with your fingers. Bake until golden brown, about 35 minutes. Do not under bake. Let cool for 5 minutes.
Cut the shortbread in the pan, lengthwise and crosswise into quarters, then lengthwise into 32 rectangles. Let cool in the pan.
Melt the remaining chocolate and the oil in a small saucepan over a low heat, stirring until smooth. Dip half of each cookie into the chocolate, place on wax paper. Let stand until chocolate is set. Cookies may be made up to 4 days ahead and stored, tightly wrapped at room temperature.
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