I love this recipe! I found it years ago. I always double it. Below is the single recipe. Batter is safe to taste– no eggs.
1/2 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla
1 cup all purpose flour
1/4 teaspoon salt
1 cup mini chocolate chips ( I never have mini, I used regular. To double, I only use 1 1/2 cups chips. 2 is too many.)
Preheat oven to 375 degrees.
Beat butter and sugar in large bowl until light and fluffy.
Beat in vanilla.
Add in flour and salt. Beat until well combined.
Stir in chocolate chips.
Divide dough in half and press each half into an ungreased 8″ round cake pan. (I don’t have those so I use a cookie sheet and I roll it onto that.)
Bake 12 minutes or until golden brown (It takes longer for a double recipe, almost double the time. Just keep an eye on them.)
Score shortbread with sharp knife and cut or break into triangles (for round pan, and square for cookie sheet.)
Let pans stand on wire rack for 10 minutes.
*photo of chocolate chips from Google Images Editor at Large