Chocolate Chip Shortbread Cookies

Ingredients:

• 1 cup softened butter
• 2/3 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3/4 cup mini chocolate chips
• 8 ounces chocolate melting wafers  

Optional additions:

• 1/4 cup chopped nuts (e.g., walnuts, pecans)
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon

Instructions:

1. Cream butter and sugar: In a large mixing bowl, use a hand mixer to beat together butter and powdered sugar until light and fluffy. Add in vanilla extract and beat until combined. 2. Mix dry ingredients: Add flour and mix just until flour disappears. Fold in mini chocolate chips and any optional additions.  
2. Chill dough: Transfer dough to a gallon-sized resealable plastic bag or between two layers of plastic wrap. Roll until 1/4 inch thick. Refrigerate on a flat surface until firm, about 1-2 hours.
3. Bake: Preheat oven to 325°F (165°C). Remove dough from plastic and cut into equal-sized squares or rectangles. Transfer cut pieces to a parchment-lined baking sheet. Bake for 18-20 minutes, or until edges are just lightly kissed with brown.
4. Dip in chocolate: Melt dipping chocolate in a small microwave-safe bowl by microwaving on high for 30 seconds at a time, stirring between. Dip cookies in chocolate, covering 1/3 or 1/2 of the cookie. Transfer to parchment paper to harden.  

Optional additions:

• For extra flavor: Add chopped nuts, salt, or cinnamon.
• For a richer texture: Use a combination of butter and brown sugar.
• For a spicier kick: Add a pinch of cayenne pepper.

Enjoy your delicious Chocolate Chip Cookies!