Step 1

Beat the butter and sugar until light and fluffy with an electric mixer.  Add flour and salt, mix on low speed until the ingredients are incorporated.  If the dough is crumbly, use your hands to knead the dough until it comes together.  Add chocolate chips and gently mix into dough until evenly distributed.  Put the dough into a gallon zipper bag and roll out on a flat surface {being sure to keep top open while rolling}.  Roll the dough out to the edges and into the corners of the bag.  Seal top of bag and refrigerate for at least one hour.

Step 2

Preheat oven to 300 degrees and line 2 baking sheets with a silicone mat or parchment paper.  Using a 2" round cookie cutter, cut 24 cookies from dough.  Place 12-15 cookies on each sheet and bake each sheet for 18-20 minutes or until they are just starting to turn light brown.  Cool completely.

Step 3

OPTIONAL: To dip your chocolate chip shortbread:  Melt 4-5 squares of almond bark in the microwave for 1 minute and stir.  Continue to microwave in 30 second increments until the almond bark is melted and smooth.  Dip each cookie half way into the chocolate and place chocolate covered cookie onto a parchment lined cookie sheet to set.

Step 4

Store in an airtight container for up to a week or freeze for up to 3 months.