Choco Shortbreads

1 ¼ c. all-purpose flour

½ c. cornstarch

10 Tbsp. butter, softened

¼ c. powdered sugar

2 Tbsp. white sugar

¼ tsp. salt

½ tsp. vanilla extract

1 c. mini semi-sweet chocolate chips

Preheat oven to 325°. Sift together flour and cornstarch; set aside. Cream butter until smooth; add white sugar, powdered sugar, vanilla and salt; beat until fluffy. Slowly add flour mixture to butter mixture, beating on LOW until dough forms. On floured surface, knead in ½ c. chocolate chips. Shape dough into two equal parts, pat each into 6” wedges. Bake 25 minutes. Remove immediately to cool on wire rack. Melt remaining chips and drizzle over wedges.