Ingredients

• 1/2 cup unsalted butter (1 stick), softened to room temperature
• 1/4 cup sugar
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 1/3 cup mini chocolate chips

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Instructions

1. Watch how to make this recipe.
2. Preheat the oven to 300 degrees F. Cream the butter with the sugar using a handheld mixer. Mix in the rosemary, salt, and flour, 1/4 cup at a time. Sprinkle in the chocolate chips, and stir by hand until well-distributed. Gather the dough into a ball. (If the dough begins to soften or feel greasy, chill the dough for 15 minutes.)
3. Roll the dough out into a rectangle of 1/2-inch thickness and cut into rectangles about 1/2-inch by 2-inches. Place the dough pieces on a cold ungreased baking sheet. Prick the tops with a fork. Bake the shortbread until the dough starts to turn a golden color, about 25 minutes. Remove the shortbread from the baking sheet and let cool completely on a rack.