Mile High Shortbread Chocolate Chip Cookies

Preheat oven to 350ºF.

Use a mixer to combine butter and powdered sugar until well-mixed. Add vanilla extract and salt, then sift in flour gradually and mix until combined. Use a spoon to stir in chocolate chips until evenly distributed. Place dough in the refrigerator for 30 minutes prior to rolling.

Prepare a large baking sheet with parchment paper. Roll dough into 2″ balls and place 2″ apart on paper (they do not spread much). Press down lightly on each ball to spread it slightly.

Bake on the center rack for 10 minutes. Remove baking sheet from the oven and allow to cool for 2-3 minutes before transferring cookies to a cooling rack.

Store in a Ziploc bag or airtight container once completely cooled.