- 1/2 cup (1 stick) unsalted butter, 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
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.)
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.