Ingredients:
7 tbsp unsalted butter, softened
1⁄3 cup sugar
3⁄4 cup all-purpose flour, sifted,
plus extra for dusting
1⁄4 cup cornstarch, sifted
1⁄4 cup dark chocolate chips

Method:
1 Preheat the oven to 340°F (170°C). In a large bowl with an electric hand mixer,cream together the butter and sugar until light and fluffy. Stir in the flour, cornstarch, and chocolate chips, and bring together to form a rough dough.

2 Turn the dough out onto a lightly floured work surface and gently knead it together until it becomes smooth.

3 Roll into a 21⁄2in (6cm) diameter log, and slice at 1⁄4in (5mm) intervals into cookies. Place spaced apart on 2 non-stick baking sheets.

4 Bake in the center of the oven for about 15–20 minutes until lightly golden. They should not color too much.

5 Leave on the sheets for a few minutes before transferring to a wire rack to cool completely. STORE These will keep in an airtight container for 5 days.

Chocolate Chip Shortbread Cookies