2 cups butter, softened
1 cup white sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
1 bag chocolate chips
Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well. Store dough in the refrigerator over night.
Preheat oven to 350 degrees.
Scoop tablespoon full drops onto a cookie sheet. Bake for 15 minutes and then remove and, with a spatula, press down the dough to make it flatter.
Put back into oven for 3-8 minutes or until the bottom and sides are starting to brown.
Allow to cool completely.
Melt chocolate chips in the microwave on high for 1 minute. Stir and add time in 30 second increments until chocolate is smooth.
Dip half of the cookie in the chocolate and place on a cookie sheet lined with parchment paper.
Place finished shortbread cookies in the refrigerator until chocolate has hardened.