Preheat your oven to 160C fan / 180C. Prepare a large baking tray with non-stick baking paper (I usually have a couple of trays)

Beat together your softened butter / baking block and sugar until smooth. This shouldn't take very long - an electric hand mixer would be ideal. Add in your 1 tsp vanilla extract, if using - I more recommend this if you're making this recipe dairy-free in the absence of that 'buttery' taste.

Add in your flour and mix again. Mix until there is no white flour showing but it still looks like its all more crumbly bits.

Add in your chocolate chips and stir so evenly dispersed.

Bring the dough together in your hands, I tend to do this in 2-3 lumps (by doing it this way you don't over mix the dough).

Wrap up the dough in some cling film and allow to sit in the fridge for at least an hour to firm up. If you don't do this step the shortbread will spread as the butter/baking block melts too much.

Once chilled, lightly flour a surface and roll out your dough to between 1cm and 1.5cm thick. Using a knife, cut out a 'wobbly triangle shape'!! I made myself a little card template and cut around it so they were all similar size. To be honest you can cut them whatever shape you like!!

Keep cutting out your shapes and place them on a prepared baking sheet. Keep rolling your dough out and cutting it out until all the dough has been used up. Don't place your shapes too close together though, they don't tend to spread but if they could a little if its a warm day!

Bake in the oven for about 12-15 minutes until they start to turn slightly golden around the edges. (If you need to do multiple trays of them continue to do so)

Remove from the oven and leave to cool on the baking tray. Don't try to move them when they are hot, they are delicate at that stage and firm up once cool.