I’ll Be Home for Christmas Shortbread Cookies are great for any time of year

In 2014, Amanda Mizen, who owns Desmond & Beatrice Bakery, shared this recipe for tender shortbreads. She based the cookies on the ones Porter Airlines used to give away in the lounge at Billy Bishop Airport. These are great during the holidays or any time of year.
I’ll Be Home for Christmas Shortbread Cookies
2 cups (500 mL) salted butter, at room temperature
1 cup (250 mL) granulated sugar
18 oz (500 g) all­purpose flour (about 3 1/2 cups or 875 mL)
1/2 cup (125 mL) corn starch
1/2 cup (125 mL) milk chocolate chips
In large bowl using electric mixer, beat butter and sugar on high until light and fluffy, about 1 minute. Scrape down bowl.
In medium bowl, through fine-mesh sieve, combine flour and corn starch. Add to butter mixture along with chocolate chips. Stir with wooden spoon.
Scooping about 2 tbsp (30 mL) of dough at a time, roll cookies into balls. Arrange 1­inch (2.5­cm) apart on parchment­ lined baking sheet.
Bake in batches in preheated 350 F (180 C) oven until just starting to colour, about 20 to 25 minutes.
Cool on tray 10 minutes. Transfer to wire rack to cool completely. Store in airtight container at room temperature 5 days or freeze 1 month.
Makes about 30.