Step 1: Mix the Dough
In the bowl of a stand mixer with the paddle attachment, combine flour, butter, powdered sugar, cocoa powder, cornstarch, salt, and vanilla. Beat on medium speed for about 1 minute until a thick, smooth dough forms—it’ll look like chocolate heaven. Scrape down the sides with a rubber spatula and beat 30 seconds more to nix any flour pockets. This is the base of your Chocolate Shortbread.

Step 2: Chill It
Scrape the dough onto plastic wrap with your spatula, pat it into a disk, and wrap it tight. Chill in the fridge for at least 2 hours—or up to 2 days if you’re prepping ahead. This firms it up for easy rolling, a must for easy holiday cookies.

Step 3: Roll and Cut
Set racks in the top and bottom thirds of your oven and preheat to 300°F. Line two baking sheets with parchment. Lay a large piece of parchment on your work surface, unwrap the dough, and top with another sheet. Roll it out with your rolling pin to ¼-inch thick—smooth and even. Use a sharp knife or pizza cutter to slice into 3-inch diamond shapes (or a 2-inch round cutter for circles). Arrange on the sheets, 1 ½ inches apart. Reroll scraps to get 14-16 cookies total.

Step 4: Bake to Perfection
Bake for 25 to 30 minutes, rotating pans halfway through—top to bottom—for even browning. They’re done when firm to the touch. Cool on the sheets for 5 minutes, then transfer to a wire rack with a metal spatula to cool completely—patience here keeps them crisp.

Step 5: Drizzle and Decorate
In a small microwave-safe bowl, melt the chocolate chips in 30-second bursts, stirring between, until smooth. Drizzle over the cooled Chocolate Shortbread with a spoon or piping bag—go wild or keep it neat. Sprinkle with sugar pearls if you’re feeling festive. Chill in the fridge for 15-20 minutes to set the chocolate.