Cream the butter and sugar with a handheld mixer. Add the rosemary, salt, and flour, about ¼ cup at a time. Sprinkle in the chocolate chips, and stir by hand until
Gather the dough into a ball.
Cook’s Note: If the dough begins to soften or feel greasy, chill the dough for 15 minutes.
Roll the dough out into a rectangle of ½-inch thickness and cut into rectangles about ½-inch by 2-inch.
Place the dough on a cold ungreased baking sheet.
Bake the shortbread for 25 minutes, or until the dough starts to turn a golden color. Remove the shortbread from the baking sheet and let cool completely on a rack.
Recipe by Faithful Provisions at https://faithfulprovisions.com/rosemary-chocolate-chip-shortbread/