Espresso and Chocolate Chip Shortbread Cookies

Beat the butter and sugar for 5-6 minutes before mixing in the vanilla.
Gently mix in the mixture of the flour, cornstarch, salt, and espresso, before mixing in the mini chocolate chips.
Form the dough into a log, wrap and chill in the fridge for 2+ hours, before slicing into 1/4 inch slices and placing on a parchment paper (or silicon mat)

lined baking sheet!
Bake in a preheated 350F/180C oven until the bottom just starts to brown, about 12 minutes, before removing from the oven and letting cool completely on the baking sheet.

Nutrition Facts: Calories 139, Fat 8g (Saturated 5g, Trans 0.3g), Cholesterol 21mg, Sodium 53mg, Carbs 14g (Fiber 0.3g, Sugars 5g), Protein 1g