The rounded end of these buttery wedges of chocolate chip shortbread are dipped in chocolate.

Chocolate Chip Shortbread Triangles

3/4 cup (1 1/2 sticks) butter (not spread), room temperature, plus butter for greasing pans
1/2 cup plus 2 tablespoons granulated sugar
2 teaspoons vanilla extract
Pinch salt
1 3/4 cups all-purpose flour
1 scant cup mini-size semi-sweet chocolate chips
5 ounces dark chocolate coating chocolate*

Preheat oven to 350°F (175°C). Grease 2 (9-inch) pie pans with butter.
In the large bowl of an electric mixer, beat butter, sugar and vanilla until fluffy.
In a separate bowl, combine salt and flour. Stir until blended. Add to butter mixture and beat until blended, scraping down the sides of the bowl as needed.
Stir in chocolate chips. Divide dough in half and place in prepared pie pans. Pat down, smoothing edges with fingertips. Using a small, sharp knife and a ruler, score dough in each pan into 8 wedges, cutting down halfway through the dough.
Bake in preheated oven for 20 minutes or until lightly browned. Remove from oven and cool.
Place coating chocolate in microwave-safe, glass measuring cup with a handle. Microwave for 1 minute on highest power. Stir vigorously. If it hasn't melted, microwave for 30 seconds and stir again. If it still hasn't melted, microwave 30 seconds and stir again.
Using a sharp knife, cut into wedges, using the lines you previously cut as guidelines. Place wax paper on a baking sheet. Dip rounded end of each cookie into chocolate and place on wax paper for chocolate to harden.

Makes 16 wedges.

*Coating chocolate is sold in craft stores, cake- and candy-making shops and some supermarkets. Often it's formed into small discs. If necessary, thin melted coating chocolate with vegetable oil. Add 1 tablespoon and stir.

Storage: Can store one week in airtight container at room temperature. Don't store crisp and soft cookies in the same container or the crisp ones might soften. Make sure cookies are completely cool before storing or they'll sweat and get soggy.