PREPARATION:

1. Preheat oven to 375°F.
2. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in vanilla. Add flour and salt; beat at low speed. Stir in chocolate chips.
3. Divide dough in half. Press each half into ungreased 8-inch round cake pan.
4. Bake 12 minutes or until edges are golden brown. Score shortbread with sharp knife (8 triangles per pan), taking care not to cut completely through shortbread.
5. Cool in pans on wire racks 10 minutes. Invert shortbread onto wire racks; cool completely. Break into triangles.