Preheat oven to 375 degrees Fahrenheit.

Soften butter.

In a mixing bowl, beat together softened butter and sugar until light and fluffy.

Add vanilla extract and mix well.

Gradually add flour and salt to the butter mixture, mixing until just combined.

Stir in miniature semisweet chocolate chips.

Divide the dough into two equal halves.

Press each half of the dough into an ungreased 8-inch round pan.

Bake in the preheated oven for 12 minutes, or until the edges are golden brown.

Remove from oven and use a sharp knife to score each shortbread into 8 even wedges, being careful not to cut all the way through.

Leave the shortbread in the pans and allow to cool on racks for 10 minutes.

Invert the shortbread onto the racks and allow to cool completely.

Break the shortbread into wedges and serve.