-
Preheat oven to 375 degrees F.
-
Cream butter, sugar, and brown sugar in a large bowl until light and fluffy.
-
Add vanilla and beat to combine.
-
Whisk together flour and salt. Add to the creamed mixture and mix only until blended.
-
Stir in pecans and 1 1/4 cups chocolate chips.
-
Press dough evenly into a 17- X 13- X 1-inch sheet pan.
-
Sprinkle top with remaining 1/2 cup chips. Slightly press chips into dough.
-
Bake 20 minutes or until light golden brown. Be careful not to over-bake.
-
Cool shortbread completely in the pan.
-
Once cooled, cut into bars approximately 1- X 3-inches in size. Drizzle with chocolate glaze if desired.