Preheat oven to 320°F ( 160°C)
Using a mixer, combine the butter, vanilla extract and confectioners sugar together in a bowl. Mix until light and fluffy.
Add the flour and mix until just combined, then stir in the chocolate chips.
Place the dough on a large sheet of foil. Then fold the foil over the dough to cover it. Using a rolling pin, roll out the top of the foil pressing out the dough beneath it to about a ¼ inch thick.
Leave the pressed out dough in the foil and place it on a flat surface in the fridge for up to an hour. After an hour it should have hardened, making it easier to cut into shapes.Cut with a knife or cookie cutters of any shape you prefer.
Place cut out shapes on a baking sheet and bake for about 15 minutes. The shortbread should still be a pale color and lightly browned on the edges when you remove it from the oven. Leave on the tray for about 5 minutes before transferring to a wire rack to cool completely.
When cool dip in melted chocolate and place on parchment paper to dry and set. The chocolate should be completely dry before you place and store it into an airtight jar. The shortbread should keep fresh in an airtight jar for up to 5 days.