In a mixing bowl, beat the softened butter, white sugar, and light brown sugar together until light and fluffy (about 2–3 minutes).

Mix in the vanilla extract then gradually add the flour and mix until a soft dough forms; don’t overmix.

Gently fold the chocolate chunks into the dough until evenly distributed.

Option 1: Slice & Bake

Roll the dough into a log (~2 inches thick), wrap in cling film, and chill for 2 hours. Then slice into 1cm thick discs.

Option 2: Press Into a Tin

Press the dough evenly into a parchment-lined 8-inch square or round tin. Smooth the top and score into wedges or squares.

Preheat oven to 175°C fan / 180°C / 350°F.

Log slices: Place on a lined baking tray, spaced slightly apart for 12 - 15 mins until the edges are golden.

Pressed dough: Bake in the tin and re-score while warm for 20 - 25 mins

Let cool completely before slicing or serving to ensure the shortbread firms up.