Giant Swiss Chocolate Chunk Shortbread - cooking recipe

Ingredients

400 g bar Toblerone chocolate bars (or any Swiss milk chocolate with honey and almond nougat)
2 cups unsalted butter, softened
2/3 cup superfine sugar
1 1/2 teaspoons vanilla
1/2 teaspoon salt
3 3/4 cups all-purpose flour
1/4 cup cornstarch

Preparation

Cut chocolate bar between triangles into 15 large pieces and set aside.
In large bowl, beat butter with sugar until fluffy.
Beat in vanilla and salt.
Stir in flour and cornstarch.
Knead gently to bring dough together.
On lightly floured surface, roll dough into 15 inch log.
Cut into 1 inch thick rounds.
Place, 2 inches apart, on parchment paper lined baking sheet.
Press 1 chocolate piece, flat side down, into each round.
Press dough to surround and overlap chocolate edges.
Bake in 325F oven until golden (22 to 25 minutes).
Let cool for 10 minutes and transfer to racks and let it cool completely.