Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on at least two opposite sides to use as handles.

In a large mixing bowl or the bowl of a stand mixer, beat 1/2 cup (1 stick) room-temperature unsalted butter and 3/4 cup granulated sugar together on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl as needed.

Beat in 1 large egg until combined. Add 1 teaspoon vanilla extract (or vanilla bean paste), 1/4 teaspoon almond extract, and 1/2 teaspoon kosher salt; mix until incorporated, scraping the bowl once.

Add 1 1/2 cups all-purpose flour and mix on low speed just until the dough is mostly combined and no large streaks of flour remain.

Add 1/2 cup mini semisweet chocolate chips and mix on low speed until the chips are evenly distributed.

Transfer the dough to the prepared pan. Using floured fingertips or a piece of plastic wrap, press the dough into an even layer across the bottom of the pan. If you want extra chips on top, sprinkle additional mini chocolate chips over the surface now.

Bake for 28–30 minutes, until the top is puffed, matte in finish, and the edges are just beginning to turn a very light golden brown.

Remove the pan from the oven and place it on a wire rack. Let the shortbread cool completely in the pan.

Use the parchment overhang to lift the shortbread from the pan. Place on a cutting board and cut into a 3×3 grid of squares, then cut each square in half to make dunkable sticks.

Store cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.