Chocolate-Drizzled Shortbread

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1/2 cup (1 stick) unsalted butter, at room temperature, plus more for the pan

1 cup all-purpose flour, spooned and leveled, plus more for pressing in the dough

2 tablespoons cornstarch

1/2 teaspoon kosher salt

1/4 cup sugar

1/2 teaspoon pure vanilla extract

4 ounces semisweet chocolate, chopped

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