Combine the flour, sugars and salt.

Add soft butter, diced and mix until a sand consistency is obtained.

Make a well and add the egg. Knead, with the fingertips a few minutes to obtain a non-sticky dough. Form a ball.

Wrap it in wrapping paper and reserve in the fridge for 1 hour.

Preheat the oven to 180 ° C.

Roll out the dough and use cookie cutters, detail the shapes and place on the oven covered with baking paper.

Brush the shortbreads with the egg yolk and add chocolate chips.

Bake 10 to 15 minutes.