Directions:

Cream butter and sugar until light and fluffy in a large bowl. Combine the flour, parmesan and salt in another bowl; gradually add to butter mixture.

Divide dough in half. Place half of dough on waxed paper; shape with paper into a 1 1/2-inch thick, round roll. Wrap in plastic wrap. Repeat with remaining dough. Refrigerate for at least 2 hours or up to 1 week.

Heat oven to 350 degrees F. Cut dough into 1/4-inch slices. Place 1 inch apart on parchment-lined baking sheets. Bake for 10-12 minutes or until golden brown. Cool completely on wire racks.

Melt chocolate chips in a microwave-safe bowl on high in 20-second intervals, stirring until smooth. Dip half of each cookie into chocolate; let any excess chocolate drip off. Place on waxed paper-lined baking sheets. Let stand until set.