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Preheat oven to 160°C/140°C fan-forced. Grease an 18cm x 28cm (base) slice pan. Line base and sides with baking paper, allowing 3cm overhang on all sides.
Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Stir in flours. Stir in choc bits. Press mixture over base of prepared pan. Using a small knife, score mixture into diamonds, being careful not to cut the whole way through.
Bake for 25 to 30 minutes or until golden and just firm to touch. Cool completely. Cut along lines on shortbread. Serve.