Heat oven to 325°F. In small bowl, mix flour, cornstarch and ground cinnamon.
In large bowl, beat butter on medium-high until creamy, 2 minutes. Add confectioners sugar, 2 tablespoons granulated sugar and salt; beat until fluffy, 4 minutes. On low, slowly sift flour mixture over butter mixture, beating until dough forms (dough will be stiff; it may separate). Transfer to floured surface. Add chips; knead in by hand.
Divide dough in half. With floured hands, press each half into 8-inch circle on ungreased baking sheet. Cut each circle into 12 equal wedges. Prick dough with fork. Flute edges, if desired.
Bake in 325°F oven for 25 minutes, until lightly golden. Re-prick, if desired; sprinkle with remaining granulated sugar. Transfer wedges to wire rack; let cool. Store airtight up to 1 week.