Sweet Chocolate Chip and Toffee Shortbread Cookies Recipe
Introduction
These Sweet Chocolate Chip and Toffee Shortbread Cookies are a delightful treat combining buttery shortbread with rich chocolate and crunchy toffee. Perfect for any occasion, they offer a lovely balance of sweetness and texture that’s sure to please your taste buds.
Ingredients
- 1 cup salted butter, softened
- 1/2 cup confectioners’ sugar
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup mini chocolate morsels
- 1/2 cup toffee pieces
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside for later.
- Step 2: Using an electric mixer on medium-high speed, cream together the softened butter and confectioners’ sugar until light and fluffy. Add the vanilla extract and beat until smooth.
- Step 3: Turn the mixer to low and gradually add the flour, mixing just until a soft dough forms. Fold in the mini chocolate morsels and toffee pieces evenly with a spatula.
- Step 4: Scoop about a spoonful of dough and roll into a 1-inch ball. Place on the prepared baking sheet about one inch apart. Lightly press down on each ball to flatten slightly. Chill dough for 5-10 minutes if your kitchen is warm to help maintain shape.
- Step 5: Bake for 12-14 minutes, or until cookies are firm and golden around the edges. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Step 6: Repeat with remaining dough, ensuring baking sheets are cooled before reuse.
Tips & Variations
- For extra texture, try adding chopped nuts such as pecans or walnuts along with the toffee pieces.
- Use browned butter instead of softened butter for a richer, nutty flavor.
- If mini chocolate morsels aren’t available, finely chop regular chocolate chips or bars.
- Chilling the dough helps prevent spreading, especially in warm kitchens.
Storage
Store cooled cookies in an airtight container at room temperature for up to 3 days to keep them fresh and crisp. If you want to keep them longer, freeze the cookies in a sealed container for up to 2 months. To reheat, warm in a low oven (about 300°F) for a few minutes to regain crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter. Just add a pinch of salt to the dough to balance the flavors.
Why should I chill the dough before baking?
Chilling the dough firms it up, which helps the cookies maintain their shape and prevents excessive spreading during baking.
Print
Sweet Chocolate Chip and Toffee Shortbread Cookies Recipe
- Total Time: 24 minutes
- Yield: 24 cookies 1x
Description
Delicious and buttery Sweet Chocolate Chip and Toffee Shortbread Cookies combining rich salted butter, sweet chocolate morsels, and crunchy toffee pieces in a tender, crumbly shortbread base.
Ingredients
Cookie Dough
- 1 cup salted butter, softened
- 1/2 cup confectioners’ sugar
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup mini chocolate morsels
- 1/2 cup toffee pieces
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to be ready for shaping the cookies later.
- Make the Cookie Dough: Using an electric mixer on medium-high speed, cream together the softened salted butter and confectioners’ sugar until the mixture is light and fluffy. Add the vanilla extract and continue beating until smooth. Reduce the mixer speed to low and gradually add the all-purpose flour, mixing just until a soft dough forms. Fold in the mini chocolate morsels and toffee pieces with a spatula until evenly distributed.
- Shape and Arrange the Cookies: Using your hands, scoop about a spoonful of dough and roll it into a 1-inch ball. Place each dough ball onto the prepared baking sheet, spacing them about one inch apart. Lightly press down on each ball to slightly flatten the tops for even baking. If your kitchen is warm, chill the dough balls for 5-10 minutes before baking to help maintain their shape.
- Bake and Cool the Cookies: Bake the cookies at 350°F for 12-14 minutes, or until they are firm to the touch and just turning golden around the edges. Allow them to cool on the baking sheet for 5 minutes before transferring them carefully to a cooling rack to cool completely. Repeat baking with remaining dough, ensuring baking sheets are fully cooled between batches.
- Store the Cookies: Once completely cool, store the cookies in an airtight container at room temperature for up to 3 days to maintain freshness and texture.
Notes
- Softened butter is essential for proper creaming to achieve a light, fluffy texture.
- Chilling the shaped dough before baking helps the cookies maintain their shape, especially in warmer environments.
- Ensure baking sheets are cooled between batches to prevent spreading and uneven baking.
- Use parchment paper or a silicone baking mat to prevent sticking and ensure easy removal.
- Store cookies in an airtight container to keep them fresh and crispy.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: shortbread cookies, chocolate chip cookies, toffee cookies, buttery cookies, homemade cookies, holiday cookies, easy cookie recipe
