If you’ve ever dreamed of a cookie that masterfully combines buttery crumbly shortbread with bursts of sweet chocolate and crunchy toffee, then you are in for a treat with this Chocolate Chip and Toffee Shortbread Cookies Recipe. These cookies are the perfect balance of rich, buttery texture and decadent mix-ins that melt and crunch in every bite, making them an absolute delight whether you’re baking for a cozy afternoon or an elegant holiday gathering. The magic lies in the buttery dough complemented by mini semi-sweet chocolate chips and toffee chips folded in, then finished with a smooth chocolate dip that adds a luxuriously glossy touch. Get ready to fall in love with a cookie that’s as beautiful as it is irresistible!
Ingredients You’ll Need
Simple, straightforward ingredients come together in this recipe to create the perfect harmony of flavor and texture. Each element plays a key role, from the creamy butter that gives the dough its tender crumb to the vanilla that enhances the sweetness, and of course, the star players – chocolate chips and toffee bits that add a blissful contrast in every bite.
- 1 cup unsalted butter, at room temperature: Provides richness and the tender, melt-in-your-mouth texture shortbread is known for.
- 1/2 cup powdered sugar, sifted: Delivers smooth sweetness and helps create a delicate crumb.
- 1/4 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1 teaspoon vanilla extract: Adds warmth and depth to the cookie dough.
- 2 cups all-purpose flour: The base of the dough, providing structure without weighing things down.
- 2 cups mini semi-sweet chocolate chips, divided: Half folded into the dough for melty sweetness, half melted later for dipping.
- 3/4 cup Heath toffee chips: Introduce irresistible crunch and caramel notes.
- 1 tablespoon vegetable shortening: Used in melting with chocolate to achieve a smooth, shiny coating.
How to Make Chocolate Chip and Toffee Shortbread Cookies Recipe
Step 1: Cream the Butter, Sugar, and Salt
Start by placing your softened butter, sifted powdered sugar, and salt into the bowl of a stand mixer fitted with the paddle attachment, or a large bowl if using a hand mixer. Beat on medium speed until the mixture is completely smooth and light, which usually takes a few minutes. This process incorporates air for a light texture and ensures your cookie base is silky and well blended.
Step 2: Add Vanilla and Flour
Next, mix in the vanilla extract for that lovely aromatic sweetness. Then shift to low speed and gradually add the all-purpose flour until everything comes together into a soft dough. Be careful not to overmix—just enough to combine so your cookies stay tender and not tough.
Step 3: Fold in Chocolate and Toffee Chips
Using a sturdy spatula, gently fold in 1 cup of the mini chocolate chips and the Heath toffee chips. This step is where the signature texture and flavor start to shine—sweet melty chocolate embedded throughout with wonderful crunchy caramel surprises.
Step 4: Shape and Chill the Dough Logs
Divide your dough evenly in half and roll each portion into a long log about a foot long and 1 1/2 inches in diameter. Wrap the logs tightly in parchment or plastic wrap, twisting the ends closed to keep them secure. For perfectly round logs, an empty paper towel roll works like a charm if you want to get fancy! Chill these logs in the fridge until firm, up to three days, or freeze for longer storage—this chilling step is crucial to maintain shape while baking.
Step 5: Slice and Bake
Once chilled, preheat your oven to 350°F and prepare your baking sheets with parchment. Slice the logs into 1/4 to 1/2 inch thick rounds and place them evenly spaced on the sheets. Bake for 7 minutes, then rotate trays and switch racks, baking an additional 5 to 8 minutes until the edges are just beginning to brown and feel firm to the touch. Let the cookies cool completely right on the baking sheet; shortbread is delicate and can crumble if you move them too soon.
Step 6: Dip in Melted Chocolate
Finally, melt the remaining chocolate chips with the vegetable shortening using a double boiler or microwave in short bursts, stirring until smooth. Dip one end of each cooled cookie into the glossy chocolate, then scrape off excess with a spatula or butter knife for a neat finish. Let the dipped cookies set on wax or parchment paper, either at room temperature or in the fridge to speed things along.
How to Serve Chocolate Chip and Toffee Shortbread Cookies Recipe
Garnishes
These cookies are stunning on their own, but a sprinkle of flaky sea salt over the warm chocolate dip adds a sophisticated contrast that Magnifies the toffee’s caramel flavor. For a festive touch, colored sugar crystals or finely chopped nuts sprinkled just before the chocolate sets look delightful and add crunch.
Side Dishes
Pairing these cookies with a cup of strong coffee or a creamy latte brings out their buttery richness. They also shine beautifully alongside a scoop of vanilla bean ice cream or a dollop of whipped cream for a decadent dessert plate that guests will rave about.
Creative Ways to Present
Arrange the cookies standing upright in a pretty jar or stacked in a decorative tin tied with ribbon for gift-giving. For gatherings, serve them on a tiered tray with small bowls of extra chocolate chips and toffee bits for nibbling alongside. Their attractive chocolate-dipped ends make them a naturally eye-catching treat on any dessert table.
Make Ahead and Storage
Storing Leftovers
Store cooled cookies in an airtight container at room temperature for up to a week. Make sure they are completely cool to prevent condensation which can soften the shortbread. Layer the cookies with parchment paper to keep them from sticking together.
Freezing
The cookie dough logs freeze beautifully when wrapped tightly; just thaw overnight in the refrigerator before slicing and baking fresh cookies. If you already baked the cookies, you can freeze them after they’ve cooled, then thaw at room temperature — chocolate dip remains delicious even after freezing.
Reheating
Shortbread cookies don’t necessarily require reheating, but if you prefer a warm treat, pop them in a low oven (around 300°F) for a few minutes or microwave for 10-15 seconds for that fresh-baked feel. Avoid overheating to keep the texture perfect.
FAQs
Can I use regular chocolate chips instead of mini ones?
Absolutely! Regular chocolate chips will work fine; just keep in mind they may not distribute quite as evenly as mini chips do, but the flavor will be just as delightful.
What if I don’t have Heath toffee chips?
You can substitute with any crunchy toffee bits or even chopped caramel candy bars for a similar caramel crunch, making sure they are finely chopped to blend into the dough well.
Why do I need to chill the dough logs before baking?
Chilling firms up the dough, allowing the cookies to hold their shape and preventing spreading, which results in that perfect crisp shortbread texture and neat edges.
Can this recipe be made gluten-free?
Yes, with a gluten-free all-purpose flour blend that measures cup-for-cup like regular flour, you can enjoy these cookies gluten-free with great results.
How long will the Chocolate Chip and Toffee Shortbread Cookies Recipe keep fresh?
Stored properly in an airtight container, these cookies will stay fresh and delicious for up to one week at room temperature and up to three months if frozen.
Final Thoughts
It’s truly a joy to share this Chocolate Chip and Toffee Shortbread Cookies Recipe with you, because it’s a surefire way to fill your kitchen with warmth and smiles. Whether you’re treating yourself or gifting someone special, these cookies’ buttery, chocolatey, and toffee-packed goodness make them unforgettable. I hope you enjoy baking—and devouring!—them as much as I do. Happy baking!
Print
Chocolate Chip and Toffee Shortbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes plus chilling time
- Yield: 70 to 75 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and buttery Chocolate Chip and Toffee Shortbread Cookies, perfect for any occasion. Crisp yet tender, these cookies are studded with mini semi-sweet chocolate chips and crunchy Heath toffee bits, with a decadent chocolate-dipped finish for an extra touch of indulgence.
Ingredients
Cookie Dough
- 1 cup unsalted butter, at room temperature
- 1/2 cup powdered sugar, sifted
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups mini semi-sweet chocolate chips, divided
- 3/4 cup Heath toffee chips
Chocolate Dip
- 1 tablespoon vegetable shortening
Instructions
- Prepare the Dough: Place the unsalted butter, powdered sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment, or use an electric hand mixer with a large bowl. Beat on medium speed until the mixture is completely smooth. Add the vanilla extract and mix to combine. On low speed, gradually add the all-purpose flour until a dough forms. Fold in 1 cup of the mini chocolate chips and the Heath toffee chips using a stiff spatula to incorporate evenly.
- Shape the Dough Logs: Divide the dough into two equal parts. Shape each half into a log about 1 foot long and 1 1/2 inches in diameter. Wrap each log tightly in parchment paper or plastic wrap, twisting the ends closed. For perfectly round logs, you may use an empty paper towel roll as a mold. Refrigerate the dough logs until firm, at least until chilled or up to 3 days. Alternatively, freeze the logs sealed inside freezer bags for up to 3 months; thaw overnight in the refrigerator before baking.
- Preheat and Prepare Oven: Arrange two racks to divide the oven into thirds and preheat to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Slice and Arrange Cookies: Cut the chilled cookie logs crosswise into slices between 1/4 and 1/2 inch thick. Place the cookie rounds on the prepared baking sheets, spacing them slightly apart to allow for spreading.
- Bake the Cookies: Bake the cookies for 7 minutes, then rotate the baking sheets between racks and from front to back to ensure even baking. Continue baking for an additional 5 to 8 minutes until the edges are firm and just beginning to brown. Remove from oven and let the cookies cool completely on the baking sheets to prevent breakage, as shortbread cookies are very delicate.
- Repeat Baking: Repeat slicing and baking with the remaining cookie dough, ensuring that the baking sheets have cooled completely between batches for best results.
- Prepare Chocolate Dip: Melt the remaining 1 cup of mini chocolate chips together with 1 tablespoon of vegetable shortening in a double boiler, stirring frequently until smooth. Alternatively, melt in a microwave-safe bowl in 15-second increments, stirring between each interval until fully melted and smooth.
- Dip the Cookies: Once cookies have cooled, dip one end of each cookie into the melted chocolate. Use an offset spatula or butter knife to scrape off any excess chocolate for a neat finish.
- Set the Chocolate: Place the dipped cookies on waxed or parchment paper and let them sit at room temperature until the chocolate is set. To speed up the process, refrigerate the cookies.
Notes
- For perfectly round logs, use an empty paper towel roll as a mold during shaping.
- Cookie logs can be refrigerated for up to 3 days or frozen for up to 3 months before baking.
- Be careful when removing cookies from the baking sheets as shortbread is delicate and brittle.
- Chocolate dipping adds a professional touch and enhances the flavor but can be skipped if preferred.
- Ensure baking sheets are cool between batches to maintain cookie shape and baking consistency.
