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.
