Bake-a-thon 2016: Day 12
Bake of the Day: Chocolate Chip Toffee Shortbread Cookies
Can’t believe we are almost at the end of this year’s Bake-a-thon with just one more bake left for Friday, time sure is racing by. Today I have a shortbread cookie recipe made with chocolate chips and Heath toffee bits. This recipe is from thekitchn. I love baking shortbread cookies because they are very easy to make and taste amazing. They are crumbly and buttery. So when I saw the recipe for this chocolate chip toffee shortbread cookies, I knew I had to try them during this holiday season. They are perfect for giving out as edible gifts. These cookies are loaded with mini chocolate chips and Heath toffee bits. Ever since I made these no-bake chocolate cheesecakes, I got addicted to Heath toffee bits and I keep a bag of them in the pantry at all times. Toffee bits add great crunch to any dessert and they are perfect in this recipe too. I thought the kids would love them but I was surprised that even my husband said the chewy and caramely toffee bits were his favorite in these cookies. These cookies are not very sweet, there’s only ½ cup of powdered sugar in the whole batch and even with the chocolate chips and toffee bits, they are not overly sweet. Original recipe had a corner of the cookie dunked in melted chocolate. It looked fancy but I got too lazy to do that extra step.
This is part of the Bake-a-thon 2016
Chocolate Chip Toffee Shortbread Cookies
- 1 cup or 2 sticks Unsalted Butter, at room temperature
- ½ cup Confectioners or Powdered Sugar
- ¼ tsp salt
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 cups Mini Semi-sweet chocolate chips
- ¾ cup Heath toffee chips
- In a large mixing bowl or the bowl of a stand mixer, cream butter and confectioners sugar together until completely smooth. Mix in the vanilla.
- On low speed, add the flour and mix until combined and a dough is formed. Fold in the chocolate chips and toffee bits using a wooden spoon or spatula.
- Divide the dough into half and shape each half into a log that is 12" long and about 1½" wide. Wrap the logs in plastic wrap and refrigerate for at least 2 hours to firm or up to 3 days.
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Slice the cookie logs into ¼"~½" slices. Place them on the prepared baking sheet and bake for 12~15 minutes or until the edges are firm to touch and just lightly brown. Rotate the pans once in the middle for even baking.
- Let the cookies cool on the baking sheet completely before removing from the pan.
- Logs can be put in the freezer in a freezer-safe plastic bag for up to 3 months. Thaw in the fridge overnight before slicing and baking the cookies.
- These cookies can be made right away as drop cookies. Don't refrigerate the dough and simply shape tablespoons of dough into small balls and bake for 10~13 minutes or until firm to touch.
- Cookies can be made fancy by dipping half of the cookie in melted chocolate. To do that melt 1 cup mini chocolate chips and 1tbsp shortening in a microwave or double boiler until smooth. Dip one end of the cookie into the chocolate and use a spatula or butter knife to scrape off the excess chocolate. Place the cookies on waxed paper and set aside until set.