Chocolate Toffee Shortbread Cookies
User Reviews
5
Chocolate Toffee Shortbread Cookies
Description
These Chocolate Toffee Shortbread Cookies start by combining flour and salt, then creaming butter with powdered sugar and vanilla. The flour is mixed in before folding in chocolate chips and toffee bits. The dough chills for at least an hour, helping maintain shape and intensifying the flavor before rolling into balls. Flattened and baked at a moderate temperature, the result is cookies with delicate edges and a soft center that highlight the buttery base dotted with sweet chocolate and crunchy toffee.
This recipe suits those who appreciate textural contrast and rich sweetness in cookies. Chilling the dough makes handling easier and enhances the flavor development. These cookies can be stored at room temperature or refrigerated for varied textures and frozen for longer storage.
Planning ahead to chill dough up to 24 hours further deepens flavor. Baking times vary slightly by oven, so cookies should be golden at the edges but not darkened. Cooling fully on racks ensures the best texture before serving.
Ingredients
- 1 cup all-purpose flour 11% protein or higher
- 1 pinch salt
- ½ cup butter softened
- ¼ cup powdered sugar aka icing sugar or confectioners sugar
- 1 teaspoon vanilla
- ½ cup chocolate chips semi sweet mini chips used
- ½ cup Toffee bits also called Skor bits
*If using unsalted butter then add ¼ teaspoon salt. Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.
Instructions
- In a medium bowl whisk the flour and salt. Set aside.
- In a large bowl on medium high cream the butter, sugar and vanilla until fluffy about 2-3 minutes. Add the whisked dry ingredients.
- Beat on low until almost combined then add the chocolate chips and toffee bits, combine to form a dough. Cover the bowl with plastic wrap and chill for approximately 60 minutes.
- Roll the dough into 1 inch balls, place them 1 inch apart on parchment paper lined baking sheets. Gently flatten with fork (dip lightly in flour so it doesn't stick to the dough) or a lightly floured shot glass. Refrigerate while the oven is pre-heating, about 15-20 minutes.
- Pre-heat oven to 320F (160C).
- Bake for approximately 10-15 minutes or until lightly golden around the edges. Leave on baking sheet for 3-5 minutes then move to a wire rack to cool completely. Enjoy!
Notes
- Chill cookie dough 12-24 hours to develop stronger flavor and firmer texture.
- Raw dough can be refrigerated up to 2-4 days or frozen for up to one month; thaw before baking.
- Store baked cookies in an airtight container at room temperature for up to one week or in the refrigerator for up to 10 days.
- Freeze baked cookies with parchment sheets between layers to prevent sticking; they keep up to six months.
- Thaw frozen cookies at room temperature outside of packaging to avoid condensation and maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Calories | 140kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 74mg | 3% |
| Potassium | 14mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 9g | 18% |
| Vitamin A | 313IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 11mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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