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Chocolate Chip and Toffee Shortbread Cookies

Melt-in-Your-Mouth Chocolate Chip and Toffee Shortbread Cookies

These Chocolate Chip and Toffee Shortbread Cookies are buttery, crunchy, and easy to make, perfect for any dessert lover.
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Prep Time 15 minutes
Cook Time 14 minutes
Chilling Time 10 minutes
Total Time 39 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: Baking
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Salted Butter Use high-quality or European-style butter for a rich flavor.
  • 0.5 cup Confectioners' Sugar This adds sweetness and a melt-in-your-mouth texture; avoid substitutes.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for the best taste.
  • 2 cups All-Purpose Flour Can substitute with a 1:1 gluten-free flour blend.
For the Mix-ins
  • 1 cup Mini Chocolate Morsels These provide a delightful burst of sweetness; feel free to swap with chocolate chunks.
  • 1 cup Toffee Pieces Can be replaced with butterscotch chips for a new twist.

Equipment

  • Oven
  • mixing bowl
  • Electric mixer
  • Baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together 1 cup of softened salted butter and ½ cup of confectioners’ sugar using an electric mixer on medium speed for about 2-3 minutes.
  3. Add in 1 teaspoon of vanilla extract and mix until smooth.
  4. Gradually add 2 cups of all-purpose flour while the mixer is on low speed and mix just until the dough comes together.
  5. Fold in 1 cup of mini chocolate morsels and 1 cup of toffee pieces into the dough.
  6. Scoop the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
  7. Lightly flatten each dough ball with your palm to ensure they spread evenly while baking.
  8. Chill the dough for 5-10 minutes if your kitchen is warm.
  9. Bake for 12-14 minutes, ensuring they are firm and the edges have a light golden hue.
  10. Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 50mgPotassium: 30mgSugar: 6gVitamin A: 250IUCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days. Freeze baked cookies for up to 3 months, and refrigerate dough for up to 3 days before baking.

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