Irresistibly Easy Sweet Chocolate Chip and Toffee Shortbread Cookies
Enjoy these Sweet Chocolate Chip and Toffee Shortbread Cookies, a delightful indulgence that's incredibly easy to make.
Equipment
- Mixing bowl
- baking sheet
- plastic wrap
- Whisk
- Oven
Ingredients
For the Batter
- 1 cup Unsalted Butter Use cold, cubed butter for a rich, flaky texture.
- 1/2 cup Granulated Sugar Adds sweetness and is essential for the cookie structure.
- 1/2 cup Brown Sugar Introduces moisture and a hint of caramel flavor.
- 1 large Egg Yolk Acts as a binder; for an egg-free version, opt for a flax egg.
- 1 teaspoon Alcohol-free Vanilla Extract Enhances the flavor.
- 2 cups All-Purpose Flour Forms the base structure of the cookies.
- 1/2 teaspoon Salt Adds depth and balances sweetness.
For the Chocolate and Toffee
- 1 cup Semi-Sweet Chocolate Chips Provides delicious sweetness and flavor.
- 3/4 cup Toffee Bits Adds a delightful crunch.
Instructions
Instructions
- Cream cold, cubed butter with granulated and brown sugars until light and fluffy, about 3-5 minutes.
- Mix in the large egg yolk and vanilla extract until fully incorporated.
- In a separate bowl, whisk together all-purpose flour and salt. Gradually add this to the wet ingredients until just combined.
- Fold in chocolate chips and toffee bits until evenly distributed.
- Divide the dough in half, shape into logs, wrap in plastic, and chill for at least 2 hours.
- Preheat oven to 350°F (175°C). Slice logs into 1/2-inch thick rounds and arrange on a lined baking sheet.
- Bake for 12-15 minutes until edges are lightly golden. Cool on the baking sheet before transferring to a wire rack.
Notes
Chill the dough to prevent spreading for tender, perfectly shaped cookies. Feel free to experiment with add-ins for unique flavors.