How to Make Sweet Chocolate Chip and Toffee Shortbread Cookies

• In a spacious mixing bowl, use an electric mixer to beat cold, cubed unsalted butter alongside granulated and brown sugar. Mix until the mixture is light and fluffy, which should take about 3-5 minutes.
• Add the egg yolk and vanilla extract to the creamed butter and sugars. Beat together until well blended, making sure to scrape down the sides of the bowl for even mixing.
• In a separate bowl, whisk together all-purpose flour and salt. Gradually fold this dry mixture into your wet ingredients until just combined, being careful not to overmix.
• Gently add the semi-sweet chocolate chips and toffee bits to the dough. Use a spatula to fold in the mix-ins, ensuring an even distribution throughout the batter.
• Divide the cookie dough into two equal parts. Shape each portion into a log and wrap them tightly in plastic wrap. Chill in the fridge for at least 2 hours, or overnight for the best flavor and texture.
• Preheat your oven to 350°F (175°C). Unwrap the chilled dough and slice each log into rounds about 1/4 inch thick. Place these rounds on a parchment-lined baking sheet, giving them space to spread, and bake for 12-15 minutes, or until the edges turn golden brown. Let them cool slightly before transferring to a wire rack.