Chocolate Chip and Toffee Shortbread Cookies

Chocolate Chip and Toffee Shortbread Cookies

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup unsalted butter, softened

  • ½

    cup powdered sugar, sifted

  • ¼

    teaspoon salt

  • 1

    teaspoon vanilla extract

  • 2

    cups all-purpose flour

  • 2

    cups mini semi-sweet chocolate chips, divided

  • ¾

    cup Heath toffee chips

  • 1

    tablespoon vegetable shortening

Directions

In the bowl of a stand mixer or with a hand mixer, cream together the butter, powdered sugar, and salt until completely smooth. Mix in the vanilla. On low speed, mix in the flour until combined and a dough is formed. With a stiff spatula, fold in 1 cup of the chocolate chips and the Heath chips. Divide the dough in half and shape each half into a log roughly 1 foot long and 1 1/2 inches in diameter. Wrap both logs of dough in parchment and twist the ends closed. If desired, you can use an empty paper towel roll to shape perfectly round logs (see how here). Refrigerate the rolls until firm or up to three days. The logs can also be sealed inside a freezer bag and frozen for up to three months; thaw in the fridge overnight before baking. When ready to bake, preheat the oven to 350°F with a rack in the top third and bottom third of the oven. Line two baking sheets with parchment. Slice the logs into slices 1/4- to 1/2-inch thick using a sharp knife. Arrange them slightly apart on the baking sheets. Bake the cookies for 12 to 15 minutes, rotating the pans once, until the edges are firm to the touch and just barely brown. Let the cookies cool completely on the baking sheets before removing from the pan as shortbread is very brittle. Melt the remaining 1 cup of chocolate chips and shortening in a double boiler, stirring frequently until smooth, or microwave in 15-second intervals, stirring between each interval. Dip one end of each cookie into the chocolate and use an off-set spatula or butter knife to scrape off the excess chocolate. Place the dipped cookies on waxed paper or parchment paper until set (or refrigerate to speed up the process). Store in an airtight container at room temperature. Elizabeth's Original Drop Cookie Version: After making the dough, do not refrigerate. Preheat the oven to 350°F and shape spoonfuls of dough into small balls, about one inch wide. Place the balls two inches apart on a cookie sheet that has either been sprayed with cooking spray or lined with parchment paper. Press down lightly to give each cookie a slightly flat surface. Bake for 10 to 13 minutes, until fairly firm to the touch.


Nutrition

Facebook Conversations