Chocolate-Dipped Toffee Crunch Sugar Cookies

By Coppermouse

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 6 ounces dark chocolate melting wafers
• 2 teaspoons vegetable shortening
• 2/3 cup toffee brickle bits

Preparation

Step 1

Combine the flour, baking powder, baking soda and salt in a medium bowl and set aside. In a separate bowl, beat the butter and sugar until smooth and creamy with an electric mixer on medium speed. Beat in the egg and vanilla. Increase speed to high and beat until the mixture is light and fluffy. Beat in the flour mixture until a soft dough forms. Divide the dough in half. Shape each half into a 9 x 2 1/2 inch wide rectangle, wrap in plastic wrap and refrigerate for at least 30 minutes or overnight. For easier slicing, place the pieces of dough in the freezer for 15 minutes before using.

Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper or nonstick foil.

Cut one piece of dough crosswise into 1/4-inch-thick slices. Place 1 inch apart on the baking sheet. Repeat with remaining dough.

Bake until cookies are lightly browned along the edges, 10 to 15 minutes, rotating baking sheets halfway through baking time. Let cool on baking sheets on wire racks about 5 minutes. Transfer the cookies to wire racks to cool completely.

Place the toffee bits in a zip-close plastic food storage bag and crush with a rolling pin or meat mallet until finely crushed. Place the chocolate and shortening in a small microwavable bowl and microwave on medium power for 1 minute. Stir, then continue to microwave at 30-second intervals until melted and smooth. Dip or drizzle each cookie with the chocolate and sprinkle with the toffee bits. Place cookies on baking sheets lined with wax paper. Let stand until chocolate hardens, about 1 hour. Store at room temperature.

Tip: Chocolate melting wafers are great not only for decorating cookies, but for dipping with fruit as the chocolate hardens as it cools. You can find then in the produce section, usually near the strawberries, or in the baking section of craft stores.