Toffee-Chocolate Chip Shortbread
Decadent cookies loaded with chocolate chips and toffee bits. These toffee-chocolate chip shortbread cookies are perfectly sweet, chewy, and crunchy from the toffee bits!
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Ingredients
- 8 tbs (1 stick) unsalted butter at room temperature
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ½ cup mini chocolate chips
- ½ cup toffee bits
- Sea salt
Instructions
- Preheat oven to 350ºF and line a rimmed baking sheet with parchment paper. Using an electric mixer on medium-high speed, cream together butter, sugar and vanilla until smooth. Stir in flour and salt just until a dough forms. Fold in chocolate chips and toffee bits.
- Using your hands, roll dough into 1-inch balls. Place on prepared baking sheet, 1 inch apart, pressing down lightly on each one with a moistened palm. Sprinkle with sea salt.
- Bake until cookies are firm and just golden around edges, 12 to 14 minutes. Place baking sheet on a wire rack for 5 minutes, then transfer cookies to rack to cool. Repeat with remaining dough. Store cookies in an airtight container at room temperature for up to 3 days.