Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup toffee bits
Instructions
- Step 1: Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the vanilla extract.
- Step 3: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 4: Stir in the chocolate chips and toffee bits until evenly distributed throughout the dough.
- Step 5: Press the dough evenly into the prepared baking sheet. Use a fork to prick the surface of the dough all over.
- Step 6: Bake for 25-30 minutes, or until the edges are lightly golden brown. Let cool completely on the baking sheet before cutting into squares or rectangles.
Notes
- Store cooled cookies in an airtight container at room temperature for up to a week to maintain their crispness.
- If you want a warm, gooey treat, microwave a cookie for about 10-15 seconds.
- Serve these delightful shortbread cookies with a scoop of vanilla ice cream or a cup of hot coffee for an extra special treat.
- Creaming the butter and sugars thoroughly is key for a tender shortbread, so don't rush that step!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American