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. Be careful not to overmix.
- Step 4: Stir in the chocolate chips and toffee bits.
- Step 5: Roll the dough out to about 1/4-inch thickness on a lightly floured surface. Use cookie cutters or a knife to cut out desired shapes.
- Step 6: Place cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are lightly golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store these cookies in an airtight container at room temperature to maintain their delightful crispness.
- For a warm, melty treat, microwave a cookie for 5-10 seconds.
- These shortbread cookies are wonderful with a cup of hot coffee or a scoop of vanilla ice cream.
- For extra tender cookies, ensure your butter is properly softened, but not melted, before creaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American