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A stack of chocolate chip toffee shortbread.

Chocolate Chip Toffee Shortbread Cookies

Heather Smoke
These soft and buttery chocolate chip shortbread cookies make the perfect simple but rich cookie to enjoy with a cup of strong coffee.

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5 from 5 votes
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings27 cookies

Equipment

  • Food Processor or Pastry Cutter

Ingredients
 

  • 2 ¼ cups all-purpose flour, spooned and leveled, plus extra for rolling out the dough
  • ¾ cup powdered sugar
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ¾ cup cold, unsalted butter, cut into 12 pieces
  • 1 ½ tsp vanilla extract
  • 3 tbsp milk
  • cup mini chocolate chips
  • cup toffee bits

Instructions
 

  • In a food processor, pulse the flour, powdered sugar and salt, until combined.
    With the processor running, drop the pieces of butter in, pulsing just until distributed.
    Add the vanilla and the milk. Process until the crumbs start to stick together.
  • Dump the dough out onto the counter, and sprinkle with the chocolate chips and the toffee. Use your hands to knead in the chocolate chips and toffee, until evenly distributed; this should take about 30 seconds.
  • If you don't have a food processor, you can make this dough with a bowl and pastry cutter. You'll need to cut the butter in with the pastry cutter, then use your hands to work in the cream until you have a smooth dough. It's much easier and quicker with a food processor, though.
  • Shape the dough into a disk, wrap in plastic wrap and chill for 15 minutes.
  • Lightly flour a clean work surface, and dust the dough with flour as well. Roll out to about 1/4 inch thick, or slightly thinner. Use a sharp knife to cut the dough into squares, or dip a cookie cutter in flour and cut as many cookies as you can. Gather up the scraps, re-roll the dough, and continue cutting cookies until you've used up all the dough. How many cookies you get will depend on the thickness of your dough and the size of your cookie cutters. I cut about 27 cookies, measuring 2x2 inches.
  • Line two large baking sheets with parchment paper. Set the cut cookies on the baking sheets, 1 1/2 inches apart. Chill in the refrigerator for 1 hour. If you have room in your freezer, you can just freeze the pans for 30 minutes.
  • Preheat the oven to 350.
    Bake the chilled cookies on the center oven rack for about 12-14 minutes. They should still be pale in color, with flaky edges and no dark browning. If your cookies are larger/thicker, they may need to bake a few minutes longer.
  • Cool the cookies on the pan for 5 minutes, then transfer them to a cooling rack to cool completely.

Notes

Store leftover shortbread cookies in an airtight container. They’ll keep at room temperature for up to 2 weeks. They can also be baked in advance and frozen for 3-6 months.
Keyword Chocolate Chip, Cookies, Shortbread, Toffee
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