One of my favorite cookie recipes of all time is this soft and chewy toffee chip cookie recipe from Serious Eats. I almost always have a batch tucked away in the freezer ready for last-minute guests to enjoy. So, naturally, while I was picking out recipes for my 2014 treat boxes, this one from The Kitchn caught my eye.
This recipe kept the same flavor profile (chocolate + toffee) that my usual treat recipients love, but with a new delivery method: shortbread!
The crumbly shortbread is a great complement to the melty, sweet chocolate and crunchy toffee bits. These cookies, much like their soft and chewy siblings, were an absolute hit. Everyone who received them raved about them, and I’ve already gone through most of the “bumper crop” that was stashed in the freezer, which means you should probably make some of these ASAP. You could even get creative and roll them into a football shape for that big football game that is coming upl in a couple of weeks!
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, sifted
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 cup mini semisweet chocolate chips, divided
- 1 cup Heath toffee chips
- In a stand mixer with the paddle attachment, cream the butter until soft. Add powdered sugar, and salt and continue beating at medium speed until pale and fluffy. Scrape down the sides of the bowl and add the vanilla extract, beating until combined.
- On low speed, mix in the flour until the dough comes together. Add the chocolate and toffee chips and mix just until combined.
- Divide the dough in half and shape each half into a log about 1 foot long and 1 1/2 inches in diameter. Wrap both logs in parchment or plastic wrap and secure the ends. Refrigerate the rolls until firm. If baking more than 3 days later, place dough in freezer to stay fresh and thaw in the refrigerator overnight prior to baking.
- Preheat the oven to 350°F with a rack in the top third and bottom third of the oven.
- Line two baking sheets with parchment.
- Using a sharp knife, slice the logs into 1/2-inch thickness and arrange about 1 inch apart on your prepared baking sheet. (They won't spread much).
- Bake the cookies for 12 to 15 minutes, rotating the pans once, until the edges are firm to the touch and just barely brown. Let the cookies cool completely on the baking sheets to prevent breaking.
- Store at room temperature in an airtight container for up to 5 days.
[ Recipe from: TheKitchn ]