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!
chocolate chip toffee shortbread cookies
- 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 ]
I recently saw a recipe on SE for toffee chip cookies that claimed to be better than chocolate chip cookies. BETTER??? I mean, everyone their opinion of what makes a cookie great… these ones have heath bar. And me? I had a ton of pre-smashed toffee chips leftover from my bts cake… It’s like it was meant to be…
Aside from being “better than chocolate chip cookies”, this was my first time making cookies that involved using melted butter. If you don’t know why that’s appealing, you clearly don’t make cookies often. Know why you don’t make cookies often? Because you’re (probably) not psychic. I don’t know about you, but my cravings come fast and they come strong. My motivation, on the other hand, comes in small in small short-lived bursts. If I want to make cookies, I want to make them RIGHT NOW, and if one thing is out of place, my motivator gets busted and I just go sit down defeated instead.
By the time I decide I want to make cookies, I open the refrigerator door and pull out my two rock-hard sticks of butter… I’m already sad. Motivation… dwindling. Excitement… dying. By the time that butter is soft I’ve moved on to bigger and better things… But melted butter? You mean I don’t have to wait for it soften? I don’t have to cream it? I don’t have to drag my heavy Kitchen Aid out and plop it on the counter (or give BF my “I’m sad and helpless” face for him to do it for me ) That’s it, I’m in. If this recipe was a success it would be a victory for all other cookie recipes to come. If this recipe was a success, I would be able to make infinite melted-butter-cookie variations!
I know the suspense is killing you… WAS IT A SUCCESS? Well, only if you love sweet, chewy, chocolatey, toffee-y, cookies. (Um, that’s a “yes” for those of you who are still not sure)
- 2 1/4 C AP flour
- 1 tsp baking soda
- 2 sticks unsalted butter, melted
- 3/4 C sugar
- ¾ C brown sugar
- 1 tsp vanilla extract
- 1 tsp kosher salt
- 2 large eggs
- 11(ish) oz of chocolate covered toffee chip (or chunks)
- In a small bowl, whisk together flour and baking soda.
- In a large bowl, whisk together sugar, brown sugar, and salt. Whisk in vanilla and melted butter until sugar starts to dissolve.
- Add eggs, stirring until the mixture thickens slightly. Add flour mixture and stir until just combined; stir in toffee chips.
- Cover bowl with plastic wrap (I press mine to the surface to avoid drying out the dough) and chill in refrigerator for two hours.
- When ready to bake, preheat oven to 375°F. Line two baking sheets with parchment paper.
- Drop dough in rounded tablespoons onto baking sheet about 2 inches apart. Bake until edges are golden and tops have just started to crack, about 10 minutes.
- Allow to cool on baking sheet set on a cooling rack. Once cooled, transfer to an airtight container.
*Being of an impatient nature, I will usually skip the “chilling” process for cookies, but since this dough uses melted butter I decided it was important to chill. If you want to cut down the chill time you can scoop the dough onto cookie sheets first, then put them in the fridge or freezer until chilled.
*If you only want to bake a few, scoop extra dough into balls and put on a plate or baking sheet. Place in the freezer 20 mins, then transfer to a ziploc bag and place back into freezer. When ready to bake, preheat oven to 375F and bake for an extra couple minutes.
*If you’re feeling motivated (or have some angry feelings to resolve) smash or cut your toffee bars yourself into toffee chips (should take about 8), if not just buy the pre-smashed Heath Toffee Chips at the store
[ Adapted from Serious Eats ]