Irresistible Chocolate Chip Shortbread Cks Recipe Now Deluxe
Author:admin
Total Time:1 hour 39 minutes
Yield:24 cookies 1x
Description
Chocolate Chip Shortbread flavor meets toffee in delectable cookies easy buttery bites for fans of rich chewy treats all yr long Perfect for sharing
Ingredients
Scale
1 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
2 teaspoons vanilla extract
2 cups all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon fine sea salt
1 cup semisweet chocolate chips
1 cup toffee bits
Pinch flaky sea salt (optional)
Instructions
In a large bowl, beat the softened butter and sugars on medium speed until the mixture is pale and fluffy, about 2–3 minutes. Scrape down the sides so everything gets evenly whipped.
Beat in the vanilla until the aroma fills the room and the color is lighter and creamy.
In a separate bowl, whisk the flour, cornstarch, and salt. Add this to the butter mixture in two additions, mixing just until no streaks of flour remain. Overworking the dough can make it tough.
Fold in the chocolate chips and toffee bits, ensuring an even distribution without overmixing. The dough should look speckled with bits of sweetness.
Turn the dough out onto a sheet of parchment. Roll it into a log about 2 inches in diameter or shape into a rectangle, then wrap tightly. Chill for at least 1 hour, or up to 3 days. Chilled dough is easier to slice and yields clean, neat cookies.
Preheat the oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
Slice the log into 1/4-inch thick rounds and arrange them 1–2 inches apart on the prepared sheets. If you prefer thicker cookies, slice a little thicker and bake a touch longer.
Bake for 12–14 minutes, or until the edges are lightly golden and the centers look set. The tops will remain a bit pale. Let sit on the sheet for 5 minutes before transferring to a rack to cool completely. Sprinkle a pinch of flaky sea salt on top while warm, if you like a finishing kick.
Notes
Sweet, Buttery, and Irresistibly Crunchy: A Cozy Shortbread with Chocolate and Toffee. On a rainy Sunday, I baked a tray of these cookies and watched the kitchen fill with the warm scent of butter and caramel. The shortbread base stays tender and crumbly, while pockets of melted chocolate and toffee add bursts of sweetness that vanish from the plate in minutes.
