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Chocolate chip and toffee shortbread cookies featured photo.

Chocolate Chip & Toffee Shortbread

Lisa Flinn
These Chocolate Chip and Toffee Shortbread are an easy slice and bake shortbread cookie loaded with homemade salted toffee bits and dark chocolate chips. They're buttery, soft, tender, and dangerously addicting!
5 from 5 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Chill & Freeze Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Course Dessert, Snack
Cuisine American
Yields 18 Cookies

Equipment

  • Digital Kitchen Scale
  • Mixing Bowl
  • Electric Mixer
  • Silicone Spatula
  • Baking Sheets

INGREDIENTS

  • ¾ Cup (170g) Unsalted or Salted Butter room temp
  • ½ Cup (56g) Powdered Sugar
  • 1 Teaspoon Vanilla
  • 1 ¾ Cup (210g) All-Purpose Flour
  • ¾ Cup (90g) Homemade Toffee Bits finely chopped (or store-bought)
  • ¾ Cup (128g) Mini or Regular Chocolate Chips

Instructions
 

  • Cream Butter & Sugar - In a large bowl, and using an electric mixer, cream together softened butter, powdered sugar and vanilla extract until light and fluffy.
    ¾ Cup (170g) Unsalted or Salted Butter
    ½ Cup (56g) Powdered Sugar
    1 Teaspoon Vanilla
  • Combine Flour - Sift in the flour, and on low speed, combine until the mixture is crumbly. Do not overmix.
    1 ¾ Cup (210g) All-Purpose Flour
  • Add Toffee & Chocolate - Add toffee bits and chocolate chips, and using a silicone spatula, fold until everything is combined into a cohesive dough.
    ¾ Cup (90g) Homemade Toffee Bits
    ¾ Cup (128g) Mini or Regular Chocolate Chips
  • Shape & Chill - Transfer the dough to a piece of plastic wrap and shape into an 8-inch (20cm) log, about 2.5 inches (6.3cm) in diameter. Chill for at least 45 minutes or up to 3 days in the fridge.
  • Slice - Using a sharp knife, cut the log into ¼ inch (6.3mm) slices. If the slices are lopsided, you can shape it with your hands to make it more circular.
  • Freeze - Place cookies at least 2 inches apart on 2 large cookie sheets lined with parchment paper and freeze for 30 minutes before baking.
  • Preheat Oven - 15 minutes before baking, preheat the oven to 350ºF (180ºC).
  • Bake - Bake one tray at a time for 10 to 14 minutes. For tender cookies, bake until the edges are just starting to brown. Let cookies sit on the baking sheet for several minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

Doneness - Bake time can vary depending on how thick or wide your cookies are. For tender cookies, bake until the edges are just starting to brown. 
Storage - Store baked cookies in an airtight container, on the counter for about a week.
Keyword 5 ingredient cookies, chocolate chip shortbread, shortbread, shortbread cookies, toffee shortbread
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