Thursday, March 25, 2010

Toffee Chocolate Chip Shortbread Cookies

Toffee-Chocolate Chip Shortbread


8 tablespoons (1 stick) unsalted butter, at room temperature

1/4 cup confectioners' sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1/4 teaspoon salt

1/2 cup mini chocolate chips

1/2 cup toffee bits


1. Preheat oven to 350ºF and line a rimmed baking sheet with parchment paper. Using an electric mixer on medium-high speed, cream together butter, confectioners' sugar and vanilla until smooth. Stir in flour and salt just until a dough forms. Fold in chocolate chips and toffee bits.

2. Using your hands, roll dough into 1-inch balls. Place on prepared baking sheet, 1 inch apart, pressing down lightly on each one with a moistened palm.

3. Bake until cookies are firm and just golden around edges, 12 to 14 minutes. Place baking sheet on a wire rack for 5 minutes, then transfer cookies to rack to cool. Repeat with remaining dough. Store cookies in an airtight container at room temperature for up to 3 days.

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