Classic Chocolate Chip and Toffee Shortbread Cookies Recipe – Buttery Shortbread with Chocolate & Toffee Bits
This Classic Chocolate Chip and Toffee Shortbread Cookies Recipe is the perfect blend of buttery shortbread, rich chocolate, and sweet, crunchy toffee. With their crisp edges and melt-in-your-mouth texture, these cookies are a timeless treat that’s easy to bake and impossible to resist. Ideal for holiday cookie trays, afternoon tea, or gifting, they bring together classic flavors with a delightful twist. Simple ingredients, quick prep, and indulgent flavor make these cookies a must-try for any dessert lover.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups & spoons
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour (spoon & level method)
- ½ cup chocolate chips (mini preferred)
- ½ cup toffee bits
- ½ tsp vanilla extract (optional)
- Pinch of salt
Instructions
- Cream butter & sugar: In a large bowl, beat butter and sugar until smooth and fluffy.
- Add flour: Gently fold in flour and salt. Mix only until combined to avoid tough cookies.
- Add mix-ins: Stir in chocolate chips and toffee bits evenly.
- Shape dough: Form into logs for slice-and-bake or press into a parchment-lined pan for bars. Chill for 30 minutes.
- Bake: Preheat oven to 325°F (165°C). Bake 20–25 minutes until edges are lightly golden.
- Cool & slice: Allow cookies to cool completely before slicing for clean cuts.
Notes
- Chill dough before baking for sharper edges.
- Use mini chocolate chips for even distribution.
- Don’t overmix—shortbread should stay tender and crumbly.
- Store in airtight container for 5–7 days; freeze for up to 3 months.
- Drizzle with melted chocolate for elegant presentation.