Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1 cup toffee bits
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the vanilla extract.
- Step 3: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Step 4: Stir in the chocolate chips and toffee bits.
- Step 5: Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie.
- Step 6: Bake for 10-12 minutes, or until the edges are lightly golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature to maintain their delightful crispness.
- A quick 5-10 seconds in the microwave will make the chocolate chips melty and gooey again if you want a warm treat.
- Serve these cookies with a scoop of vanilla ice cream and a drizzle of chocolate syrup for an extra indulgent dessert.
- For a more tender shortbread, ensure your butter is truly softened, but not melted, before creaming it with the sugars.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American