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Chocolate Chip and Toffee Shortbread Cookies

These delightful shortbread cookies combine the buttery richness of traditional shortbread with the sweet crunch of chocolate chips and toffee bits, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter softened to room temperature
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips for deep, rich flavor
  • 1/2 cup toffee bits adding a caramel crunch
Health Conscious Alternatives
  • 1 cup coconut oil can be used instead of butter for a dairy-free version
  • 1/2 cup almond flour substituted for half of the all-purpose flour for a nutty flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Gradually sift in all-purpose flour, cornstarch, and salt. Mix until just combined.
  4. Gently fold in chocolate chips and toffee bits until evenly distributed.
  5. Use a cookie scoop or tablespoon to portion out the dough onto ungreased cookie sheets, leaving space between each.
Baking
  1. Bake in the preheated oven for 15-20 minutes or until the edges turn golden brown.
  2. Remove from the oven and cool on the baking sheet for about 5 minutes before transferring to wire racks.

Notes

To ensure optimal freshness, store cookies in an airtight container at room temperature for up to one week. Dough can be frozen for up to three months.