Brown Sugar-Toffee Chip Shortbread Cookies
makes about 48 cookies
2 cups all purpose flour
1/4 tsp salt
1 cup butter, room temperature
2/3 cup packed dark brown sugar
3/4 tsp vanilla extract
1 bag toffee bit chips
4 oz. semisweet chocolate chips
- In a small bowl, whisk together the flour and salt. In a large bowl beat together the butter and brown sugar on medium speed until just completely smooth and no streaks of butter remain. Mix in the vanilla. Add the flour mixture and beat until completely incorporated. Stir in toffee bits.
- Turn out dough onto a large piece of plastic wrap. Shape dough into a log and wrap tightly in plastic wrap. Place in fridge for at least 1 hour, or overnight.
- Preheat oven to 350 degrees. Line cookie sheets with Silpats or parchment paper. Cut log into 1/4" pieces and space 1" apart on cookie sheet. Bake, rotating halfway through, for 8-10 minutes, until edges are golden brown. Let sit on tray for 5 minutes, until firm, and then transfer to wire racks to cool completely.
- Once cookies are fully cooled, melt chocolate in microwave safe bowl, 30 seconds at a time until melted. Dip half of each cookie into chocolate, shake of excess. Place on a large piece of parchment paper and let chocolate set.