I once had a colleague who looked like a former Rose Queen. As one of my snarky friends would say, "she always looks like she should be wearing a tiara." Her hair was perfect, her clothes were perfect, her manners were perfect. To top it off, the executives of the company would fawn all over her. Most people assumed that she would be standoffish. The thing is, she was so genuinely nice that she was really hard to resent, even if you wanted to.
What does that have to do with these cookies? (Okay, this is a stretch...) You know those cookies that are so beautiful but you assume aren't that great tasting once you try them? See where I'm going?
Not these cookies. They are gorgeous (IMHO) and good. Okay, enough with the really bad analogy.
This is a not too sweet shortbread dough (only 1/2 cup sugar per four dozen cookies) laden with mini chocolate chips and toffee bits, and then dipped in semi-sweet chocolate.... and I can eat them without getting chocolate on my dainty fingers.
I made a few changes from the original recipe. I added 1/2 teaspoon of salt. I also added a 1/4 tsp of espresso powder. I also used a small cookie scoop that's about 1 1/4" in diameter to help keep the size of the cookies uniform.
They are so addicting. There is absolutely no doubt that I will make these again.
Toffee & Chocolate Chip Shortbread Cookies
Makes about four dozen cookies. I ended up with 45 cookies.
1 C unsalted butter, softened
1/2 C powdered sugar, sifted after measuring (Rather than using a sifter, pour the sugar through a fine mesh strainer into the mixing bowl)
1 tsp vanilla
2 C (10 ounces) unbleached all purpose flour
1/2 tsp salt
1/4 tsp espresso powder (optional)
2 C mini chocolate chip cookies, divided into two one-cup portions
3/4 C mini Heath chips (the kind without the chocolate)
1 T shortening
- Preheat your oven to 350 degrees F and place a rack in the middle.
- In the bowl of of a stand mixer or with a hand held mixer, cream the butter and sugar together for about a minute, until blended.
- Add the vanilla and mix briefly.
- In a small bowl, whisk the flour, salt, and expresso together.
- Add the dry ingredients to the butter mixture and mix on low until mixed.
- Add one cup of the chocolate chips and the toffee bits and mix briefly. If necessary, finish mixing in the candy by kneading the dough with your hands until the candy is evenly distributed. Do not overmix.
- Grease or line three baking sheets with parchment.
- Form the dough into approximately one inch balls and place the balls about 2 inches apart on the baking sheets.
- Very lightly press the dough balls into the cookie sheet to slightly flatten the bottom.
- Bake the cookies, one sheet at a time, for 10 to 15 minutes, until just firm.
- Allow the cookies to cool completely on the baking sheets.
- In a double boiler, mix the chocolate chips and the shortening until just melted.
- Dip the cookies into the melted chocolate and place on parchment or wax paper lined cookie sheets and allow to harden. Be patient. It will harden.
- Store at room temperature in an air tight container between layers of wax or parchment paper.
Adapted from The Kitchn.
So pretty. So good.