Toffee & Chocolate Chip Shortbread Cookies | Heath Bar Cookies

These Toffee and Chocolate Chip Shortbread Cookies are made from a not too sweet shortbread dough (only 1/2 cup sugar per three dozen cookies) and then studded with mini chocolate chips and toffee bits. Then they are dipped in semi-sweet chocolate.

The subtle hint of espresso in the vanilla shortbread, along with the chocolate chips and salty Heath Bar toffee chips combine together to make a cookie that both kids and grown ups in you life will love.

This would be a fun cookie to make with kids. You don't have to chill the dough after mixing, so there's no waiting before baking, and I'm sure kids would enjoy dipping them in melted chocolate!

The first time I made these cookies, I used a small cookie scoop that's about 1 1/4" in diameter to help keep the size of the cookies uniform. The last time I made these cookies, I divided the dough into 36 equally sized pieces with a bench knife. I cut the dough in half, then in fourths, and then divided the four pieces into 9 equal pieces. It seems kind of complicated, but it actually made it easier.

These Heath Bar cookies are so delicious. There is absolutely no doubt that I will make these again.

Yield: 36 cookies

Toffee & Chocolate Chip Shortbread Cookies

ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, sifted after measuring (Rather than using a sifter, pour the sugar through a fine mesh strainer into the mixing bowl)
• 1 teaspoon vanilla
• 2 cup (10 ounces) unbleached all purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon espresso powder
• 2 cups mini chocolate chips, divided into two one-cup portions
• 3/4 cup mini Heath chips (the kind without the chocolate)
• 1 tablespoon shortening

instructions:

1. Preheat your oven to 350 degrees F with a rack in the middle. 
2. 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. 
3. Add the vanilla and mix briefly. 
4. In a small bowl, whisk the flour, salt, and expresso together. 
5. Add the dry ingredients to the butter mixture and mix on low until mixed. 
6. 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. 
7. Grease or line three baking sheets with parchment paper.
8. Form the dough into approximately one inch balls and place the balls about 2 inches apart on the baking sheets.
9. Very lightly press the dough balls into the cookie sheet to slightly flatten the bottom. 
10. Bake the cookies, one sheet at a time, for 10 to 15 minutes, until just firm.
11. Allow the cookies to cool completely on the baking sheets.
12. In a double boiler, mix the chocolate chips and the shortening until just melted.
13. 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. 
14. Store at room temperature in an air tight container between layers of wax or parchment paper. 

http://www.karenskitchenstories.com/2013/01/toffee-chocolate-chip-shortbread.html

Adapted from The Kitchn. 

This post has been updated with new photos in January, 2018.