Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper and set aside.
- Using electric mixer on medium-high speed, cream together softened salted butter and confectioners' sugar for 2-3 minutes until light and fluffy.
- Add vanilla extract and continue beating until smooth and well incorporated.
- Turn mixer to low speed and gradually add all-purpose flour, mixing just until soft dough forms. Do not overmix.
- Fold in mini chocolate morsels and toffee pieces with spatula until evenly distributed throughout the dough.
- Using your hands, scoop about a spoonful of dough and roll it into 1-inch balls.
- Place each dough ball onto prepared baking sheet, spacing them about one inch apart. Lightly press down on each ball to slightly flatten the tops.
- Optional: Chill dough balls for 5-10 minutes before baking if kitchen is warm.
- Bake at 350°F for 12-14 minutes, or until cookies are firm to touch and just turning golden around edges.
- Let cool on baking sheet for 5 minutes before transferring to cooling rack to cool completely.
- Repeat with remaining dough, making sure baking sheets are completely cooled between batches.
Notes
For best results, use good quality salted butter at room temperature. Watch baking time carefully as shortbread should be just set and lightly golden, not browned. Optional: Lightly coat chocolate chips and toffee bits in flour to prevent sinking, or sprinkle flake sea salt on top before baking.
