This recipe brought out the Paula Deen in me.
2 sticks of butter? Yee haw!
I love shortbread cookies because they are unapologetically unhealthy. Yep, there’s about half a creamery in them but they aren’t giving any excuses. You want a healthy cookie? Go bake something with oatmeal.
These cookies take regular old shortbread to a whole different level by adding melted chocolate and toffee bits. It results in a delectably sweet and rich cookie. Double chins be damned. Jiggly thighs take a number. These cookies mean business, and I am more than happy to partake.
Chocolate Toffee Shortbread Cookies
For the shortbread base:
1 1/2 cups flour
1/2 tsp salt
1/4 tsp cinnamon
2 sticks butter, at room temperature
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 tsp vanilla extract
3 oz semisweet chocolate chips
For the topping:
6 oz semisweet chocolate
1 1/2 cups toffee bits
Preheat oven to 375 degrees. In a mixing bowl, combine the flour, salt, and cinnamon and set aside. Meanwhile, cream together the butter and sugars. Blend in the vanilla. Carefully add the flour mixture and process until incorporated. Fold in the chocolate chips. Pour the batter into a prepared 9×13 pan and bake for 18-20 minutes, until the shortbread is bubbling. Remove from oven and put on a wire rack.
Sprinkle the shortbread with the chopped chocolate, cover with foil, and let sit for 5 minutes. Remove the foil and use an offset spatula to spread the chocolate evenly across the shortbread. Sprinkle on toffee bits and press down lightly to adhere. Let bars cool at room temperature. One cool, remove from the pan and chop into squares.
Source: Annie’s Eats