Giant Toffee & Chocolate Chip Shortbread Cookies Recipe

Introduction

These Giant Toffee & Chocolate Chip Shortbread Cookies are a delightful twist on classic shortbread. Packed with buttery richness, sweet toffee pieces, and melty chocolate chips, they make the perfect treat for any chocolate lover. Enjoy them with a cup of tea or as a sweet snack anytime.

Ingredients

• 1 cup room temperature butter
• 1/2 cup confectioners sugar
• 2 teaspoons vanilla extract
• 2 cups flour
• 1 cup chocolate chips (minis, chunks, or your choice)
• 1/2 cup toffee pieces

Instructions

1. Step 1: Prepare a baking sheet by lining it with parchment paper or a silicone baking mat and set aside.
2. Step 2: In the base of a stand mixer fitted with the paddle attachment, beat the room temperature butter and confectioners sugar together until smooth and creamy.
3. Step 3: Add the vanilla extract and continue beating until well incorporated.
4. Step 4: Gradually add the flour in about 1/2 cup increments, mixing slowly until fully combined.
5. Step 5: Fold in the chocolate chips and toffee pieces gently to distribute them evenly throughout the dough.
6. Step 6: Scoop out about 1/2 cup of dough and roll it into a ball. Repeat until all dough is portioned (you should get six large cookies).
7. Step 7: Flatten each dough ball slightly and place them on the prepared baking sheet. Chill the cookies in the refrigerator for about 30 minutes.
8. Step 8: Preheat the oven to 350°F (175°C) while the dough chills.
9. Step 9: Bake the cookies for approximately 30 minutes, or until the edges start to brown and the centers are set.
10. Step 10: Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra crunch, toast the toffee pieces lightly before folding into the dough.
• Swap chocolate chips for white chocolate or butterscotch chips to change up the flavor profile.
• If you prefer smaller cookies, reduce the dough portion size and adjust baking time accordingly.
• Make sure the butter is truly at room temperature to achieve a smooth, creamy mixture.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag or container for up to 2 months. To reheat, warm briefly in a 300°F (150°C) oven for 5–7 minutes to restore their crisp edges and melty centers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter if that’s what you have on hand. Just reduce or omit any additional salt in the recipe to avoid an overly salty taste.

How do I prevent the cookies from spreading too much?

Chilling the dough before baking is key to minimizing spread. Also, avoid using too much butter or baking at too low a temperature, as these can cause cookies to flatten excessively.

Giant Toffee & Chocolate Chip Shortbread Cookies Recipe

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★★★★★

4.5 from 59 reviews

These Giant Toffee & Chocolate Chip Shortbread Cookies are rich, buttery treats featuring a perfect blend of sweet toffee pieces and melty chocolate chips. Crispy on the edges and soft in the center, these oversized cookies are easy to prepare and perfect for sharing or indulging in a decadent snack.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 large cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 C. Room Temperature Butter
• 1/2 C. Confectioners Sugar
• 2 Tsp. Vanilla Extract
• 2 C. All-Purpose Flour
• 1 C. Chocolate Chips (Minis, chunks, etc.)
• 1/2 C. Toffee Pieces

Instructions

1. Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat, and set it aside for later use.
2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat together 1 cup of room temperature butter and 1/2 cup of confectioners sugar until the mixture is smooth and creamy.
3. Add Vanilla: Add 2 teaspoons of vanilla extract to the butter and sugar mixture, continuing to beat until everything is well combined.
4. Incorporate Flour: Gradually add 2 cups of flour in halves, mixing slowly to incorporate the flour evenly without overmixing.
5. Fold in Mix-ins: Gently fold in 1 cup of chocolate chips and 1/2 cup of toffee pieces until evenly distributed throughout the dough.
6. Shape Cookies: Scoop about 1/2 cup of dough per cookie and form each into a large ball. Repeat until all dough is portioned, yielding approximately 6 large cookies.
7. Chill Dough: Flatten each dough ball slightly and place them on the prepared baking sheet. Chill the shaped cookies in the refrigerator for about 30 minutes to firm up.
8. Preheat Oven: When ready to bake, preheat the oven to 350°F (175°C).
9. Bake Cookies: Transfer the chilled baking sheet to the oven and bake the cookies for approximately 30 minutes, or until the edges begin to brown and the cookies are cooked through.
10. Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

• For crispier cookies, bake a few minutes longer but monitor closely to avoid burning.
• Use room temperature butter for easier mixing and better texture.
• Chilling the dough helps prevent spreading and maintains the thick, chunky shape of the cookies.
• Feel free to swap toffee pieces with nuts if preferred.

Keywords: toffee cookies, chocolate chip cookies, shortbread cookies, giant cookies, toffee chip cookies, homemade cookies, easy dessert