Ingredients

The following ingredients have 4 Servings
  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 1 3/4 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup toffee bits
  • 1 bag (12 oz) dark chocolate chips
  • 2 tablespoons shortening
  • 1/3 cup toffee bits

Instruction

  • Heat oven to 375°F. Line cookie sheet with cooking parchment paper. In large bowl, beat softened butter, sugar and egg using electric mixer on low speed until blended; beat in vanilla. Add flour, baking powder and salt; continue beating until well blended. Stir in 1/2 cup toffee bits.
  • Refrigerate dough 30 minutes. Shape dough into 1 1/4-inch balls. Place 2 inches apart on cookie sheet. Flatten with bottom of glass dipped in sugar.
  • Bake 10 to 12 minutes or until edges are light golden brown. Remove to cooling rack.
  • In small deep microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture can be stirred smooth. Dip each cookie halfway into melted chocolate, letting excess drip off. Place on parchment or waxed paper; sprinkle with remaining toffee bits. Let stand about 1 hour or until chocolate is set. To quickly set chocolate, refrigerate cookies 15 minutes. Store between sheets of parchment paper in tightly covered container at room temperature.