Ingredients

The following ingredients have 36 Servings
  • 1 cup unsalted butter, at room temperature
  • 1/2 cup powdered sugar, sifted
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups mini semi-sweet chocolate chips, divided
  • 3/4 cup Heath toffee chips
  • 1 tablespoon vegetable shortening

Instruction

  • Place the butter, powdered sugar, and salt in the bowl of a stand mixer fitted wtih the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until completely smooth. Mix in the vanilla. On low speed, mix in the flour until combined and a dough is formed. With a stiff spatula, fold in 1 cup of the chocolate chips and the Heath chips by hand.
  • Divide the dough in half and shape each half into a log about 1 foot long and 1 1/2 inches in diameter. Wrap both logs of dough in parchment paper or plastic wrap and twist the ends closed. If desired, you can use an empty paper towel roll to shape perfectly round logs (see how here). Refrigerate the rolls until firm or up to 3 days. The logs can also be sealed inside a freezer bag and frozen for up to three months; thaw in the fridge overnight before baking.
  • When ready to bake, arrange two racks to divide the oven into thirds and heat to 350°F. Line 2 baking sheets with parchment. Cut the first cookie log crosswise into slices 1/4- to 1/2-inch thick. Arrange the rounds slightly apart on the baking sheets.
  • Bake for 7 minutes. Rotate the baking sheets between racks and from front to bake. Bake until the edges are firm to the touch and just barely brown, 5 to 8 minutes more. Let the cookies cool completely on the baking sheets before removing from the pan, as shortbread is very brittle. Repeat with the remaining cookie dough, making sure the baking sheets are completely cooled between batches.
  • Melt the remaining 1 cup chocolate chips and shortening in a double boiler, stirring frequently until smooth, or microwave in 15-second intervals, stirring between each interval. Dip one end of each cookie into the chocolate and use an off-set spatula or butter knife to scrape off the excess chocolate. Place the dipped cookies on waxed paper or parchment paper and let sit until the chocolate sets (or refrigerate to speed up the process).