Chocolate Toffee Shortbread Cookies

 Chocolate Toffee Shortbread Cookies

1 cup sugar
3/4 pound unsalted butter at room temperature
1 teaspoon vanilla extract
3 1/2 cups flour
1/4 teaspoon salt
1 cup Ghiradelli baking chips or whatever chocolate chips/chopped chocolate you have on hand
1 teaspoon coconut oil optional
Heath Toffee Bits

Preheat oven to 350 degrees and line baking sheets with parchment paper or silicone baking mats. Set aside.

In a large bowl, cream together the sugar and butter until just combined, then mix in vanilla.

In a medium bowl, whisk together the flour and salt then add it to the butter mixture.

Mix on low speed until ingredients start to form a solid dough. This will take quite a few minutes to come together.

Once a dough has formed, take out of bowl and place on a lightly floured surface. Shape into a flat disk, wrap in plastic, and chill in fridge for 30 minutes.

Use a rolling pin to roll dough into approximately 1/2" thick rectangle

Use cookie cutters to make shapes.

Place cookies on prepared baking.

Bake for 12-15 minutes or until edges are just brown.

Once cookies are completely cooled, place chocolate and coconut oil in a microwave safe bowl and microwave on high for 30 seconds. Stir and continue to heat for 15 second intervals, stirring in between, until melted and smooth.

Dunk the top of each cookie into the chocolate and sprinkle with the Heath toffee bits. Place on a piece of wax paper until completely cooled.