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If you love buttery shortbread, melty chocolate, and crunchy toffee shards, this recipe is your new cookie crush. These are not dainty tea biscuits — they’re giant, slightly crisp-edged, tender-centered shortbread disks studded with chocolate chips and toffee bits that melt into pockets of caramelized heaven. They’re perfect for gifting, dunking in coffee, or pretending one cookie is “for later” and then eating half the pan.
Why these cookies work
Shortbread base: A high-ratio butter-to-flour cookie — they aren’t overwhelmingly heavy.
Giant size: Bigger cookies mean a more pronounced contrast between the crisp edge and the tender middle. Plus, the chocolate-to-cookie ratio becomes delightfully generous.
Toffee + chocolate: Toffee bits bring crunchy caramel intensity; melting chocolate creates gooey pockets. Use good-quality chips or chop a bar for varied melt.
Tips & tweaks
Butter temperature matters: Too soft and cookies spread too thin; too cold and they won’t spread enough. Aim for pliable but not greasy.
Chocolate variety: Mix semisweet chips with dark chocolate chunks for depth, or use milk chocolate if you like extra sweetness.
Make-ahead: Dough can be refrigerated for up to 48 hours or frozen for up to 3 months. If chilled, let sit at room temperature 15–20 minutes before scooping and bake an extra minute or two.
Giant Toffee & Chocolate Chip Shortbread Cookies
If you love buttery shortbread, melty chocolate, and crunchy toffee shards, this recipe is your new cookie crush.
Ingredients
- 1 C. Room Temperature Butter
- 1/2 C. Confectioners Sugar
- 2 Tsp. Vanilla Extract
- 2 C. Flour
- 1 C. Chocolate Chips (Minis, chunks, etc.)
- 1/2 C. Toffee Pieces
Instructions
- Prepare a baking sheet with parchment paper or a silicone baking mat and set aside.
- Beat together the 1 C. Room Temperature Butter and 1/2 C. Confectioners Sugar in the base of stand mixer with the paddle attachment until smooth and creamy.
- Add in the 2 Tsp. Vanilla Extract and continue to beat until well mixed.
- Slowly add in the 2 C. Flour at about 1/2 C. at a time.
- Finally, fold in the 1 C. Chocolate Chips and 1/2 C. Toffee Pieces.
- Scoot out 1/2 C. of the dough and form it into a ball. Rinse and repeat for the remaining dough. (I got exactly 6 LARGE cookies.)
- Flatten each slightly and place the pan in the fridge to chill for about 30 minutes.
- Once ready to bake, preheat the oven to 350 degrees then transfer the pan to the oven.
- Bake the cookies for about 30 minutes or until the edges are browning and the cookies have cooked through.
- When the cookies are done, remove from the oven and allow to chill for a few moments before transferring to a wire rack to continue cooling.
Nutrition Facts
Calories
363Fat (grams)
23 gSat. Fat (grams)
14 gCarbs (grams)
37 gFiber (grams)
1 gNet carbs
36 gSugar (grams)
20 gProtein (grams)
2 gSodium (milligrams)
136 mgCholesterol (grams)
51 mgNutritional Claims: Low Sodium • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Egg Free • Peanut Free •Tree Nut Free • Soy Free • Fish Free • Shellfish Free •Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher
Step-by-Step Photos:
