Cookie Party – Salted Dark Chocolate Dipped Toffee Shortbread Cookies

• Vegetarian

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/3 cup Brown sugar, firmly packed
  • 2 1/2 tbsp Cornstarch
  • 6 oz Dark chocolate
  • 1/8 tsp Salt
  • 1 Sea salt to sprinkle on chocolate, Flaky
  • 1 tsp Vanilla extract

• Dairy

  • 1 2 cup chilled unsalted butter, cut into 1/2" pieces, unsalted

• Desserts

  • 1/4 cup Toffee

Found on mykitchenlove.com

Description

Ingredients

• 1 cup all purpose flour
• 1/3 cup firmly packed brown sugar
• 2 1/2 tbsp cornstarch
• 1/8 tsp salt
• 1/2 cup chilled unsalted butter, cut into 1/2 pieces
• 1 tsp vanilla extract
• 1/4 cup toffee (SKOR) pieces
• 6 oz dark chocolate (at least 60% cocoa), broken or cut into 1 pieces
• Flaky sea salt to sprinkle on chocolate

Directions

• Preheat oven to 350° F.
• Place flour, brown sugar, cornstarch, and salt in a food processor and blend briefly to combine. Place butter pieces in the food processor and pulse until mixture resembles a fine meal. Add toffee pieces and briefly pulse until mixed through.
• Transfer the dough to a large piece of wax paper and top with another sheet of wax paper. The dough at this point is extremely crumbly. Fold the dough over onto itself 2-3 times so that the butter melts a bit and brings the dough together. Roll dough out until 1/4 thick*.
• Using a 2 circular cookie cutter (or the shape of your choice) cut out as many cookies as possible. Transfer cookies to a baking sheet (lined with non-stick paper, but ungreased), spacing about 1. Gather scraps together, preroll and cut out more cookies. Repeat until dough has been used up.
• Bake cookies until just starting to colour, about 17-20 minutes. Let cool for a few minutes then transfer to a wire rack to cool completely.
• Once cookies are completely cooled, melt chocolate pieces in short bursts (20-30 seconds) in the microwave. Dip cooled cookies part way into the melted chocolate. Place on a wire rack and lightly sprinkle with flaky sea salt.
• Cookies will keep for up to 5 days in an airtight container.

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