1-First Step: Mise en Place and Preheat – Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. Gather 1 cup (227 g) room-temperature salted butter, 1/2 cup (≈60 g) powdered sugar, 1 teaspoon vanilla, 2 cups (≈240 g) flour, 1 cup (≈170 g) mini chocolate chips, and 1/2 cup (≈80 g) toffee bits. For brown butter shortbread cookies, melt butter until nutty and cool to room temp.

2-Second Step: Creaming and Combining – With an electric mixer on medium-high, cream butter and powdered sugar until light and fluffy. Add vanilla and beat until smooth. This builds the airy base for your buttery chocolate chip and toffee shortbread cookies.

3-Third Step: Dry Ingredients and Dough Formation – Reduce to low speed, gradually add flour, mixing just until dough forms. Fold in chocolate chips and toffee bits by hand for even distribution.

4-Fourth Step: Shaping and Chilling – Shape spoonfuls into 1-inch (2.5 cm) balls, place 1 inch apart on the sheet, press lightly to flatten. Chill 20 to 30 minutes if dough softens, though optional for this forgiving recipe.

5-Fifth Step: Baking – Bake 12 to 14 minutes until firm and edges golden. Cool sheets between batches. Centers may look soft; they firm up.

6-Sixth Step: Cooling and Finishing – Cool on sheet 5 minutes, then wire rack completely. Dip in melted chocolate or drizzle for extra sweetness. Sprinkle sea salt for the title-worthy finish.

7-Final Step: Serving and Storing – Serve with coffee. See storage below for details. This method works for all variations.