These Espresso Chocolate Shortbread Cookies are simply delightful! They combine rich chocolate and a kick of espresso for a tasty treat that’s perfect with your coffee.
What’s better is how easy they are to make. Just mix, shape, and bake – no fuss here! I love enjoying them fresh out of the oven with a warm mug. Yum!
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter helps you control the saltiness in your cookies. If you only have salted butter, just decrease the amount of added salt.
Instant Espresso Powder: This ingredient brings the espresso flavor without the liquid. If you can’t find it, you could use finely ground coffee, but the flavor may be less concentrated.
All-Purpose Flour: This is the base of your cookies, but if you want to make them gluten-free, use a gluten-free all-purpose flour blend instead.
Chocolate Chips: Mini chocolate chips add a nice texture, but you can also use regular chocolate chips or chopped chocolate. For a dairy-free option, choose dairy-free chocolate.
How Can I Get My Butter and Sugar Mixture Just Right?
Creaming the butter and sugar properly is crucial for light and fluffy cookies. Here’s how:
- Start with softened butter at room temperature. It should easily hold an indentation when you press it.
- Beat the butter and powdered sugar together until the mixture is pale and fluffy. This may take about 3-5 minutes.
- This process incorporates air, which helps your cookies rise nicely during baking.
What’s the Best Way to Roll and Slice the Dough?
Shaping the dough into a log is easy if you follow these steps:
- After mixing, place the dough on a large piece of plastic wrap.
- Using the wrap, roll it into a neat log shape, about 2 inches in diameter.
- Twist the ends of the wrap to seal and help shape it tight. Refrigerate for at least 1 hour to firm up the dough before slicing.
This method makes it easier to slice the cookies evenly, ensuring they bake nicely!
Espresso Chocolate Shortbread Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (90g) powdered sugar
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips or finely chopped semisweet chocolate
For Dipping:
- 4 oz (115g) bittersweet or semisweet chocolate, chopped
- Flaked sea salt, for garnish
How Much Time Will You Need?
This delightful cookie recipe takes about 20 minutes of prep time and 20 minutes of baking time, plus an hour for chilling the dough. You’ll be left with amazing cookies that are perfect with a cup of coffee or tea!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Begin by preheating your oven to 325°F (165°C). Line a baking sheet with parchment paper to prevent the cookies from sticking during baking.
2. Cream the Butter and Sugar:
In a large mixing bowl, add the softened butter and powdered sugar. Use a hand mixer or a wooden spoon to beat them together until the mixture is light, fluffy, and smooth. This takes about 3-5 minutes.
3. Mix in Espresso and Vanilla:
Dissolve the instant espresso powder in a tablespoon of hot water, then add this along with the vanilla extract to the creamed butter mixture. Stir until everything is well mixed and combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour and salt. This will help ensure that the salt is evenly distributed throughout the flour.
5. Mix Dry and Wet Ingredients:
Gradually add the flour mixture into the butter mixture. Stir gently until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Add Chocolate Chips:
Fold in the mini chocolate chips or finely chopped chocolate evenly across the dough. This adds delicious chocolatey bits to each cookie!
7. Shape the Dough:
Roll the dough out into a log approximately 2 inches in diameter. Wrap it tightly in plastic wrap and place in the refrigerator for at least 1 hour, or until firm. This makes it easier to slice.
8. Slice and Bake:
Once the dough is chilled, remove it from the refrigerator. Slice it into 1/2 inch thick rounds and place them spaced apart on the prepared baking sheet. Bake for 18-20 minutes, until the edges are golden, but the centers look pale and soft.
9. Cool the Cookies:
After baking, transfer the cookies to a wire rack and let them cool completely.
10. Melt the Chocolate:
In a microwave-safe bowl, melt the chopped chocolate in 30-second intervals, stirring in between, until it’s nice and smooth.
11. Dip Cookies:
Dip half of each cooled cookie into the melted chocolate and place them back on the parchment paper. The chocolate adds a rich touch to the cookies!
12. Garnish and Let Set:
While the chocolate is still wet, sprinkle a pinch of flaked sea salt on top if desired. This contrast enhances the flavors beautifully. Allow the chocolate to set completely before serving or storing your delightful cookies.
Enjoy these espresso-infused, chocolate-dappled shortbread cookies with a comforting cup of coffee or tea!
Can I Use Different Types of Chocolate for Dipping?
Absolutely! While bittersweet or semisweet chocolate is recommended, you can use milk chocolate for a sweeter flavor or dark chocolate for a richer taste. Just make sure it’s chopped into small pieces for easy melting.
What Should I Do if My Dough is Too Soft?
If your dough seems too soft to roll into a log, don’t worry! Just refrigerate it for an additional 15-30 minutes to firm it up before shaping. If you need to, you can also add a tablespoon or two of flour to help stiffen the dough if it feels overly sticky.
How Long Do These Cookies Last?
Once fully cooled and stored in an airtight container, these cookies can last up to a week at room temperature. For longer storage, you can freeze them in a single layer and transfer them to a freezer-safe container for up to 3 months.
Can I Make These Cookies Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend. Just ensure the blend you choose contains a binding agent like xanthan gum for better texture.
