Espresso Chocolate Chip Shortbread Cookies are small but mighty cookies that pack a big punch ~ they’re a must for chocolate and coffee lovers, for sure.
When my husband walked into the kitchen while these espresso chocolate chip shortbread cookies were baking and asked ‘who’s roasting coffee?’ I knew I had a winner. So good!
You know how I feel about coffee. And I’m sure I’ve made it clear how I feel about chocolate. And since it’s getting to be that time of year again when cookies come in pretty handy, I’m combining the two into one of my favorite forms: shortbread. Espresso chocolate chip shortbread cookies are an adult cookie with an irresistible combo of flavors. They fit in beautifully with my growing collection of shortbread recipes.
Espresso chocolate chip shortbread cookies are based on my classic shortbread dough recipe which can be formed into a log and sliced and baked, or easily rolled out for cutting with cookie cutters. Rolling out the dough turns out slightly more uniform cookies, but either method works great.
What do I do? I roll out the dough and cut my cookies, then gather the scraps and rolled them into a small log to freeze for later! That way I get the best of both worlds.
Tips for making espresso chocolate chip shortbread cookies
- I like to make my shortbread dough in a stand mixer. It’s easy and mess free. But if you don’t have one you can use electric beaters, or do it by hand. If you do it by hand the best way to get the soft butter incorporated into your dry ingredients is literally with your hands. Rub the butter and flour together until it becomes evenly moist, crumbly, and holds together when pressed between your fingers.
- Soft butter is important, it helps the dough come together. Got cold butter? Check out my post on how to get ingredients to room temperature in a jiffy!
- Hydrate! The key to making shortbread dough is to take enough time for the butter and flour to come together completely. It might seem dry at first, but the moisture in the butter will eventually hydrate the dough.
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Espresso Chocolate Chip Shortbread Cookies
Equipment
- baking sheets
- parchment paper
- 2" cookie cutter
Ingredients
- 1 cup salted butter, softened
- 1 Tbsp instant espresso powder, use 1 1/2 tsp for a lighter coffee flavor
- 1/2 cup sugar
- 1 tsp vanilla extract or paste
- 2 cups flour
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 350F and line baking sheets with parchment paper.
- Put the soft butter and espresso powder in your stand mixer fitted with the paddle attachment. Cream them together until well combined. Let sit for 10-15 minutes to allow the powder to dissolve into the butter.
- Add the sugar and vanilla to the bowl and blend, scraping down the sides of the bowl.
- With the mixer on low add the flour and let it go until the flour moistens and starts to form a crumbly dough. Add in the chocolate chips and continue mixing until large lumps form and there is no dry flour left. Scrape down the bowl well.
- Turn out onto a lightly floured surface and bring the dough together with your hands. Form a smooth flat disk.
- I like to sprinkle the top with a bit of flour and lay a piece of parchment over top before I roll out the dough to about 1/3 inch thick. Roll from the center outwards, constantly shifting the dough to make sure it isn't sticking.
- Cut out your cookies with a 2" cookie cutter and place 1 inch apart on your cookie sheets.
- I like to pop my cookies in the freezer for about 10 minutes before baking so they hold their shape really well.
- Bake for about 12-14 minutes, depending on the thickness of your slices. I like to bake one tray at a time. When done the cookies will be just slightly golden, but still pale, and should not look wet or shiny. These cookies are very forgiving ~ shorter baking time results in a softer cookie while longer baking creates a crisp shortbread.
- Cool on the pan for a couple of minutes and then transfer to a rack. The cookies will be softer when warm but will firm up as they cool.
- The cookies will keep up to a week at room temperature and can be frozen for up to 6 months.
Notes
- Your butter was not soft to begin with.
- You measured too much flour. (Fluff the flour to loosen it, spoon or scoop it into your measuring cup, then level it off with a knife for an accurate measurement, or use a scale.)
- You did not mix the dough long enough to get everything hydrated.
Nutrition
shortbread cookies rock!
Would you kindly share the source for purchasing the hazelnuts? Thank you.
I just buy them at my regular supermarket. I usually find them in the baking section. If yours doesn’t stock them you can go to Nuts.com.
I’m definitely making these. They look too easy and delicious to ignore.
Haha, exactly!
Can I roll and slice instead of cutting?
Yes sure, just form the dough into a log, wrap, and chill. Then slice and bake!
The expresso chocolate chip shortbread cookies look absolutely delicious. Cant wait to try yet another of your fabulous recipes! EE
Ellen these are dangerously good!!
One of my favourite recipes! I always make a double batch and keep half in the freezer. Sometimes to be a little “extra” I’ll add a rosette of chocolate buttercream and a chocolate covered espresso bean.
I like your little extra!
These were delicious. I used one TBSP of Instant Espresso Powder (Nescafe Gold), and they are lovely and coffee flavoured. I think two would have been too much of that brand, and I love coffee.
I did not need to add the milk as it was soft enough. These are going in my top ten, along with your double chocolate shortbread and your peanut butter shortbread. Thank you for an excellent recipe.
Oh wow Nicole, we’re alike, all those cookies are in my top 10 too 🙂
Can these be frozen instead of just refrigerated?
Yes, absolutely Lauralee.