Espresso Chocolate Chip Shortbread Cookies
Espresso Chocolate Chip Shortbread Cookies are easy shortbread cookies made with espresso powder and dark chocolate chips for a decidedly grown up treat.
Servings: 28 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
If your dough is dry and crumbly it is due to one of three things:
- 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
Serving: 1 cookie · Calories: 142 kcal · Carbohydrates: 14 g · Protein: 1 g · Fat: 9 g · Saturated Fat: 6 g · Polyunsaturated Fat: 0.4 g · Monounsaturated Fat: 2 g · Trans Fat: 0.3 g · Cholesterol: 18 mg · Sodium: 53 mg · Potassium: 54 mg · Fiber: 1 g · Sugar: 6 g · Vitamin A: 206 IU · Calcium: 8 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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