Espresso Chocolate Chip Shortbread

Espresso Chocolate Chip Shortbread is the perfect buttery cookie with the flavors of espresso and chocolate! This recipe is egg free.

Our friends Eric and Kathleen invited us over to their home for dinner this weekend. Kat is an amazing cook and has such a talent for design. She puts together the most beautiful tables, and Saturday night was no exception!

The food was incredible, and I just sat in awe trying to soak up every little detail of the gorgeous place settings and artfully arranged appetizers and desserts. I will definitely be hounding her for some recipes (salted caramel ice cream anyone???)  

Recipe Details

I have been wanting to make these shortbread for a long time, so I decided I would take some to Eric and Kat since they both love chocolate and coffee.

Bob and I snuck a few, and we thought these were great! The espresso flavor really comes through, and the mini-chocolate chips provide the perfect amount of chocolate.

This recipe is from Dorie Greenspan's Baking: From My Home to Yours. I loved her Almost Fudge Gateau so I was excited to try another one of her recipes.

The dough is so simple to make; it doesn't even require eggs! Because of the optional overnight chill time, you can split it into 2 days of minimal work. These are a great little cookie that I plan to serve again!

I like to use a ruler and a pizza cutter rocker to measure out the squares and then slice them into neat squares. The one I have is no longer available, but this one is similar with great reviews.

UPDATE: I made these Espresso Chocolate Chip Shortbread cookies into name cards for a Kids Tea Party! They also were a great addition to my daughter's Starbucks birthday party. We served these with the Mocha Cheesecake, a full size version of the Mini Mocha Cheesecakes.

LOVE SHORTBREAD COOKIES? Check out these Iced Vanilla Shortbread Cookies!

Gluten Free Option

I haven't tried it myself yet, but I have good luck substituting Bob's Red Mill Gluten Free 1 to 1 Baking Flour in place of all purpose flour in baked goods.

📖 Recipe

Espresso Chocolate Chip Shortbread

Meghan

The perfect buttery shortbread cookie with the flavors of espresso and chocolate!

5 from 7 votes

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Prep Time 1 hour hr

Cook Time 20 minutes mins

Chill Time 2 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 42 cookies

Calories 85 kcal

Ingredients

  

1x2x3x

• 1 tablespoon instant espresso powder
• 1 tablespoon boiling water
• 1 cup unsalted butter (at room temperature)
• ⅔ cup powdered sugar
• ½ teaspoon vanilla extract
• 2 cups all purpose flour
• ¾ cup mini chocolate chips

Instructions

 

Make the dough:

• Dissolve the espresso powder in the boiling water and set aside to cool to tepid.
  1 tablespoon instant espresso powder, 1 tablespoon boiling water
• In the bowl of a stand mixer, beat butter on medium-high until smooth. Add the powdered sugar and beat on medium speed for about 3 minutes, until the mixture is very smooth. Add the vanilla and the espresso and mix until incorporated.
  1 cup unsalted butter, ⅔ cup powdered sugar, ½ teaspoon vanilla extract
• With the mixer on low speed, add the flour and mix only until it disappears into the dough. Fold in the mini chocolate chips with a rubber spatula.
  2 cups all purpose flour, ¾ cup mini chocolate chips
• Transfer the dough to a gallon-sized plastic bag. Place the bag on a flat work surface, leaving the top open. Roll the dough into a 9 x 10 ½-inch rectangle that is about ¼-inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it does not cause creases.
• When the dough has reached the desired size and thickness, seal the bag, pressing out as much excess air as possible, and refrigerate the dough for at least 2 hours, or up to 2 days.

Bake the cookies:

• Preheat the oven to 325°F.
• Put the plastic bag on a cutting board and slit open; discard bag. Using a ruler as a guide and a sharp knife, cut the dough into 1 ½-inch squares.
• Transfer the squares to parchment-lined baking sheets and carefully prick each one twice with a fork.
• Bake for 18-20 minutes, rotating the sheets halfway through baking by 180 degrees and from top to bottom. The cookies shouldn't take on much color while baking.
• Remove from the oven and allow to cool on the pan for 5 - 10 minutes. Transfer to a wire rack and allow to cool completely.

Notes

Source:  Adapted from Annie's Eats, originally from Smitten Kitchen and Baking: From My Home to Yours

You're Gonna Bake It After All

bakeitafterall.com

Nutrition

Calories: 85kcalCarbohydrates: 9gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 12mgSodium: 3mgPotassium: 12mgFiber: 0.2gSugar: 4gVitamin A: 142IUVitamin C: 0.02mgCalcium: 6mgIron: 0.3mg

Keyword cookies, dessert

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