Espresso Chocolate Chip Shortbread
The perfect buttery shortbread cookie with the flavors of espresso and chocolate!
Ingredients
- 1 tablespoon instant espresso powder
- 1 tablespoon boiling water
- 1 cup unsalted butter (at room temperature)
- 2/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups all purpose flour
- 3/4 cup mini chocolate chips
Instructions
Make the dough:
- Dissolve the espresso powder in the boiling water and set aside to cool to tepid.
- 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.
- 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.
- 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 1/2-inch rectangle that is about 1/4-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 degrees 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 1/2-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
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