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RECIPE
8 INGREDIENTS 12 STEPS 2hr 30min

Espresso Chocolate Chip Shortbread

Delicious not-too-sweet coffee-flavored treats, generously laced with bits of chocolate. These Espresso Chocolate Chip Shortbread Cookies are rich in butter. It’s like biting into a delicious shot of espresso.
Espresso Chocolate Chip Shortbread Recipe | SideChef
Delicious not-too-sweet coffee-flavored treats, generously laced with bits of chocolate. These Espresso Chocolate Chip Shortbread Cookies are rich in butter. It’s like biting into a delicious shot of espresso.
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
2hr 30min
Total Time
$0.26
Cost Per Serving

Ingredients

Servings
16
US / METRIC
1 Tbsp
Instant Espresso Powder
1 Tbsp
Hot Water
1 cup
Unsalted Butter , room temperature
2/3 cup
Powdered Confectioners Sugar
plus more for dusting
1/2 tsp
Pure Vanilla Extract
1/4 tsp
or Coarse Kosher Salt
2 cups
or Gluten-Free All-Purpose Flour
1 cup
Finely Chopped Bittersweet Chocolate
or Mini Chocolate Chips
Save Time,
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
223
FAT
15.4 g
PROTEIN
2.0 g
CARBS
18.9 g

Author's Notes

Yields 42 cookies.

Cooking Instructions

HIDE IMAGES
Step 1
Dissolve the Instant Espresso Powder (1 Tbsp) in the Water (1 Tbsp) . Set aside to cool.
Step 2
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the Unsalted Butter (1 cup) and Powdered Confectioners Sugar (2/3 cup) together on medium speed for about 3 minutes, until the mixture is creamy and very smooth.
Step 3
Beat in Pure Vanilla Extract (1/2 tsp) , espresso mixture, and Coarse Sea Salt (1/4 tsp) . Reduce the mixer speed to low and add the All-Purpose Flour (2 cups) mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated.
Step 4
Fold in the Bittersweet Chocolate (1 cup) with a sturdy rubber spatula.
Step 5
Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag.
Step 6
Put the bag on a flat surface, leaving the top open, and roll the dough into a 9x10 1/2-inch rectangle that’s 1/4-inch thick.
Step 7
As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, press out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.
Step 8
Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F (160 degrees C). Line two baking sheets with parchment paper.
Step 9
Place the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch square.
Step 10
Transfer the squares to the baking sheets and carefully prick each one with a fork, gently pushing the tines through the cookies until they hit the sheet.
Step 11
Bake for 18-20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will still be very pale at this point.
Step 12
Transfer the cookies to a cooling rack. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.
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Nutrition Per Serving
Calories
223
% Daily Value*
Fat
15.4 g
20%
Saturated Fat
9.7 g
48%
Trans Fat
0.0 g
--
Cholesterol
30.3 mg
10%
Carbohydrates
18.9 g
7%
Fiber
1.1 g
4%
Sugars
5.5 g
--
Protein
2.0 g
4%
Sodium
17.3 mg
1%
Vitamin D
--
--
Calcium
46.2 mg
4%
Iron
2.5 mg
14%
Potassium
237.7 mg
5%
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