These Espresso Chocolate Shortbread Cookies are a delightful treat combining rich chocolate and a kick of coffee flavor. They’re buttery, crispy, and oh-so-easy to make!
Every bite feels like a little boost of energy, perfect for cookie lovers. I love enjoying them with a cup of coffee—it’s a match made in heaven! ☕️🍪
Key Ingredients & Substitutions
Unsalted Butter: This is essential for that rich flavor. If you prefer a dairy-free option, you can substitute with coconut oil or a plant-based butter alternative.
Espresso Powder: It gives the cookies that nice coffee kick. If you don’t have espresso powder, instant coffee works too! Just use a little more to get a strong flavor.
Chocolate: I love using dark chocolate for its bold taste. If you want to reduce sugar, use unsweetened chocolate or switch to semi-sweet. For a dairy-free choice, look for vegan chocolate chips.
All-Purpose Flour: This flour gives the cookies their structure. If you need gluten-free cookies, try a 1:1 gluten-free flour blend as a substitute.
How Do You Get the Perfect Cookie Texture?
Getting the right texture in shortbread cookies is all about the creaming and chilling process. Start by creaming your butter and sugar properly—this incorporates air for a lighter cookie. Don’t rush this step!
- Make sure your butter is softened to room temperature—this helps it blend easily with the sugar.
- Chill the dough after shaping it. This step is crucial for firm, sliceable cookies—don’t skip it!
- Slice them evenly to ensure they bake uniformly, which helps in achieving a perfect texture without any burnt edges.
Enjoy making your cookies; they’re bound to impress everyone with their rich taste and lovely chocolate drips!
Espresso Chocolate Shortbread Cookies
Ingredients You’ll Need:
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (90g) powdered sugar, plus more for dusting
- 2 cups (250g) all-purpose flour
- 1/2 cup (45g) finely chopped dark chocolate or mini chocolate chips
- 1 tablespoon espresso powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup (90g) dark chocolate, chopped or chips (for melting and drizzling)
- Optional: chocolate nibs or coarse sugar for topping
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and bake, plus at least 1 hour to chill the dough. Total time is around 1 hour and 30 minutes, but the waiting for dough to chill is totally worth it for those perfect cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and powdered sugar. Cream them together with a mixer until the mixture is light and fluffy. This step is key for soft cookies!
3. Add Flavors:
Mix in the vanilla extract and espresso powder until everything is well blended. The espresso will give your cookies a delicious coffee flavor.
4. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour and salt until they’re combined. This helps distribute the salt evenly.
5. Mix Everything Together:
Gradually add the dry ingredients to the butter mixture. Mix until just combined—don’t overmix! Gently fold in the finely chopped dark chocolate or mini chocolate chips.
6. Shape the Dough:
Turn the dough out onto a lightly floured surface and gently knead it into a ball. Shape the dough into a log about 2 inches in diameter. Wrap the log in plastic wrap and chill it in the refrigerator for at least 1 hour, or until it’s firm.
7. Slice the Cookies:
Once the dough is chilled, take it out and slice it into rounds about 1/4 inch thick. Place the cookie rounds on the prepared baking sheet about 1 inch apart.
8. Bake:
Pop the cookies into the oven and bake for 15-18 minutes, or until the edges start to turn a lovely golden brown color. Keep an eye on them!
9. Cool the Cookies:
After baking, let the cookies cool on the baking sheet for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
10. Melt the Chocolate:
While the cookies are cooling, melt the dark chocolate in a microwave-safe bowl or using a double boiler. Make sure it’s smooth and ready for drizzling!
11. Decorate the Cookies:
Once the cookies are cool, drizzle or pipe the melted chocolate over the top of the cookies. You can also sprinkle on some optional chocolate nibs or coarse sugar for a fun topping.
12. Allow to Set:
Let the chocolate set at room temperature or in the fridge for a few minutes, so it hardens up before serving.
Now enjoy your rich, buttery Espresso Chocolate Shortbread Cookies with a hot cup of coffee or tea! Share them with friends or keep them all for yourself—no judgment here! 😊
Can I Use a Different Type of Chocolate?
Absolutely! While dark chocolate provides a rich flavor, you can use milk chocolate or semi-sweet chocolate based on your taste preference. Just keep in mind that milk chocolate is sweeter, so you may want to adjust the sugar a bit.
How Should I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to a week. To keep them extra fresh, you can place a piece of bread in the container, which helps retain moisture and softness.
Can I Freeze the Dough for Later Use?
Yes! You can freeze the unbaked dough log for up to 3 months. Just wrap it well in plastic wrap and then in aluminum foil. When you’re ready to bake, thaw it in the fridge overnight before slicing and baking as directed.
What Should I Do If the Dough Is Too Sticky?
If your dough feels overly sticky, you can add a little extra flour—start with a tablespoon at a time—until it reaches a workable consistency. Be careful not to add too much flour, as it can change the cookie texture!
