These Espresso Chocolate Shortbread Cookies are a tasty treat for coffee lovers! With a rich chocolate flavor and a hint of espresso, they’re perfect for a snack or dessert.
As someone who loves coffee, I can’t resist having one (or two!) with my morning brew. Just a quick mix, bake, and enjoy—you’ll love how simple it is to make these delicious cookies!
Key Ingredients & Substitutions
Unsalted Butter: This gives the cookies a rich, smooth texture. If you’re out, you can use salted butter, but be aware of the salt content in the recipe.
Instant Espresso Powder: For that strong coffee flavor. If you don’t have this, strong coffee or espresso brewed and cooled can work, but it’ll change the dough’s moisture. Try using about 1 tablespoon of brewed coffee for every tablespoon of espresso powder.
Dark Chocolate: You can use any chocolate you prefer! Semi-sweet is great, but feel free to use bittersweet or even milk chocolate for a sweeter taste.
Powdered Sugar: This helps create a tender cookie. If you need a substitute, you can blend granulated sugar in a food processor for a quick homemade version.
How Do You Achieve the Perfect Texture in Shortbread Cookies?
Getting the texture just right is essential for shortbread cookies. Start by ensuring your butter is properly softened (not melted!) to cream with the sugar. This creates air pockets for a light and crumbly cookie.
- Create a dough log that’s firm by chilling it; this helps maintain its shape during baking. Refrigerate for at least an hour.
- Avoid overmixing the flour and butter. Mix just until combined to avoid tough cookies.
Finally, slicing the dough evenly ensures they all bake uniformly. Check that the edges are lightly golden to avoid overbaking.
Espresso Chocolate Shortbread Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons instant espresso powder
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup finely chopped dark chocolate or mini chocolate chips
- 4 ounces semi-sweet or dark chocolate, melted (for dipping)
- Granulated sugar, for sprinkling
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prepare and about 12-15 minutes to bake. Don’t forget to add at least 1 hour for chilling the dough! Overall, you’ll have freshly baked cookies ready in about 1 hour and 30 minutes, plus cooling time.
Step-by-Step Instructions:
1. Cream the Butter and Sugar:
In a large bowl, combine the softened butter and powdered sugar. Using an electric mixer, beat them together until the mixture is light and fluffy. This incorporates air for a tender texture.
2. Add Flavors:
Next, mix in the vanilla extract and instant espresso powder. Stir well until everything is nicely combined and smooth.
3. Prepare the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour and salt. This step ensures that the salt is evenly distributed and helps prevent clumping.
4. Combine Mixtures:
Gradually add the flour mixture to the butter mixture. Mix just until you see no dry flour; be careful not to overmix, as this can make the cookies tough.
5. Fold in Chocolate:
Gently fold in the finely chopped dark chocolate or mini chocolate chips, making sure they’re spread evenly throughout the dough.
6. Chill the Dough:
Shape the dough into a log about 2 inches in diameter. Wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, or until it’s firm to the touch.
7. Preheat and Prepare Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
8. Slice the Cookies:
Remove the dough from the fridge and slice it into 1/4-inch thick rounds or cut it into your favorite shapes (like hexagons or rectangles). Place the slices on your prepared baking sheet, spacing them about 1 inch apart.
9. Sprinkle Sugar:
Lightly sprinkle granulated sugar on top of each cookie for a sweet touch.
10. Bake:
Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking!
11. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Afterward, transfer them to a wire rack to cool completely.
12. Dip in Chocolate:
Once the cookies are cool, dip one side of each cookie halfway into the melted chocolate. Let the excess chocolate drip back into the bowl.
13. Garnish:
Place the dipped cookies on parchment paper. Before the chocolate sets, you can sprinkle more crushed chocolate or granulated sugar on top for an extra touch.
14. Let Set:
Allow the chocolate to harden fully at room temperature or in the refrigerator before serving your cookies.
15. Serve and Enjoy:
Enjoy your delicious espresso-infused chocolate shortbread cookies with a warm cup of coffee or tea. Happy snacking!
Can I Use Regular Coffee Instead of Espresso Powder?
Yes, you can substitute brewed coffee for espresso powder, but keep in mind that it will alter the moisture content of the dough. Use about 1 tablespoon of brewed coffee for every tablespoon of espresso powder and reduce other liquids slightly if needed.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can refrigerate them for up to a week or freeze them for up to 3 months.
Can I Make the Dough Ahead of Time?
Absolutely! You can make the dough several days in advance. Just wrap it well in plastic wrap and store it in the refrigerator until you’re ready to slice and bake. For longer storage, freeze the log of dough and thaw in the fridge overnight before baking.
What If My Dough Is Too Sticky to Slice?
If your dough feels too sticky after chilling, try flouring your knife or cutting surface lightly. You can also chill the dough for a little longer to firm it up before slicing.