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Best Espresso Chocolate Shortbread Cookies Recipe

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These buttery, crumbly shortbread cookies are elevated with rich espresso and dark chocolate, creating a sophisticated treat that’s perfect for any occasion. They’re not too sweet, not too bitter, with a texture that melts in your mouth.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 2 teaspoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (220g) all-purpose flour
  • ¼ cup (20g) unsweetened cocoa powder
  • ¼ teaspoon fine sea salt
  • ½ cup (90g) dark chocolate chips or finely chopped dark chocolate (60-70% cacao)
  • Powdered sugar, for dusting (optional)

Instructions

  1. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 3-4 minutes until pale, light, and fluffy. Scrape down the sides of the bowl halfway through.
  2. Add the espresso and vanilla: Sprinkle the instant espresso powder directly into the butter mixture and add the vanilla extract. Beat on low speed for about 30 seconds until fully combined.
  3. Whisk the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, and salt until no lumps remain.
  4. Combine wet and dry: Gradually add the flour mixture to the butter mixture, mixing on low speed. Stop as soon as the dough comes together; it will look crumbly but should hold together when pressed.
  5. Fold in the chocolate: Using a rubber spatula, gently fold in the dark chocolate chips or chopped chocolate until evenly distributed.
  6. Shape the dough: Turn the dough out onto a lightly floured surface. Divide it in half. Roll each half into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap. Refrigerate for at least 2 hours, or up to 3 days.
  7. Preheat and slice: When ready to bake, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Unwrap the chilled dough logs and slice them into ¼-inch thick rounds. Place them about 1 inch apart on the prepared baking sheets.
  8. Bake: Bake for 12-14 minutes, rotating the pans halfway through. The cookies should look set around the edges but still slightly soft in the center. Do not overbake.
  9. Cool completely: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a cooling rack. Wait until they are completely cool before dusting with powdered sugar.

Notes

Chill the dough thoroughly for at least 2 hours to prevent spreading. Use instant espresso powder, not regular coffee granules. For best flavor, bake a day ahead as flavors meld overnight. If dough cracks when slicing, let it sit at room temperature for 5-10 minutes.

Nutrition

Keywords: espresso chocolate shortbread cookies, coffee shortbread, chocolate shortbread, easy cookie recipe, holiday cookies, slice and bake cookies

Find it online: https://emacrave.com/best-espresso-chocolate-shortbread-cookies-recipe/