These Espresso Chocolate Shortbread Cookies are a delightful treat! With a rich chocolate flavor and a kick of coffee, they’re perfect for a pick-me-up any time of day.
Don’t you just love when cookies are both crunchy and soft? I always enjoy them with a cup of coffee—it’s like a little chocolatey hug for the soul! ☕🍪
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is key for a creamy texture. If you’re dairy-free, use coconut oil or a plant-based butter alternative, but be mindful they can change the texture slightly.
Instant Espresso Powder: This adds rich coffee flavor. If you don’t have it, use finely ground coffee, but start with half the amount since it’s stronger in taste. Alternatively, omit it for plain chocolate shortbread.
Cocoa Powder: Unsweetened cocoa gives a deep chocolate flavor. Dutch-process cocoa can be used for a smoother taste, but you might want to adjust the acidity in your recipe based on the choice.
Dark Chocolate: I love using high-quality dark chocolate, as it enhances the overall flavor. If you prefer, chocolate chips work well too, but they might not melt as evenly.
How Do I Avoid Overmixing the Dough?
Overmixing can lead to tough cookies. Here are some tips:
- Use a spatula to fold the dry ingredients into the wet, rather than a mixer.
- Mix just until you see no dry flour; small lumps are okay.
- Stir in the chocolate gently to avoid breaking them up.
By handling the dough minimally, your cookies will be tender and melt-in-your-mouth delicious!
Espresso Chocolate Shortbread Cookies
Ingredients You’ll Need:
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (90g) powdered sugar, plus extra for dusting
- 1 tablespoon instant espresso powder
- 1 1/2 cups (190g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup finely chopped dark chocolate or mini chocolate chips
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prepare and 18-22 minutes to bake. After baking, you’ll want to cool the cookies for about 5 minutes on the baking sheet before transferring them to a wire rack to cool completely. All in all, you can expect to spend about 45 minutes to have these delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat & Prepare:
Begin by preheating your oven to 325°F (163°C). Prepare two baking sheets by lining them with parchment paper. This will prevent your cookies from sticking and make cleanup a breeze!
2. Cream Butter and Sugar:
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened unsalted butter and powdered sugar together until the mixture is light, fluffy, and pale in color. This should take about 2-3 minutes.
3. Dissolve the Espresso:
In a small bowl, dissolve the instant espresso powder with 1 tablespoon of hot water and let it cool for a moment. This step brings out the rich coffee flavor that makes these cookies special!
4. Combine Espresso and Vanilla:
Add the cooled espresso mixture and vanilla extract to the butter-sugar mix, blending it all together until well combined and smooth.
5. Combine Dry Ingredients:
In a separate bowl, sift the all-purpose flour, cocoa powder, and salt together. This helps to aerate the dry ingredients and ensures everything mixes evenly.
6. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, stirring gently. Mix just until combined; be careful not to overmix as that can lead to tough cookies.
7. Fold in the Chocolate:
Gently fold in the finely chopped dark chocolate or mini chocolate chips, making sure they are evenly distributed throughout the dough.
8. Roll Out the Dough:
Transfer the dough onto a lightly floured surface or keep it between two sheets of parchment paper. Roll it out to about 1/4 inch thickness, ensuring an even layer for uniform baking.
9. Cut Out Cookies:
Using a fluted round or star-shaped cookie cutter, cut out your cookies and carefully place them onto the lined baking sheets.
10. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 18-22 minutes, or until the edges are firm but not overly dark. Keep an eye on them; you want that perfect softness!
11. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
12. Add Finishing Touches:
If you’d like, melt some additional dark chocolate and drizzle it over the cookies for decoration. After that, lightly dust them with powdered sugar for an extra touch of sweetness!
13. Enjoy:
Let the chocolate drizzle set if you’ve used it, and then they’re ready to serve! Enjoy your rich, buttery cookies with a cup of coffee or tea. They’re sure to be a hit!
Happy baking! 🍪☕
Can I Use Regular Coffee Instead of Espresso Powder?
Yes, you can substitute regular brewed coffee for espresso powder, but keep in mind that it may dilute the flavor. To maintain the intensity, just reduce the amount of liquid in the recipe slightly, or use a strong brewed coffee.
How Should I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them! Just layer them with parchment paper in a freezer-safe container, where they can last for up to three months.
Can I Add Other Ingredients to the Dough?
Absolutely! You can customize your cookies by adding nuts, such as walnuts or pecans, or even dried fruits like cherries or cranberries. Just be sure to adjust the dry ingredients slightly if you add a lot of extras.
Why Did My Cookies Spread Too Much While Baking?
If your cookies spread too much, it might be due to warm butter or not enough flour in the dough. Make sure your butter is at room temperature, not melted, and double-check that you’re measuring the flour correctly. If the dough seems too soft, chilling it in the fridge for 30 minutes before baking can help!
