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espresso chocolate chip shortbread

Espresso Chocolate Chip Shortbread Cookies

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Prep Time 15 minutes
Cook Time 22 minutes
Resting Time 1 hour
Total Time 1 hour 37 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 measuring cup set
  • 1 Measuring spoon set
  • 1 Baking sheet
  • 1 Parchment paper sheet
  • 1 Wire rack
  • 1 Rolling Pin optional

Ingredients
  

  • 1 cup unsalted butter softened
  • 3/4 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon instant espresso powder finely ground
  • 1 3/4 cup all-purpose flour sifted
  • 1/4 teaspoon fine sea salt
  • 3/4 cup mini semi-sweet chocolate chips
  • 1 tablespoon milk optional, if dough is crumbly

Instructions
 

  • Cream the softened butter and powdered sugar together with the mixer on medium speed until light and smooth, about 2 minutes.
  • Mix in the vanilla extract and espresso powder until evenly combined.
  • Whisk the flour and salt in a separate bowl, then add to the butter mixture on low speed until a soft dough forms, adding milk only if the dough is too dry to hold together.
  • Fold in the mini chocolate chips with a spatula just until distributed.
  • Divide the dough in half and shape each half into a 2-inch diameter log or press into a 1/2-inch thick disk.
  • Wrap the dough tightly in parchment and refrigerate until firm, at least 1 hour.
  • Preheat the oven to 325°F (165°C) and line the baking sheet with parchment paper.
  • Slice chilled dough logs into 1/3-inch rounds or roll and cut disks into shapes, placing them 1 inch apart on the prepared sheet.
  • Bake for 18 to 22 minutes until set and just turning golden at the edges.
  • Cool on the sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.

Notes

For best flavor, use a high-quality instant espresso powder that dissolves easily and avoid brewed coffee which adds excess liquid; chilling is essential for clean slicing and preventing spread, so don’t skip it. If the dough seems greasy or too soft, chill it briefly between steps, and if it seems dry and sandy, a teaspoon of milk can help it come together without overmixing. Bake one test cookie to gauge timing, as ovens vary, and pull them when edges barely color for a tender bite. These keep well in an airtight container for 5 to 7 days, and the dough can be frozen up to 2 months; slice and bake from frozen, adding 1 to 2 minutes to the bake time.
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