Name: Espresso Chocolate Chip Shortbread Cookies
Ingredients: 1 tablespoon instant espresso powder; 1 tablespoon boiling water; 8 ounces unsalted butter, at room temperature ((2 sticks)); 2/3 cup confectioners' sugar ((plus more for dusting, if desired)); 1/2 teaspoon pure vanilla extract; 1/4 teaspoon coarse sea salt ((or coarse kosher salt)); 2 cups all-purpose flour ((or gluten-free all-purpose flour)); 4 ounces bittersweet chocolate, finely chopped ((or mini chocolate chips))

Jump to Recipe Print Recipe

These Espresso Chocolate Chip Shortbread Cookies are rich with butter, but the sweetness is mild. It’s like biting into a delicious shot of espresso. An oldie but goodie in my household.

We’re all kids at heart when it comes to sweet treats. It’s not easy to resist that occasional cookie or dessert. But sometimes we may want something that’s not quite so sweet. Like a grown-up indulgence. This is that perfect treat.

The recipe is based on one from the reigning queen of homemade cookies, Dorie Greenspan. It’s found in her cookbook titled, Baking: From My Home to Yours. The batter comes together quickly but be sure to allow time to chill your prepared dough. It needs at least two hours in the fridge. Thought I’d give you a heads up in case you’re in a hurry to bite into one of these gems.

Your list of ingredients…

Instant espresso powder – Espresso powder is often used in chocolate forward recipes to enhance a rich, deep chocolate flavor without a strong coffee taste. In this recipe, the coffee flavor definitely shines through.
Boiling water – Very small amount to dissolve the espresso powder.
Unsalted butter – At room temperature. It is important to use unsalted butter so that the natural butter flavor shines through without the influence of added salt. And you can better control the level of sodium in the cookie dough.
Confectioners sugar – Also referred to as powdered sugar, best used here to produce a very fine, smooth texture without any noticeable sugar crystals. Most products contain cornstarch as an anti-clumping agent. That can be avoided by choosing an organic product where they typically contain a healthier starch.
Pure vanilla extract – Best to use pure vanilla extract. Made from only natural vanilla beans, water and alcohol, pure vanilla extract provides a richer, deeper flavor profile with additional aromatic notes that the artificial version lacks.
Coarse salt – Either coarse sea salt of coarse kosher salt is recommended. Use caution if you must use finely ground table salt since it is finer and more dense than coarse salt. A teaspoon of table salt will contain more actual salt than a teaspoon of coarse salt. When substituting, use about two-thirds the amount of table salt specified in a recipe using a coarse salt.
Flour – Unbleached all-purpose flour is used here. I always use flour that is organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, Sunrise Flour Mill, located in Minnesota. If desired, gluten-free flour can be used as an alternative. The final texture may be a bit more crumbly but still delicious.
Bittersweet chocolate – Finely chopped. Try to choose a brand that is non-GMO that would not contain bio-engineered ingredients. I typically use Ghirardelli’s baking bars or chips, which are readily available in most markets or online.

Even if you’re not a regular espresso drinker, no special equipment is required here. The hit of flavor comes from a simple syrup of instant espresso powder dissolved in an equal amount of boiling water.

Want more depth of flavor in your other chocolate baked goods? Try adding a teaspoon or two of this magic to your next batch of brownies.

Dissolve the espresso powder in the boiling water.
Set aside to cool.

While your espresso is cooling down, get started on the batter. I’m so fortunate to have a stand mixer and this is one of those times that it’s most appreciated. The butter and sugar are beaten for a full three minutes until the mixture is smooth and creamy. Of course, a hand mixer can be used as well.

Beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is creamy and very smooth.
Beat in the vanilla, espresso mixture and salt.
Reduce the mixer speed to low,
Add the flour, mixing only until it disappears into the dough.
Don’t work the dough much once the flour is incorporated.
Fold in the chopped chocolate with a sturdy rubber spatula.

This is where you can convert these delicious cookies to a gluten-free treat. Swap out the all-purpose flour with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.

Let’s talk chocolate.

What you see here is bittersweet chocolate. It’s what my family prefers but I must warn you that these cookies really are not super-sweet on their own. So basically, what I’m saying is if you prefer a bit more sweetness, you may want to use semi-sweet or even milk chocolate. It’s all a matter of personal preference.

Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag.
Put the bag on a flat surface, leaving the top open a bit.
Roll the dough into a 9 x 10 1/2-inch rectangle that’s 1/4-inch thick.
As you roll, turn the bag occasionally.
Lift the plastic from the dough so it doesn’t cause creases.

The ideal thickness is around 1/4-inch. I find that when I use my rolling pin with the measured removable rings on each end, the job is effortless. My chilled batter is always the correct thickness throughout.

When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

When you’re ready to bake your Espresso Chocolate Chip Shortbread Cookies…

Position the racks to divide the oven into thirds.
Preheat the oven to 325°F.
Line two baking sheets with parchment paper.

Place the plastic bag on a cutting board and slit it open.
Turn the firm dough out onto the board & discard the bag.
Using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares.

To cut the cookies into neat little squares, I use my bench scraper to measure the cuts. That way, the baked goodies are always uniform in size.

Transfer the squares to the baking sheets.
Carefully prick each one with a fork, gently pushing the tines through the cookies until they hit the sheet.

Bake for 18 to 20 minutes.
Rotate the sheets from top to bottom and front to back at the midway point.
It is normal for the shortbreads to be very pale at this point.
Transfer the cookies to a cooling rack.

Your Espresso Chocolate Chip Shortbread Cookies are ready to enjoy.

If you’d like, dust the cookies with confectioners’ sugar while they are still hot.
Cool the cookies to room temperature before serving.
Serve these beauties with coffee, tea or milk.
Or just by themselves.

5 from 1 vote

Espresso Chocolate Chip Shortbread Cookies

Adapted from Dorie Greenspan in Baking: From My Home to Yours

Delicious not-too-sweet coffee-flavored treats, generously laced with bits of chocolate.

Servings 42 cookies

Author Rosemary Stelmach

Ingredients

1 tablespoon instant espresso powder
1 tablespoon boiling water
8 ounces unsalted butter, at room temperature (2 sticks)
2/3 cup confectioners' sugar (plus more for dusting, if desired)
1/2 teaspoon pure vanilla extract
1/4 teaspoon coarse sea salt (or coarse kosher salt)
2 cups all-purpose flour (or gluten-free all-purpose flour)
4 ounces bittersweet chocolate, finely chopped (or mini chocolate chips)

Instructions

Dissolve the espresso powder in the boiling water. Set aside to cool.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is creamy and very smooth. Beat in the vanilla, espresso mixture and salt. Reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.
Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2-inch rectangle that’s 1/4-inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.
Position the racks to divide the oven into thirds and preheat the oven to 325°F. Line two baking sheets with parchment paper.
Place the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one with a fork, gently pushing the tines through the cookies until they hit the sheet.
Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will still be very pale at this point. Transfer the cookies to a cooling rack.
If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.

Recipe Notes

FOR GLUTEN-FREE: Replace the all-purpose flour with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.

Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.