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. We have just the thing for you. 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.
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. This 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.
Even if you’re not a regular espresso drinker, no special equipment is required here. The hit of flavor (and caffeine) 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.
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. Then the additional ingredients are added with the exception of the chocolate. Of course, a hand mixer can be used as well.
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.
You can start with a block of chocolate or with chips, but be sure to finely chop it before adding it to the batter. It is then blended in by hand.
As you can see, the batter is very moist and sticky. That’s why it needs to spend some time chillin’ in the fridge …at least two hours. Or even overnight. You can follow the directions here and pile it all into a gallon-size ziplock bag. Smooth it out and it holds the shape perfectly.
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 it’s time to cut the cookies into neat little squares, use something like this bench scraper to measure the cuts. That way your baked goodies will be more uniform in size.
Your Espresso Chocolate Chip Shortbread Cookies are ready to enjoy.
Serve these beauties with coffee, tea or milk. Or just by themselves.
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.
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
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Dissolve the espresso powder in the boiling water. Set aside to cool.
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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.
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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.
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Position the racks to divide the oven into thirds and preheat the oven to 325°F. Line two baking sheets with parchment paper.
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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.
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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.
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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.
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More sweet treats…
