Espresso Chocolate Shortbread Cookies Recipe

Introduction

These Espresso Chocolate Shortbread Cookies combine the rich flavors of coffee and chocolate in a buttery, delicate cookie. Perfect with a cup of tea or coffee, they offer a delightful treat for any occasion.

Ingredients

• 1 tablespoon instant espresso powder
• 1 tablespoon boiling water
• 1 cup unsalted butter, room temperature
• ⅔ cup confectioners’ sugar, plus extra for dusting
• ½ teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 chocolate covered toffee bar (3.5-4 ounces), finely chopped (or ¾ cup mini chocolate chips with toffee bits)

Instructions

1. Step 1: In a very small bowl, dissolve the espresso powder in the boiling water.
2. Step 2: In the bowl of an electric mixer, beat butter and confectioners’ sugar for 3 minutes at medium speed.
3. Step 3: Add the vanilla extract and the dissolved espresso mixture, beating until incorporated.
4. Step 4: Add the flour and mix at low speed until just combined.
5. Step 5: Fold in the chopped chocolate toffee bar or the chocolate chips and toffee bits.
6. Step 6: Transfer the cookie dough into a gallon-size zipper-lock plastic bag, but do not close the bag.
7. Step 7: Roll the dough inside the bag into a rectangle about 9”x11”x¼” thick, avoiding wrinkles in the plastic.
8. Step 8: Zip the bag closed, removing as much air as possible, and refrigerate for 2 hours up to 2 days.
9. Step 9: When ready to bake, preheat the oven to 325°F and line a baking sheet with parchment paper.
10. Step 10: Cut open the bag and transfer the dough rectangle to a cutting board.
11. Step 11: Cut the dough into desired shapes using a sharp knife or cookie cutters, then place cookies on the prepared baking sheet.
12. Step 12: Use a fork to poke holes in each cookie to allow air to escape during baking.
13. Step 13: Bake for 18-20 minutes until lightly golden.
14. Step 14: While still warm, dust cookies with confectioners’ sugar.
15. Step 15: Let cookies cool completely on a wire rack before storing.

Tips & Variations

• Substitute instant coffee for espresso powder for a milder coffee flavor.
• Rolling the dough inside a plastic bag prevents sticking and makes cleanup easier.
• Chilled dough can be frozen in the bag, then thawed and baked later.
• Prick cookies with a fork before baking to ensure they stay flat and bake evenly.

Storage

Store cooled cookies at room temperature in an airtight container for up to 3 weeks. For longer freshness, keep them in the refrigerator. Reheat briefly in a warm oven if you prefer them soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of espresso powder?

Yes, instant coffee works as a substitute, but the coffee flavor will be milder compared to using espresso powder.

Why do I need to poke holes in the cookies before baking?

Pricking the cookies with a fork releases trapped air, preventing the cookies from puffing up and helping them bake flat and evenly.

Espresso Chocolate Shortbread Cookies Recipe

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★★★★★

4.5 from 78 reviews

These Espresso Chocolate Shortbread Cookies combine the rich flavors of espresso and chocolate in a buttery, delicate shortbread. Perfectly crisp with a slight coffee kick, they are an elegant treat for any occasion, dusted with confectioners’ sugar for a beautiful finish.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 2 hours 33 minutes (including chilling)
• Yield: Approximately 24 cookies (depending on size) 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Espresso Mixture

• 1 tablespoon instant espresso powder
• 1 tablespoon boiling water

Dough

• 1 cup unsalted butter, room temperature
• ⅔ cup confectioners’ sugar, plus extra for dusting
• ½ teaspoon vanilla extract
• 2 cups all-purpose flour

Add-ins

• 1 chocolate covered toffee bar (3.5–4 ounces), finely chopped OR ¾ cup mini chocolate chips (or combination of toffee bits and mini chips)

Instructions

1. Dissolve espresso powder: In a very small bowl, dissolve the instant espresso powder in the boiling water until fully dissolved and set aside.
2. Cream butter and sugar: Using an electric mixer, beat the room temperature butter with the confectioners’ sugar on medium speed for 3 minutes until creamy and light.
3. Add vanilla and espresso: Mix in the vanilla extract and the dissolved espresso mixture until evenly incorporated.
4. Incorporate flour: Add the all-purpose flour and mix at low speed just until combined, being careful not to overmix to maintain the delicate texture of shortbread.
5. Fold in chocolate and toffee: Gently fold in the finely chopped chocolate-covered toffee bar or mini chocolate chips and toffee bits, distributing evenly throughout the dough.
6. Shape the dough: Transfer the dough into a gallon-sized zipper-lock plastic bag without sealing it. Roll the dough inside the bag into a rectangle approximately 9” x 11” and ¼” thick, ensuring no creases or wrinkles distort the dough.
7. Chill the dough: Zip the plastic bag closed, removing as much air as possible, and refrigerate for at least 2 hours up to 2 days to firm the dough for easy slicing.
8. Preheat and prepare baking sheet: When ready to bake, preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
9. Cut the cookies: Remove the dough rectangle from the bag and place on a cutting board. Using a sharp knife or cookie cutter, cut the dough into the desired shapes, such as rectangles, squares, or rounds. Transfer the cookies onto the prepared baking sheet.
10. Prick cookies: Use a fork to gently prick holes evenly across each cookie’s surface to allow air to escape and ensure flat, evenly baked cookies.
11. Bake: Bake the cookies in the preheated oven for 18 to 20 minutes until set but not browned.
12. Dust and cool: While the cookies are still warm, dust them lightly with confectioners’ sugar. Cool completely on a wire rack before storing to maintain crispness.
13. Store: Store cookies in an airtight container at room temperature for up to 3 weeks, keeping them fresh and crisp.

Notes

• Instant coffee can be used instead of espresso powder, but the coffee flavor will be milder.
• Rolling the dough inside a gallon-size zipper-lock bag prevents sticking and simplifies shaping.
• Chilling the dough for 2 hours to 2 days is essential for firm dough that cuts cleanly; the dough can also be frozen to bake later.
• Use a fork to prick the cookies before baking to prevent puffing and to help achieve the classic flat shortbread texture.
• Scraps of dough can be re-rolled and cut again to minimize waste.
• For mailing or gifting, wrap small batches of cookies in plastic wrap and store in an airtight container or zip-lock bag to preserve freshness.

Keywords: espresso shortbread cookies, chocolate shortbread, coffee cookies, toffee cookies, buttery cookies, espresso chocolate dessert