Espresso Chocolate Shortbread Cookies Recipe
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.
- 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
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
- Dissolve espresso powder: In a very small bowl, dissolve the instant espresso powder in the boiling water until fully dissolved and set aside.
- 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.
- Add vanilla and espresso: Mix in the vanilla extract and the dissolved espresso mixture until evenly incorporated.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake: Bake the cookies in the preheated oven for 18 to 20 minutes until set but not browned.
- 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.
- 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
