Dessertscoleycooks5.0
Chocolate Espresso Shortbread Cookies
These chocolate espresso shortbread cookies are buttery, crisp, loaded with dark chocolate and will give you a little extra pep in your step! There are a ton of great chocolate chip cookie recipes on this website, but if you love an ultra crisp, buttery cookie with a hint of coffee, these are the cookies for you.
👥 35 Servings⏱️ Prep & Cook: 33 min⏳ Prep: 15 min🔥 Cook: 18 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- baking sheet
📝 Preparation Steps
1
Using an electric or stand mixer, cream the butter until soft.
2
Add the granulated sugar, brown sugar, espresso powder, salt, and vanilla extract, then beat on medium speed until light and fluffy, about ⏱️ 2-3 minutes.
vanilla extract1 teaspoon
3
Add the flour and mix on low speed until it's just barely incorporated, then mix in chocolate. Do not overmix.
4
Scrape the dough on to a large piece of plastic wrap and form it into a log about 3 inches in diameter. Wrap tightly, then chill for at least ⏱️ 2 hours. (Dough can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 months.)
5
Preheat the oven to 325℉ and line two sheet pans with parchment paper.
6
Slice the cookies into ½-inch rounds, then place them on the pans about one inch apart.
7
Bake until they just start to turn golden around the edges, about ⏱️ 16-18 minutes.
8
Allow the cookies to cool completely on the baking sheet. Store them in an airtight container at room temperature for up to a week.
Nutrition Facts
calories
117 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
1 g
sugar Content
6 g
sodium Content
35 mg
protein Content
1 g
trans Fat Content
0.2 g
cholesterol Content
14 mg
carbohydrate Content
12 g
saturated Fat Content
4 g
unsaturated Fat Content
2.3 g
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