Chocolate Chip Espresso Shortbread Cookies
These buttery little cookies look like little chocolate chip cookies, but they’re actually shortbread cookies flavored with espresso and mini chocolate chips. They are easy to make and you can make the dough up to two days in advance.
Shortbread cookies are buttery, melt-in-your-mouth little morsels and I love how easy they are to make. Plus, they keep well at room temperature for a few days. Well, they keep well if we don’t eat them all the first day- they’re pretty addictive!
I’ve made different kinds of shortbread like Green Tea Shortbread, Nutella Shortbread, and Chocolate Shortbread and I love trying out new versions. I’ve actually made these Chocolate Chip Espresso Shortbread Cookies before, only this time I made round cookies instead of rectangles. I like how they look like little chocolate chip cookies.
How to Make Shortbread Cookies
Espresso isn’t a traditional ingredient in shortbread cookies and I’ve made these cookies without it, but I happen to love the taste of coffee so I like the espresso version. I mix the instant espresso powder in some boiling water before I start making the dough.
The key to buttery melt-in-your-mouth shortbread is butter. You want to make sure your butter is softened either by leaving it out at room temperature for several hours or you can soften it in the microwave.
Beat the butter with powdered sugar until it’s smooth and then add vanilla and the espresso. Add the flour and mix the dough together just until it’s combined. You don’t want to overwork the dough otherwise your cookies will have a tougher texture.
I like to fold in mini chocolate chips into the dough and, at this point, to make round cookies, I form the dough into logs and wrap them in plastic wrap.
Chill the Dough
These cookies are great for making ahead because the dough needs time to chill before you bake them. The dough needs at least two hours to chill or you can make the dough up to two days in advance and leave in the fridge until you’re ready to bake the cookies.
Bake the Cookies
When you’re ready to bake the cookies, slice the dough logs to make round cookies. The cookies will not spread much while they’re baking, so you can fit quite a few on a cookies sheet. Bake them for 18 to 20 minutes at 325°F.
Storing Shortbread Cookies
Shortbread cookies keep well at room temperature. Store them in an airtight container and they keep well for up to a week.
You can also freeze the cookies after they’re baked. Cool them completely, store them in an airtight container and you can freeze them for up to a month.
- 1 tbsp instant espresso powder
- 1 tbsp boiling water
- 8 oz unsalted butter softened
- 2/3 cup powdered sugar
- ½ tsp vanilla
- 2 cups all purpose flour
- 4 oz mini chocolate chips
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In a small bowl, dissolve the espresso powder in the boiling water.
In a large bowl, beat the butter and sugar until smooth. Add the vanilla and the espresso and stir to combine. Add the flour and mix at a low speed just until the flour is incorporated. Don’t overwork the dough. Fold in the chocolate chips.
Form the dough into logs and wrap them in plastic wrap. Chill the dough for at least two hours or up to two days.
Preheat the oven to 325°F. Remove the cookie logs from the plastic wrap and slice them into round cookie shapes. Place them on a baking sheet.
Bake the cookies for 18 to 20 minutes or until they are baked through. The cookies will not spread and will be light in color. Transfer the cookies to a baking rack to cool.