Chocolate Chip Espresso Shortbread Cookies

photo of a plate of Chocolate Chip Espresso Shortbread Cookies

I’ve been in a shortbread cookie mood lately. Not quite sure why, other than the fact that they are delicious.

This one is a revisit of one I made previously, only I decided to make round ones instead of rectangle ones. I like how they look like mini chocolate chip cookies.

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The espresso powder is optional. I’ve made a version without it. I happen to love the taste of coffee so I like the espresso version.

These cookies are easy to make and keep for a while. Buttery, melt-in-your-mouth little morsels. Yummy.

You can view the full recipe here. The only modification I made was not cutting them into squares and instead shaping the dough into logs and slicing the logs to make circles. I also used mini chocolate chips instead of chopped chocolate.photo of a stack of cookies

Chocolate Chip Espresso Shortbread Cookies

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Servings: 36 cookies
These cookies are buttery little morsels flavored with espresso and studded with mini chocolate chips.

Ingredients:

  • 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

Directions:

  1. In a small bowl, dissolve the espresso powder in the boiling water.
  2. In a large bowl, beat the butter and sugar until smooth. Add the vanilla and the expresso 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.
  3. Form the dough into logs and wrap them in plastic wrap. Chill the dough for at least hours or up to two days.
  4. 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.
  5. 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.

Notes:

Recipe source: Use Real Butter

All images and content are © Kirbie's Cravings.

One comment on “Chocolate Chip Espresso Shortbread Cookies”

  1. Those short breads look very tasty. Lately i ve been in the mood for cookies and fudgy brownies and blondies. But as soon as my cravings go back to something more traditional and simple i will think about those!

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