Chocolate Chip Espresso Shortbread 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
Instructions
- 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.
Notes
Recipe source: Use Real Butter
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!