Espresso Chocolate Chip Shortbread Cookies

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Espresso Chocolate Chip Shortbread Cookies

I am an absolute nut for a good buttery shortbread cookie. They are simple perfection. I have had chocolate chips in shortbread cookies before but was a little skeptical about adding the espresso flavour. The result though, was fantastic with the full flavour of the coffee, chocolate and buttery shortbread all fully present but well balanced in this wonderful, simple little treat.

Espresso Chocolate Chip Shortbread Cookies

Recipe by Barry C. Parsons

Espresso Chocolate Chip Shortbread Cookies - easy buttery shortbread cookies with the amazing flavor combination of coffee and chocolate. A perfect afternoon tea or coffee cookie and they freeze really well too.

Prep time: 1 hour 20 minutes, including 1 hour chilling time
Cook time: 25 minutes
Total time: Under 2 hours
Yield: Approximately 18 cookies, (variable according to the size you choose to make them.)
Ingredients

• 1 1/2 tbsp instant espresso powder
• 1 tbsp hot water
• 1 cup butter (real butter, no substitutes)
• 2/3 cup icing sugar (powdered sugar, confectioners sugar)
• 1 teaspoon pure vanilla extract
• 2 cups plain flour
• 3/4 cup dark chocolate chips

Directions

1. Dissolve the espresso powder in the hot water and set aside to cool. Meanwhile in the bowl of an electric mixer cream the butter and icing sugar very well until light and fluffy.
2. Add the dissolved espresso powder and the vanilla extract and blend in well. Finally add the flour and work into the butter mixture until almost incorporated.
3. Add the chocolate chips and stir in by hand with a wooden spoon so as not to break up the chocolate chips in the mixer.
4. Press the dough together into a ball (or better shape into a flat square). Wrap with plastic wrap and refrigerate for an hour or two. Roll out into a square about 1/4 inch thick. Place on a parchment paper lined cookie sheet and trim the edges.
5. Cut the cookies into your desired shape, squares, rectangles, triangles but keep the sheet of dough all together on the cookie sheet, you will break the cookies apart later.
6. Bake at 325 degrees F for 20-25 minutes or until the edges are lightly browned. These will not get very dark as they bake. Cool on the pan for 15 minutes and then on a wire rack.

 For over 150 more tried and tested cookie recipes be sure to browse our 

Pinterest Cookie Board 

Espresso Chocolate Chip Shortbread Cookies

I am an absolute nut for a good buttery shortbread cookie. They are simple perfection. I have had chocolate chips in shortbread cookies before but was a little skeptical about adding the espresso flavour. The result though, was fantastic with the full flavour of the coffee, chocolate and buttery shortbread all fully present but well balanced in this wonderful, simple little treat.

Espresso Chocolate Chip Shortbread Cookies

Recipe by Barry C. Parsons

Espresso Chocolate Chip Shortbread Cookies - easy buttery shortbread cookies with the amazing flavor combination of coffee and chocolate. A perfect afternoon tea or coffee cookie and they freeze really well too.

Prep time: 1 hour 20 minutes, including 1 hour chilling time
Cook time: 25 minutes
Total time: Under 2 hours
Yield: Approximately 18 cookies, (variable according to the size you choose to make them.)
Ingredients

• 1 1/2 tbsp instant espresso powder
• 1 tbsp hot water
• 1 cup butter (real butter, no substitutes)
• 2/3 cup icing sugar (powdered sugar, confectioners sugar)
• 1 teaspoon pure vanilla extract
• 2 cups plain flour
• 3/4 cup dark chocolate chips

Directions

1. Dissolve the espresso powder in the hot water and set aside to cool. Meanwhile in the bowl of an electric mixer cream the butter and icing sugar very well until light and fluffy.
2. Add the dissolved espresso powder and the vanilla extract and blend in well. Finally add the flour and work into the butter mixture until almost incorporated.
3. Add the chocolate chips and stir in by hand with a wooden spoon so as not to break up the chocolate chips in the mixer.
4. Press the dough together into a ball (or better shape into a flat square). Wrap with plastic wrap and refrigerate for an hour or two. Roll out into a square about 1/4 inch thick. Place on a parchment paper lined cookie sheet and trim the edges.
5. Cut the cookies into your desired shape, squares, rectangles, triangles but keep the sheet of dough all together on the cookie sheet, you will break the cookies apart later.
6. Bake at 325 degrees F for 20-25 minutes or until the edges are lightly browned. These will not get very dark as they bake. Cool on the pan for 15 minutes and then on a wire rack.