Espresso chocolate shortbread cookies recipe, shortbread cookies are delicious and crumbly British cookies, slightly salty, they are the perfect match to a cup of tea or coffee.
I love to bake shortbreads, this recipe is so versatile, it can be made with raisins, cranberries, nuts, you name it.
I just spread the cookie dough into a 9 x 13 inch (23 x 33 cm) baking sheet and into the oven. Out of the oven I let cool for about 5 minutes and pre-cut the cookies in the shape I want without separating, then I let cool completely in the sheet pan, once completely cooled I again run my knife into the cuts and remove the cookies from the pan.
For this recipe, I cut my cookies in rectangles of about 2 x 2.5 inches (6x5 cm). I cut the dough in half in the length, then each half in half. I cut the dough in three in the width.
There are very few ingredients in shortbreads so choose the best quality of butter you can afford. You can choose salted or unsalted butter; I prefer unsalted because I like to control my salt input, if you’re using salted butter don’t add any salt in the dough.
I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!
1 cup (225 g.) butter, at room temperature
1 cup (120 g.) confectioners (powdered or icing) sugar, sifted
1 tbsp. instant coffee powder
1 tbsp. water
1 teaspoon (2 g.) pure vanilla extract (optional)
2 1/2 cups (325 g.) all-purpose flour
1/2 teaspoon (2 g.) salt (preferably kosher or sea salt)
1 cup (150 g.) milk chocolate chips
Preheat your oven to 350°F (180°C). Butter a 9 x 13 inch (23 x 33 cm) baking pan
In the bowl of your electric mixer, beat the butter until smooth and creamy
Add the sugar and vanilla extract, stir the instant coffee into the water and add, beat until well combined
In a separate bowl whisk the flour with the salt (if you’re using salted butter, skip the addition of salt), add the flour mixture along with the chocolate chips to the butter mixture and beat until the dough just starts to come together
Transfer the batter to your baking pan and gently press the dough with your fingertips towards all corner, use the back of a spoon to form a smooth even layer
Into the oven for about 35 - 40 minutes or until light golden brown (the longer you bake the shortbread, the crisper and crunchy they will be). Remove from oven and place on a wire rack to cool for about 5 minutes
Pre-cut the shortbread into squares or bars, just slide the blade of a knife into the dough without separating the cookies, let cool completely in the baking pan
Once completely cooled, run again your knife into the cuts and remove the cookies from the pan
Store into a lidded plastic container or cookie tin at room temperature, these cookies will remain delicious for about a week
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