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Espresso Chocolate Chip Shortbread Cookies

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

Espresso Chocolate Chip Shortbread Cookies close up featured phtoo

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.

Dark Chocolate Chips, to melt and dip the biscotti

Chocolate chips pair perfectly with the espresso in this grown-up shortbread.

However, the result 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 pgoto of cookies stacked on a white patterned plate

Espresso Chocolate Chip Shortbread Cookies.

Also, check out our collection of Best Shortbread Recipes! Plenty of old-fashioned favourites, as well as new twists on a classic cookie.

Best shortbread recipes collage of 9 photos for the post's featured image

Click the photo to see our Best Shortbread Cookies Collection.

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Espresso Chocolate Chip Shortbread Cookies close up featured phtoo
Yield: 24 cookies

Espresso Chocolate Chip Shortbread Cookies

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

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.

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

Instructions

  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.

Notes

Add another hour chilling time for the dough to the total time.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

24

Serving Size

1

Amount Per Serving Calories 190Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 22mgSodium 67mgCarbohydrates 24gFiber 1gSugar 15gProtein 1g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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