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Espresso Chocolate Chip Shortbread

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  • Espresso Chocolate Chip Shortbread

    Espresso Chocolate Chip Shortbread

    Recipe from Smitten Kitchen (
    posted at

    1 T instant espresso powder (e.g. Medaglia D’Oro)
    1 T boiling water
    8 oz. unsalted butter at room temperature
    2/3 c confectioners’ sugar
    1/2 tsp vanilla extract
    2 c all-purpose flour
    4 oz. bittersweet chocolate, finely chopped OR 3/4 cup store-bought mini chocolate chips
    Additional confectioners’ sugar, optional

    Dissolve espresso powder in boiling water. Set aside to cool to tepid. Beat butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in vanilla and espresso; reduce mixer speed to low and add flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate or mini chips with a sturdy rubber spatula. Using the spatula, transfer dough to a gallon-size Ziploc bag. Put bag on a flat surface, leaving the top open; roll the dough into a 9x10 1/2" rectangle that’s 1/4" thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible. Refrigerate the dough for at least 2 hours or for up to 2 days. Preheat the oven to 325°F. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag). Using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet. Bake for 18-20 minutes, rotating the sheets from top to bottom and front to back at the midway point or bake one sheet at a time. The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving. Makes about 36.