Chocolate Espresso Shortbread Cookies

These Chocolate Espresso Shortbread Cookies are buttery, crisp, loaded with dark chocolate and will give you a little extra pep in your step!

There are a ton of great chocolate chip cookie recipes on this website, but if you love an ultra crisp, buttery cookie with a hint of coffee, these are the cookies for you.

Why this recipe works

• Beginner friendly - anyone can make these!
• Only 8 ingredients
• Egg free
• A mix of granulated and brown sugar for richer, more complex flavor
• Uses chopped dark chocolate instead of chocolate chips so it melts better and creates different size pieces for added interest
• Easy slice and bake technique
• Chocolate and coffee both enhance each other's flavor - a classic pairing
• Adapted from the great Dorie Greenspan

Essential Ingredients

• Butter - These cookies turn out best when made with a European style butter with at least 82% butterfat and even better if the butter is cultured. Regular unsalted butter will still work great, the European butter just adds even more richness.
• Chocolate - For the best cookies, use the best quality chocolate you can find. I typically use Ghiradelli 60% bars because that’s what my grocery store stocks. I prefer bittersweet chocolate because it balances the sweetness of the toffee, but semisweet works well too. 
• Light Brown Sugar - Adds a slight caramel note to the cookies. Dark brown sugar will work in a pinch.
• Instant Espresso Powder - You can also use instant coffee, but Instant Espresso Powder has a more intense flavor.

Step by step instructions

1. Using an electric or stand mixer, cream the butter until soft.
2. Add the granulated sugar, brown sugar, espresso powder, salt, and vanilla extract, then beat on medium speed until light and fluffy, about 2-3 minutes.
3. Add the flour and mix on low speed until it's just barely incorporated, then mix in chocolate. Do not overmix.
4. Scrape the dough on to a large piece of plastic wrap and form it into a log about 3 inches in diameter. Wrap tightly, then chill for at least 2 hours. (Dough can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 months.)
5. Preheat the oven to 325 degrees and line two sheet pans with parchment paper.
6. Slice the cookies into ½-inch rounds, then place them on the pans about one inch apart. 
7. Bake until they just start to turn golden around the edges, about 16-18 minutes.
8. Allow the cookies to cool completely on the baking sheet.

Tips for success

• When chopping the chocolate, aim for some big chunks and some finely chopped pieces for the best flavor and textural variation.
• Make sure you take the time to really cream the butter and sugar before proceeding. It should look like fluffy buttercream.
• Spoon the flour into your measuring cups rather than scooping it, and use a butter knife to level out the top to ensure the most accurate amount of flour is used.
• Be careful not to over-mix the dough or it could make the cookies tough. Once the flour is incorporated, stop mixing.
• Once the dough has been rolled into a log and wrapped in plastic, store it in an empty paper towel roll to keep it from flattening on the bottom while it chills. This helps the cookies stay in a perfectly round shape.
• The cookies will be easier to slice when the dough is cold. Keep them refrigerated until ready to slice.
• Use a very sharp knife when slicing your cookies.

Faq about Chocolate Espresso Shortbread Cookies

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Did you make this recipe and LOVE it? Please leave a star ⭐️ rating and/or comment to help other readers. I absolutely love hearing from you and do my best to answer all questions and comments. I love seeing when you make my recipes, so please tag me @ColeyCooks on Instagram and I will repost!

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