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!
This post may contain affiliate links.
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
- Using an electric or stand mixer, cream the butter until soft.
- 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.
- Add the flour and mix on low speed until it's just barely incorporated, then mix in chocolate. Do not overmix.
- 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.)
- Preheat the oven to 325 degrees and line two sheet pans with parchment paper.
- Slice the cookies into ½-inch rounds, then place them on the pans about one inch apart.
- Bake until they just start to turn golden around the edges, about 16-18 minutes.
- 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
Yup! Once baked and cooled, transfer cookies to an airtight container and freeze for up to 2 months. Defrost at room temperature and enjoy. Alternatively, the dough can be frozen for up to 2 months. Defrost overnight in the refrigerator, slice and bake!
Absolutely! Just be sure to substitute a 1-1 gluten free all purpose flour blend. My favorite is Cup4Cup brand. For a totally grain free cookie, check out my Paleo Chocolate Chunk Cookies.
Yes, chocolate chips will work, but I recommend giving them a rough chop with a sharp knife before adding to the batter in order to achieve the different sized flecks that make these cookies so delicious. Substitute 1 cup of chocolate chips.
Totally! Since there are no eggs in this recipe, simply swap in a good quality vegan butter and use dairy free chocolate chips.
Related Recipes
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!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Chocolate Espresso Shortbread Cookies
Ingredients
- 1 cup (16 tablespoons) unsalted butter room temperature*
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- 1 tablespoon instant espresso powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 6 ounces bittersweet chocolate chopped into bits
Instructions
- Using an electric or stand mixer, cream the butter until soft.
- 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.
- Add the flour and mix on low speed until it's just barely incorporated, then mix in chocolate. Do not overmix.
- 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.)
- Preheat the oven to 325 degrees and line two sheet pans with parchment paper.
- Slice the cookies into ½-inch rounds, then place them on the pans about one inch apart.
- Bake until they just start to turn golden around the edges, about 16-18 minutes.
- Allow the cookies to cool completely on the baking sheet. Store them in an airtight container at room temperature for up to a week.
Notes
Nutrition
Soooo yummy!!! It tastes exactly how Coley describes. One of my favorite parts of making this recipe is the aroma it gives off when it’s baking. My husband gets so excited because he knows the deliciousness he’s about to have. And an added bonus: energy to chase after the kids and dog. Thank you for sharing, Coley!
Thanks Doreen!!
Hi these are amazing, I have a homebased baked goods business and I would love to make these if that is alright, I never give recipies out thank you!
of course you can! thank you so much for asking. I'm flattered! 🙂