These Chocolate Espresso Shortbread Cookies are buttery, crisp, loaded with dark chocolate and will give you a little extra pep in your step! Just mix, roll, slice and bake!
- 1 cup (16 tablespoons) unsalted butter, room temperature*
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1 tablespoon instant espresso powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 6 ounces bittersweet chocolate, chopped into bits
- Using an electric or stand mixer, cream the butter until soft.
- Add both sugars, espresso powder, salt, and vanilla extract, then beat until light and fluffy, about 2-3 minutes.
- Add the flour and mix on low until just 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. (The dough can be made up until this point and 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 1/2-inch rounds, then place them on the pans one inch apart. Bake until they just start to turn golden around the edges, about 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.
*These cookies turn out best when made with a European butter with at least 82% butterfat, and even better if the butter is cultured. If using salted butter, omit the added salt.
Keywords: christmas, cookies, espresso, chocolate, shortbread