Why is shortbread so good? It’s amazing that something so simple in its ingredients and preparation can be so perfect. Well, it’s hard to call anything “perfect.” Let’s just say I don’t think I know a single soul that would refuse a shortbread cookie. And, while delicious plain, shortbread lends itself beautifully to just about any flavor you can imagine. Today I have for you a caffeinated take on the classic shortbread: Chocolate Espresso Shortbread.
These Chocolate Espresso Shortbread are everything that you would expect from a classic shortbread, only with the added flavor of espresso. The addition of ground espresso beans give the cookies coffee flavor and beautiful brown flecks to the dough. These cookies are crisp, crumbly, buttery, and have just the right amount of sweetness. Paired with bittersweet chocolate, you’ve got the perfect after-dinner dessert or afternoon pick-me-up. Of course, they’re wonderful alongside a cup of coffee.
I found finely ground espresso beans at my local grocery store. If you can’t find them at your grocery store, you can find them [here]. Alternatively, you could substitute espresso powder, it will just incorporate more fully into the dough (no flecks of espresso bean).
I use silpats to line my pans because the cookies don’t brown as quickly (I hate it when cookies overbrown!) and because I can wash and use them again and again. If you don’t have any and you’re in the market for some, you can find them online [here].
Just a simple little blog post for a simply divine little cookie. Make yourself some soon!
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Chocolate Espresso Shortbread
- 3/4 cup unsalted butter, at room temperature (1 1/2 sticks)
- 5 Tbsp sugar
- 1/4 tsp salt
- 2 1/2 cups flour
- 3 Tbsp espresso beans, finely ground (see note)
- 8 oz dark chocolate, melted (I used 60% cacao)
- luster dust (if desired)
- Preheat oven to 300F. Line baking sheets with parchment or silpats (see note). Set aside.
- In the bowl of a stand mixer, combine butter, sugar, and salt. Beat just to combine (you don't want to work too much air into the mixture).
- Add flour and ground espresso beans. Mix until the dough starts to come together. Turn the dough out onto the counter and knead gently if necessary.
- Roll the dough out to about 1/4" thick on a lightly floured surface. Cut out cookies and place on prepared baking sheets. Scraps can be gathered and re-rolled to cut more cookies.
- Bake cookies until they appear dry and are slightly browned, 30-35 minutes. Allow the cookies to cool on the baking sheet five minutes, then remove to a wire rack to cool completely.
- Line a baking sheet with waxed paper. Dip the cooled cookies in chocolate, then place on the prepared sheet to set. Once set, use a small paintbrush to apply luster dust, if desired.Enjoy!