Espresso and Chocolate Chip Shortbread Cookies

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Espresso and Chocolate Chip Shortbread Cookies

Espresso and Chocolate Chip Shortbread Cookies

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 24

Creamy, melt in your mouth shortbread with espresso/coffee and chocolate chips!

  • 1 cup (2 sticks) butter, room temperature
  • 1/2 cup powdered/icing/confectioners sugar
  • 1/2 teaspoon vanilla extract (optional)
  • 1 1/2 cups flour
  • 1/2 cup cornstarch (or more flour)
  • 1/2 teaspoon salt
  • 1 tablespoon espresso
  • 1/2 cup mini chocolate chips
  1. Beat the butter and sugar for 5-6 minutes before mixing in the vanilla.
  2. Gently mix in the mixture of the flour, cornstarch, salt, and espresso.
  3. Form the dough into a log, wrap and chill in the fridge for 2+ hours, before slicing into 1/4 inch slices and placing on a parchment paper (or silicon mat) lined baking sheet!
  4. Bake in a preheated 350F/180C oven until the bottom just starts to brown, about 12 minutes, before removing from the oven and letting cool completely on the baking sheet.

Option: Form the dough into any desired cookie shapes and place on a parchment paper (or silicon mat) lined baking sheet!
Option: Replace some or all of the cornstarch with flour.
Tip: Use a sharp knife, use force, and cut quickly to reduce crumbling when you slice the shortbread dough.

Nutrition Facts: Calories 139, Fat 8g (Saturated 5g, Trans 0.3g), Cholesterol 21mg, Sodium 53mg, Carbs 14g (Fiber 0.3g, Sugars 5g), Protein 1g

Nutrition by: Nutritional facts powered by Edamam
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