I usually never make shortbread. Shortbread cookies have never caught my interest because they’re usually quite plain and crumble easily. This recipe, however, is no ordinary shortbread cookie.
These cookies have chocolate AND espresso! That’s one heck of a combination, folks.
I love that these are squares rather than your normal circles. You could even get creative and use a cookie cutter to cut out particular shapes since these don’t spread at all after baking. Oh, the possibilities!
I used Baker’s Joy non-stick baking spray with flour in order to make sure these cookies glide off effortlessly from the sheet. It definitely did its job! There was no cookie scrap left behind.
This recipe comes adapted from from Use Real Butter.
Baker’s Joy is actually running a promotion called “Which Sweet Treat are You?” starting today (April 22nd) through May 5th. By taking a quiz online, fans will get to discover what their baking personality is. Each personality is a different sweet treat. Are you a cookie? Or perhaps a cake or a pie?
You can take the quiz as many times as you’d like for a chance to win a daily prize and be entered to win the Grand prize. What exactly are the prizes, you ask? Well, daily prizes include $50 gift cards plus a year’s supply of Baker’s Joy. The Grand prize is a $500 gift card, a KitchenAid mixer, AND a year’s supply of Baker’s Joy. How about that? Give it a try here!
Ingredients
- 1 tbsp plus 1 teaspoon instant espresso powder
- 1 tbsp boiling water
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 3/4 cup mini semi sweet chocolate chips
- Baker's Joy non-stick baking spray
Directions
- Mix the instant espresso powder in boiling water and set aside to cool.
- Beat butter and sugar together until completely smooth.
- Mix in the vanilla and espresso. Gradually add in the flour until just incorporated. Don't overmix!
- Fold in the mini chocolate chips.
- Transfer the dough to a gallon-sized ziploc bag. Put the bag on a flat surface, unzipped, and roll the dough into a rectangle that fills the bag, about 1/4 inch thick. Remember to turn the bag to keep the dough as smooth as possible. Once done, press out the air and seal the top of the ziploc bag. Refrigerate for at least 2 hours.
- Preheat oven to 325°F. Spray a cookie sheet evenly with Baker's Joy. Set aside.
- Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (throw away the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares.
- Transfer the squares to the prepared baking sheets and bake for 18 to 20 minutes, rotating after 10 minutes.
- Transfer the cookies to a rack to cool.
This is a sponsored post, but the opinions expressed are my own.
Wow looks delish!! I may have to make these very soon!
I cannot wait to make these. i typically hate a cookie dough that i have to chill (i have a thing with waiting for my cookies) but I also love cookies that hold their shape after baking. double-edged sword, i know.
These look so great! My boyfriend and i have tea time every afternoon and he always has a shortbread cookie with his tea. I’m definitely making these next time. I think your recipe would turn out ok if I used vegan butter instead right?