Espresso Shortbread Cookies
Imagine biting into perfectly buttery shortbread cookies layered with espresso powder and chunks of dark chocolate. Now bring your imagination to life with this easy-to-make slice-and-bake cookie recipe.
Servings: 24 cookies
Calories: 184kcal
Equipment
- stand mixer with paddle attachment
- shallow plate
- light colored baking sheet
Ingredients
- 2 ¾ cups all purpose flour
- 5 tablespoons finely ground dark roasted coffee beans (espresso powder) divided
- ¾ teaspoon fine sea salt
- 1 cup unsalted butter room temperature
- ½ cup firmly packed light brown sugar divided
- ¼ cup granulated sugar
- 2 teaspoon vanilla extract
- 5 ounces dark chocolate bar roughly chopped into bite-sized pieces
- 1 egg
- Maldon sea salt flakes for garnish
Instructions
- Whisk flour, 3 tablespoons (12 grams) finely ground coffee beans, and salt in a bowl until combined.
- In a large bowl using an electric hand-held or stand mixer fitted with a paddle attachment, beat butter, ¼ cup (53 grams) brown sugar, granulated sugar, and vanilla extract on medium speed until fluffy and light in color, about 2–3 minutes.
- With the mixer running on low speed, slowly add in dry ingredients. Beat on low just until the flour has combined, scraping down the sides of the mixer as needed. The dough will be slightly crumbly. Remove the bowl from the stand mixer, and stir chopped dark chocolate bar into the dough with a silicone spatula. Press the dough together, so it’s less crumbly and forms into a solid dough.
- Line a clean work surface with a large piece of plastic wrap. Pour the dough onto the plastic wrap. Using the plastic wrap, so the dough doesn’t stick to your hands, shape the dough into a log about 1.5 inches (3.8 cm) in diameter. You can roll the dough along the counter to help with this process. Be sure to push any large pieces of chocolate to the inside of the dough log, or it could mis-shape the cookies as they are baking.
- Refrigerate the dough until firm, about 60–90 minutes.
- Heat oven to 350°F (175°C).
- Whisk egg in a small bowl. On a shallow plate mix the remaining 2 tablespoons (8 grams) finely ground coffee beans and the remaining ¼ cup (53 grams) brown sugar.
- Remove the cookie dough log from the refrigerator, and brush the outside in egg wash using a pastry brush. Roll the outside of the log in the espresso sugar mixture.
- Slice the log into ½ inch (13 mm) pieces, and place on a parchment lined baking sheet 1 inch (25 mm) apart. Garnish each cookie with Maldon sea salt flakes.
- Bake on the upper and lower third oven racks, rotating halfway through baking, for 17–21 minutes, or until cookie edges have slightly browned and firmed up. Remove from the oven and immediately transfer to a wire cooling rack, and allow to cool completely.
- Store cookies in an airtight container at room temperature for up to 5 days.
Notes
Make ahead: Make the shortbread dough ahead of time, and keep it wrapped up in the refrigerator for up to 5 days. When you're ready to bake, remove the dough from the refrigerator, and pick up with step 6 in the directions.
Freezer Storage: Store baked cookies in an airtight container in the freezer for up to 1 month.
Make sure to keep the dough in the refrigerator so it stays cold, especially if you live in a hot environment. You can slice the cookies, place them on a parchment lined sheet tray, and then store them in the refrigerator until you're ready to bake.
Nutrition
Serving: 1serving | Calories: 184kcal | Carbohydrates: 20g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 79mg | Potassium: 69mg | Fiber: 1g | Sugar: 8g | Vitamin A: 249IU | Calcium: 14mg | Iron: 1mg
