I usually never make shortbread. Shortbread cookies have never caught my interest because they are usually quite plain and crumble easily. This recipe however, is no ordinary shortbread cookie. These cookies have chocolate and espresso! That is one heck of a combination, folks.
Ingredients
1 tablespoon plus 1 teaspoon instant espresso powder
1 tablespoon boiling water
1 cup unsalted butter, softened
2/3 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup mine semi sweet chocolate chips
Baker's Joy non-stick baking spray
Directions
1. Mix the instant espresso powder in boiling water and set aside to cool.
2. Beat butter and sugar together until completely smooth.
3. Mix in the vanilla and espresso. Gradually add in the flour until just incorporated. Don't overmix!
4. Fold in the mini chocolate chips.
5. 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 atleast 2 hours.
6. Preheat oven to 325 degrees F. Spray a cookie sheet evenly with Baker's Joy. Set aside.
7. 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 and 1/2 inches squares.
8. Transfer the squares to the prepared baking sheets and bake for 18 to 20 minutes, rotating after 10 minutes.
9. Transfer the cookies to a rack to cool.
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