I’ve stumbled upon these cookies on another food blog which was adapted from “Smitten Kitchen”. I read the beginning of the instructions and I had all of the ingredients so I started to make them to take to a friend later that day. I started to make the cookie dough and then got disappointed when I read the instructions further to find out that the dough must sit in the refrigerator for at least 2 hours (or up to 2 days). Unfortunately I wasn’t able to bring these cookies to my friend, but the next day they were ready for two other events that I had.
The dough is very easy to make and when you’re planning to make these, you can prepare the dough up to 2 days in advance…big time saver if you’re baking other things.
**Slight disappointment with this recipe.. there was not a strong coffee flavor, just a small hint.
Espresso Chocolate Chip Shortbread Cookies
1 Tbsp Brewed Espresso or Strong Coffee, cooled
8 oz. Unsalted Butter, at room temperature
2/3 cup Confectioners’ Sugar
1/2 tsp Vanilla Extract
2 cups Flour
3/4 cup Mini Chocolate Chips
confectioners’ sugar, for dusting
1. Beat the butter and sugar until smooth. Add the vanilla and espresso and mix well.
2. Add the flour and mix on low, just until the flour disappears. Be careful not to over-mix the dough.
3. Fold in the chocolate chips and place the cookie dough into a gallon sized ziploc bag.
4. Leaving the bag open, carefully roll out the dough so that it fills the bag and is even all around.
5. Close the bag and place on a flat surface in the refigerator for at least 2 hours or up to 2 days.
6. When you’re ready to bake, preheat the oven to 325 degrees. Remove the dough from the refrigerator and slit the bag open. Don’t worry about the creases from the bag.
7. Cut 1 1/2 inch squares and place on a baking sheet. (I used a scalloped cutter to make the edges different, but you can simply use a regular knife)
8. Cook for 18-20 minutes. The cookies will not brown very much. They will look undercooked.
9. Cool completely on a cooling rack and dust with powdered sugar.
*These cookies taste best once they’ve set for a few hours.