CHOCOLATE CHIP ESPRESSO SHORTBREAD COOKIES
My son loves shortbread. He had his first taste of it when he was in Scotland on a missions trip when he was 16. He brought me a shortbread mold as a thank you for getting him all together for his trip and identically shaving all his hair off before he went. (I had never used the hair clippers before and he wanted me to cut...
Provided by Marsha Gardner
Categories Cookies
Number Of Ingredients 8
Steps:
- 1. Dissolve the espresso in the boiling water, and set aside to cool to tepid. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners' sugar together on medium speed for about 3 minutes, until the mixture is very smooth.
- 2. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don't work the dough much once the flour is incorporated. Fold in the chocolate chips with a sturdy rubber spatula.
- 3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that's 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn't cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.
- 4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard 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 baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
- 5. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale-they shouldn't take on much color. Transfer the cookies to a rack. If you'd like, dust the cookies with confectioners' sugar while they are still hot. Cool the cookies to room temperature before serving.
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Nasir Saleem
[email protected]I love that these cookies are made with whole wheat flour. They're a healthier option than traditional shortbread cookies.
Anita Khanal
[email protected]These cookies are the perfect after-dinner treat. They're not too heavy and they're just the right amount of sweetness.
Tayyab Habib
[email protected]I've made these cookies several times now and they're always perfect. They're the perfect balance of sweet and savory.
Thato Mpfiri
[email protected]These cookies are so easy to make and they're always a hit with my friends and family.
Kidus Zeray
[email protected]I love the way these cookies look. They're so festive and perfect for the holidays.
Md Bokul
[email protected]These cookies were a little too crumbly for my taste. I think I'll try using a different recipe next time.
Nthabiseng Patricia
[email protected]I'm not a big fan of chocolate chip cookies, but these were really good. The espresso flavor really adds something special.
Bimal “Syangtan” Tmg
[email protected]These cookies are the perfect size for a quick snack. I love that they're not too big or too small.
Kyaw Gyi
[email protected]I didn't have any espresso powder, so I used instant coffee instead. The cookies still turned out great!
William Manda
[email protected]These cookies were a little too dry for my taste. I think I'll try adding a little more butter next time.
Jon Gemar
[email protected]I've never made shortbread cookies before, but these were so easy to make. I'm definitely going to try making them again.
Siyabonga Romeo
[email protected]These cookies are so good! They're the perfect balance of chewy and crunchy. I can't stop eating them.
Bennetta Bridges
[email protected]I love the combination of chocolate chips and espresso in these cookies. They're the perfect pick-me-up.
Abel abela
[email protected]These cookies were really easy to make and they turned out great! I'll definitely be making them again.
Lotha04 Akter
[email protected]I had some trouble getting the cookies to hold their shape. I think I might have overmixed the dough.
Francina Grady
[email protected]These cookies were a little too sweet for me, but they were still good. I think I'll try using less sugar next time.
Alonzo Hayden
[email protected]I'm not a big fan of espresso, but these cookies were still really good. The chocolate chips are the perfect addition. I'll definitely be making these again.
Md miraj Hossain
[email protected]These cookies are so delicious! I love the espresso flavor. They're the perfect after-dinner treat.
Luester Blue
[email protected]I've made these cookies several times now and they're always a favorite. They're the perfect balance of chewy and crunchy. I highly recommend them!
Alex Sandoval
[email protected]These cookies were a hit at my last party! They're so easy to make and they taste amazing. I love the combination of chocolate chips and espresso. Thanks for sharing this recipe!