Do you look at Foodgawker? I have an app on my phone and I’m constantly looking at all the gorgeous food pictures. I get inspiration on what to cook and bake next, and I just have fun looking at food. Sometimes I go and look at the most gawked all-time, or the all-time most popular on foodgawker. And almost always, the number 1 are these Espresso Chocolate Chip Shortbread by Use Real Butter. Finally after seeing these cookies sooo many times, I made them!
The main flavor of these cookies is coffee and chocolate chips. The original recipe uses espresso, but I wanted a subtler coffee flavor. They are crumbly and buttery, and truly have a great shortbread texture and taste.
These cookies would go great with a big cup of coffee or tea. Or if your me, a tall glass of milk! They also work really well as a snack because they are not overly sweet.
Now I know why these cookies are so popular! Don’t follow my example and wait so long to make these cookies. You should really, really bake them yourselves… Now :).
Chocolate Chip Coffee Shortbread
For Printable Recipe, Click here!
Makes: About 20 2-inch Square Cookies
1 tablespoon Instant Coffee
1 tablespoon Hot Water
½ cup (1 stick) Unsalted Butter, Room Temperature
2/3 cup Confectioners Sugar
1 ½ teaspoon Pure Vanilla Extract
2 cups All Purpose Flour
¾ cup Mini Chocolate Chips
In a small bowl, or a cup, stir together the instant coffee and hot water until the coffee has dissolved. Set aside to cool slightly.
In the bowl of a stand mixer, beat together the butter and confectioners sugar until light and fluffy. Add the coffee and vanilla and stir to combine. With the mixer on low speed, add the flour and beat until fully incorporated. Stir in the chocolate chips.
Place the cookie dough in a large, gallon ziploc bag. Without sealing the bag, use a rolling pin to roll out the dough until it fills the bag completely and it is a flat ¼-inch square. Seal the bag, pressing as much air out as possible. Place in the refrigerator to chill for at least 2 hours, or up to 2 days.
Preheat the oven to 325 degrees F. Line baking sheets with parchment paper or silicone mats. Set aside until needed.
Once the dough is thoroughly chilled, remove the bag from the oven and carefully cut the bag to release the dough. Transfer the dough square to a clean surface. Cut the dough into about 20 2-inch squares. Transfer the squares to the prepared baking sheets.
Bake the cookies until they have set and are fully baked, about 15-20 minutes. They will not change color, or turn a golden brown color. You will know they are done when they are no longer wet looking. Remove the cookies from the oven and transfer on a cooling rack to cool completely. Enjoy!
These cookies last up to 1 week in a sealed container.