Espresso Chocolate Chip Shortbread

Use real butter has a delicious recipe for espresso chocolate chip shortbread. She got it from Smitten Kitchen, who got it from Dorie Greenspan...I love following the links back to the source! I made a few changes, mostly turning these into slice and bake cookies rather than rolling them out. (I have an irrational fear of rolling pins).

The flavor is excellent...buttery, rich, and with a slight hint of coffee flavor that's not overpowering. I used mini chocolate chips, but coarsely chopped chocolate would also be tasty. Yum!

Espresso Chocolate Chip Shortbread (adapted from Dorie Greenspan)

1 T instant espresso powder
1 T boiling water
8 ounces unsalted butter, room temperature
2/3 cup confectioners’ sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
4 ounces bittersweet chocolate, finely chopped OR 3/4 cup store-bought mini chocolate chips

1. Dissolve espresso powder in boiling water. Set aside to cool to tepid.

2. Beat butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in vanilla and espresso, then reduce mixer speed to low and add flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate or chips with a sturdy rubber spatula.

3. Divide the dough in two and roll into two fat logs (the diameter of the cookies you would like). Wrap in plastic wrap and chill in the refrigerator at least two hours and up to two days.

4. Preheat the oven to 325 degrees. Unwrap the cookie dough and slice into rounds with a sharp knife. About 1/4 inch thick works well. Place on baking sheets lined with parchment and bake 18-20 minutes. The shortbreads won't get very dark. Cool and serve.