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Espresso Shortbread Cookies with Optional Chocolate Dipping Recipe

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3.9 from 10 reviews

Delight in these rich and buttery espresso shortbread cookies, enhanced with the deep flavor of instant coffee and a tender crumb from cornstarch. These classic cookies are perfect for coffee lovers and can be optionally dipped in bittersweet chocolate for an indulgent finish. With a crisp texture and subtle coffee aroma, they make a sophisticated treat for any occasion.

Ingredients

For the Shortbread Dough

  • 226 g unsalted butter (1 cup, softened)
  • Generous pinch of sea salt
  • 115 g caster sugar (½ cup + 1 tbsp)
  • 2 tsp instant coffee
  • 2 tsp hot water
  • 284 g all-purpose flour (2 ⅓ cups, spooned and leveled)
  • 57 g cornstarch or rice flour (5 ½ tbsp, spooned and leveled)
  • 1 tsp instant coffee (additional)

For Optional Chocolate Dip

  • 226 g semisweet or bittersweet chocolate (chopped or chips)

Instructions

  1. Make the coffee extract: Dissolve 2 teaspoons of instant coffee in 2 teaspoons of hot water to create a coffee extract that will intensify the espresso flavor in the dough.
  2. Cream the butter and salt: Place the softened butter and a pinch of sea salt in the mixer bowl. Using a paddle attachment, mix on medium speed for 2 to 4 minutes until creamy and smooth.
  3. Add sugar and coffee extract: Mix in the caster sugar and the prepared coffee extract, continuing to beat for 1 to 2 minutes until the mixture is light, fluffy, and well combined.
  4. Incorporate dry ingredients: On low speed or stir setting, gradually add the all-purpose flour and cornstarch or rice flour. Mix just until the flour is combined and the dough begins to clump; avoid over-mixing to keep the cookies tender. Stir in the additional 1 teaspoon of instant coffee directly into the dough clumps.
  5. Form the dough: Using floured hands or a spatula, gather the dough clumps and fold them over 2 to 3 times to form a smooth, cohesive dough ball. Flatten into a disc shape for easier rolling.
  6. Roll out the dough: Place the dough disc inside a gallon-size Ziploc bag on a flat surface but keep the bag open. Using a rolling pin, gently roll the dough through the bag until it forms an even 10 x 10 inch square about ⅜ inch thick, ensuring even thickness and preventing air bubbles.
  7. Chill the dough: Seal the bag and place the dough sheet on a baking sheet. Refrigerate for 30 to 60 minutes or until firm enough to handle and cut.
  8. Prepare for baking: Preheat your oven to 350°F (180°C) and line a half sheet pan with parchment paper.
  9. Trim and cut dough: Remove the chilled dough from the bag (cut bag if necessary) and place it on a flat surface lined with parchment. Trim the edges with a sharp knife and cut into 20 equal pieces (4 rows by 5 columns).
  10. Dock the cookies: Use a fork to pierce each cookie 3 to 4 times to prevent puffing during baking.
  11. Arrange for baking: Place the cookies spaced about 1 inch apart on the parchment-lined baking sheets. If cookies soften during handling, refrigerate for 30 minutes or overnight to maintain firmness.
  12. Bake: Bake in the center of the oven for 15 to 20 minutes or until the bottom edges just start to color. Rotate pans midway if baking two trays at once.
  13. Cool the cookies: Remove from oven and let them cool slightly. Transfer to a wire rack to cool completely.
  14. Optional: Prepare chocolate dip: Line a sheet pan with parchment and chill in the freezer for 30 minutes. Melt chopped bittersweet chocolate in a heat-proof bowl over a double boiler until mostly melted, then stir until fully smooth.
  15. Dip cookies in chocolate: Dip half of each cooled cookie into the melted chocolate, gently shake off excess chocolate, and place on the chilled parchment-lined sheet pan. Let the chocolate set at room temperature.
  16. Store cookies: Once chocolate is firm, store the cookies in an airtight container to maintain freshness.

Notes

  • The instant coffee powder is added twice to intensify the espresso flavor without adding moisture.
  • Using cornstarch creates a more tender, melt-in-mouth texture in the shortbread.
  • If the dough becomes too soft while handling, refrigerate to make cutting easier and maintain cookie shape during baking.
  • Chocolate dipping is optional but adds a luxurious finish to these espresso cookies.
  • Keep cookies stored in an airtight container at room temperature for up to one week.

Find it online: https://bitezly.com/espresso-shortbread-cookies-with-optional-chocolate-dipping-recipe/