Chocolate Coffee Shortbread
Buttery, crisp Chocolate Coffee Shortbread infused with cocoa and espresso for a rich, melt-in-your-mouth treat.
Ingredients
- 1 cup unsalted butter softened (because shortbread without butter is a crime)
- ½ cup powdered sugar for that smooth texture
- 1 ½ cups all-purpose flour cookie structure 101
- ¼ cup unsweetened cocoa powder rich and chocolatey
- 1 tsp instant espresso powder flavor upgrade
- ¼ tsp salt balances the sweetness
- ½ cup dark chocolate melted (for drizzling or dipping)
- ¼ cup finely chopped dark chocolate extra indulgence
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper. No one likes stuck cookies.
- Beat butter and powdered sugar in a bowl until light and creamy. No lazy mixing.
- Whisk together flour, cocoa powder, espresso powder, and salt in another bowl. No lumps allowed.
- Combine the dry ingredients with the butter mixture, mixing until it forms a dough. Don’t overwork it.
- Fold in the chopped chocolate for extra decadence. Because more chocolate is always the right choice.
- Roll the dough into a ½-inch thick rectangle and cut into desired shapes. Circles? Squares? Chaos? Your call.
- Place cookies on the baking sheet and chill for 10 minutes. This prevents sad, spreading cookies.
- Bake for 12 minutes, or until edges look set. Try not to eat them straight from the oven.
- Cool completely before dipping or drizzling with melted chocolate. Or skip this step if patience isn’t your thing.
- Devour with coffee, milk, or straight from the tray. No regrets.
Notes
Nutritional Values (Per Cookie)
- Calories: ~160
- Total Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
Vitamins & Minerals (Per Cookie)
- Iron: 4%
- Magnesium: 3%
- Potassium: 2%
- Calcium: 2%
- Vitamin B6: 2%
Pro Tips for Maximum Flavor
- Use espresso powder instead of brewed coffee for a bolder punch.
- Sprinkle flaky sea salt on top before baking for an extra kick.
- Let the dough rest in the fridge for 30 minutes for better texture.
- Double the batch. You’ll regret it if you don’t.