Espresso Shortbread Cookies Dipped in Coffee-Infused Chocolate
Espresso shortbread cookies, dunked in a luscious coffee-infused chocolate coating, are perfect for a caffeine-chocolate hit.
Ingredients
For the Cookies:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter softened
- 1/4 cup granulated sugar
- 2 tbsp espresso powder
- 1/4 tsp vanilla extract
- Pinch of salt
For the Coffee-Infused Chocolate Dip:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1 tbsp instant coffee granules
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, cream butter and sugar until smooth.
- Stir in espresso powder, vanilla extract, and salt.
- Gradually add flour and mix until a dough forms.
- Roll the dough out on a floured surface to about 1/4-inch thickness.
- Cut the dough into desired shapes and place on the baking sheet.
- Bake for 8-10 minutes, or until lightly golden at the edges.
- Let the cookies cool on a rack.
- Meanwhile, melt the chocolate chips and heavy cream in a double boiler or microwave.
- Stir in the instant coffee granules until dissolved.
- Dip each cookie into the coffee-infused chocolate and let the excess drip off.
- Place cookies on a cooling rack to let the chocolate set.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Vitamin A: 4%
- Calcium: 2%
- Iron: 5%
- Magnesium: 4%
- Potassium: 3%
Additional Notes/Tips to Enhance Flavor
- Add a pinch of sea salt on top of the chocolate dip for that perfect balance of sweet and savory.
- For extra decadence, use dark chocolate instead of semi-sweet.
- Store in an airtight container for up to a week. Though let’s be honest, they won’t last that long.
- If you’re feeling adventurous, try adding a dash of cinnamon or cayenne for a kick.