Espresso Chocolate Chip Shortbread
I’m a procrastinator.
I always have been a procrastinator and I suppose it’s pretty likely that I always will be.
I enjoy the Secret Recipe Club, every month I’m assigned a new blog to browse and bake from. I always have about 4 weeks to get my “assignment” finished and every month I find myself posting (and truthfully…sometimes even baking) the evening before my post is scheduled to show up at 5 am the following morning! I always get it done just in the nick of time! I can remember trying to finish an entire alphabetical animal assignment in grade 5 that we were given a month to complete the evening before it was due. I wrote and illustrated 26 pages the evening before it was to be handed in and as I recall it turned out pretty good 🙂
These cookies turned out pretty good too!
The blog I’m baking from this month is called Kristine’s Kitchen and the recipe is originally from Dorie Greenspan’s book “Baking from my Home to Yours” These cookies are very similar to the Chocolate Cocoa Nib Cookies I recently made and I enjoyed those so much that decided to also add cacao nibs to this version as well!
Espresso Chocolate Chip Shortbread Cookies recipe from Kristine’s Kitchen
- 1 tbsp espresso powder
- 1 tbsp boiling water
- 2 sticks (1 cup) unsalted butter at room temperature
- 2/3 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 cups all purpose flour
- 3/4 cup chocolate chips (I used semi sweet)
- 1/4 cup cacao nibs (optional)
Dissolve the espresso powder in he boiling water and set aside to cool until it’s tepid.
In a large bowl, beat the butter and sugar for about 3 minutes. Add in the vanilla extract and the espresso/ While mixing on low-speed, add in the flour and mix until incorporated. Fold in the chocolate chips and cacao nibs.
Transfer the dough into a large ziplock type freezer bag and leaving the bag open (so the air can escape) roll the dough until it’s evenly spread in the bag. Seal the bag pressing out all of the air. Refrigerate the dough for 2 hours or up to two days. I tucked mine into the freezer until it was firm enough to slice.
When you’re ready to bake the cookies, preheat the oven to 325 degrees. Using scissors, cut the bag open and turn the solid dough out onto a cutting board. Using a sharp knife, slice into 1 1/2″ squares. (I’d use a ruler next time…I had a lot of odd shaped rectangles)
Bake cookies for 18-20 minutes or until cookies are feeling firm to the touch. transfer to a wire rack to cool.