These are, without a word of a lie, my favorite cookies ever! Buttery, chocolatey, and a double hit of coffee flavour makes this shortbread recipe a must have in any baker's repertoire. Every time I share these cookies, someone asks for the recipe. I wish I could take credit for the idea but Dorie Greenspan is the original baker and Smitten Kitchen thankfully featured it for my eyes and taste buds to discover.
I've made them with just chocolate chips, a combo of chocolate chips and skor bits and now this version with cappuccino chips and mini chocolate chips. All of them will make your taste buds stand up and cheer!
I also like the use of a Ziploc bake to roll out the dough - it makes kitchen life super easy.
Let me know what you think of these little pieces of caffeine heaven!
Adapted from Smitten Kitchen who adapted it from Baking: From My Home to Yours
Makes about 35 cookies
1 tablespoon instant espresso powder
1 tablespoon boiling water
1 cup unsalted butter, at room temperature
2/3 cup confectioners’ or powdered sugar, sifted
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 c cappuccino flavoured chips, chopped or whirred in a food processor a few times (I use Guittard brand chips)
1/2 c mini chocolate chips
What to do
- Dissolve the espresso powder in very hot water, let cool to room temperature.
- Cream the butter and sugar together on medium speed for about 4 minutes. You want the mixture to be light in colour and completely smooth.
- Add the vanilla and espresso, then reduce the mixer speed to low.
- On your lowest setting, add the flour. To prevent your cookies from being to brittle and dry mix in the flour just until it is combined. Don't over do it!
- Gently stir in the chips.
- Spoon the dough into a large Ziploc bag .
- Gently roll the dough so it becomes the size of the bag and is about 1/4 inch or 1/2 cm thick.
- Close the bag and refrigerate for 2 hours or overnight.
- Preheat oven to 325 degrees F.
- Line a large cookie sheet with a silpat or parchment paper.
- Cut or slice the bag open so that the top side of the bag is removed.
- Using a knife or a pizza cutter cut the dough into 1-1/2 - 2 inch squares.
- 13. Move the cookies onto the sheet. They don't spread much so you don't need too much space between them.
- Bake for 15- 20 minutes (depends on your oven - Mine take 18 minutes.)
- Transfer cookies to a wire rack to cool.
- I recommend baking them 24 hours ahead of time - their flavour improves.