Espresso Chocolate Chunk Shortbread Cookies
Indulge in rich flavors of espresso and dark chocolate with these delightful shortbread cookies. Perfect for any occasion, they offer a melt-in-your-mouth texture and are easy to prepare.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Using unsalted allows you to control the saltiness of the cookies.
- 3/4 cup powdered sugar Gives the cookies their delicate texture; avoid granulated sugar.
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 cup cocoa powder
- 1 tablespoon espresso powder Enhances the chocolate flavor, but can be replaced with instant coffee granules if necessary.
- 1/2 teaspoon salt
- 1 cup dark chocolate chunks Choose high-quality chocolate for the best flavor—bittersweet or semi-sweet varieties work well.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter and powdered sugar together until the mixture is light and fluffy.
- In another bowl, whisk together the all-purpose flour, cornstarch, cocoa powder, espresso powder, and salt until well combined.
- Gradually incorporate the dry mixture into the butter mixture until just combined; avoid over-mixing.
- Gently fold in the dark chocolate chunks until evenly distributed throughout the dough.
- Divide the dough into two equal logs, wrap each tightly in plastic wrap, and refrigerate for at least 30 minutes until firm.
Baking
- Once chilled, slice the logs into approximately 1/2 inch (1.25 cm) thick rounds and arrange them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Make sure the butter is softened at room temperature for a light texture. Adjust baking time according to your oven. Feel free to sprinkle sea salt on top before baking for added flavor.