Indulge in the Richness of Dark Chocolate Shortbread Recipe
Come closer, my dear reader. Let me share a little secret with you. Are you ready? Dark chocolate and espresso are a match made in heaven. And do you know what’s even better? Combining them in a buttery shortbread cookie. This dark chocolate espresso shortbread cookie recipe will make your taste buds sing an opera of delight.
You don’t need to be a professional baker to make these cookies. They are easy to follow, and the result is worth the effort. I am a barista, and I know how much joy it brings to pair your coffee or latte with something that complement its flavors. That’s why I created this recipe for you to enjoy; either with your morning coffee or as a treat after dinner.
This recipe is perfect for anyone who loves dark chocolate, espresso, and buttery shortbread bites – and who doesn’t like that combination, right? So let’s get started with the ingredient list.
Why You’ll Love This Recipe
Folks, have you ever craved something that has an explosion of flavors with every bite? Something that’s buttery rich, slightly sweet, with just the right amount of bitterness to keep you coming back for more? Well, look no further than these dark chocolate espresso shortbread cookies! Trust me; you won’t regret trying out this recipe.
The combination of dark chocolate and espresso in a buttery shortbread cookie creates a harmonious blend that will undoubtedly tantalize your taste buds. Yes, it might sound fancy, but don’t worry, it’s effortless to make. You won’t need to be a Master Chef or spend hours whipping up your batch. With just a few simple ingredients and some spare time on your hands, you too can indulge in these decadent treats.
One of the best things about this recipe is that it’s versatile. You can either make them as small bites or bigger cookies depending on your preference. The espresso flavoring adds depth and richness to the cookies while elevating their overall taste. Even the staunchest coffee-haters amongst us cannot resist the allure of these delectable treats.
Don’t believe me? Just take one bite, and I promise you’ll be hooked. Whip out this recipe during a gathering with friends and family, or for a little self-gratification on any lazy Sunday afternoon – they are also excellent paired with your morning cup of coffee! Be warned though- once you’ve tried them, it will be challenging to go back to regular shortbread cookies. These chocolate espresso shortbread cookies are so good; it’s hard not to get addicted!
So what are you waiting for? Give this recipe a try and let its magical aroma and scrumptious texture do the talking. Who knows – this might become one of those recipes that get passed down through generations in your family!
Ingredient List
Here are the ingredients needed to make delicious dark chocolate espresso shortbread cookies:
Dry Ingredients:
- 2 cups (226g) all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 ¼ teaspoons instant espresso powder
- ½ teaspoon salt
- 1 tablespoon cornstarch
Wet Ingredients:
- 2 cups (4 sticks) unsalted butter, softened at room temperature
- 1 cup (200g) granulated sugar
- 2 teaspoons pure vanilla extract
Optional Add-ins:
- 1 cup white chocolate baking bar, chopped
- 1 cup walnuts, finely chopped
- 1 cup dark chocolate chunks
Topping Suggestions:
- Powdered sugar for dusting or rolling
- Sea salt for sprinkling
- Chocolate drizzle with melted white or dark chocolate
- Dipped espresso ganache
Ingredient Notes and Recommendations
It is important to use high-quality cocoa powder, unsalted butter, and espresso powder. Make sure your butter is properly softened at room temperature to ensure optimal mixing with other ingredients. You may also substitute or add other optional ingredients such as pecans, hazelnuts, dried cranberries or apricots. Additionally, you can create different variations of this recipe just by changing cookie textures according to personal preferences such as making espresso shortbread bites, walnut shortbread or chocolate chip shortbread.
The Recipe How-To
Preheat oven and prepare cookie sheet
To make these espresso shortbread cookies, the first thing you need to do is preheat your oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside.
Combine dry ingredients
Take a medium-sized mixing bowl and sift 1 cup all-purpose flour, ⅓ cup unsweetened cocoa powder, 1 tbsp instant espresso powder, 1 tbsp cornstarch and ¼ tsp salt into it. Use a whisk to combine these dry ingredients evenly.
Cream butter and sugar
Next, using an electric mixer, beat 226g unsalted butter softened (2 sticks) for about one minute on medium speed until it’s smooth. Add ½ cup powdered sugar to the bowl and then continue to cream them together on medium speed for two more minutes.
Add dry and wet ingredients
Now, add the dry ingredients to the creamed mixture in two parts, mixing each part till just combined. Be careful not to overwork the dough as this will result in tough cookies. Scrape down the sides of the bowl as necessary to ensure everything is fully mixed in.
Shape, chill & bake
Once you have your dough ready, shape it into a disk onto a lightly floured surface. Wrap tightly in plastic wrap and chill for at least 30 minutes. After it’s chilled, roll out the dough so it’s around 1/4 inch thick. With cookie cutters or a sharp knife, cut out shapes from the rolled-out dough.
Place the cookies onto your prepared baking sheet about an inch apart and sprinkle with sea salt. Bake them at 325°F for 14-16 minutes or until they just start to turn golden brown around the edges.
Cool & Serve
Once they are done baking, let them cool on a wire rack – this will give them time to firm up and develop their crisp texture. Wait entirely until they cool before you serve them with your favorite beverage.
These rich chocolate espresso shortbread bites are deliciously simple cookies that are perfect for any coffee lover!
Substitutions and Variations
As much as I love the classic dark chocolate espresso shortbread cookies recipe, sometimes it’s nice to switch things up and try something new. Here are some substitutions and variations you can try out with this recipe:
– Chocolate Variations: Instead of using dark chocolate, you can use milk or white chocolate baking bar to create a different flavor profile. You can also swap out the chocolate entirely for other flavors, like walnut shortbread or chocolate chip cookies.
– Espresso Powder Alternatives: If you don’t have espresso powder on hand, you can use instant coffee powder as a substitute. You could also try adding a shot of freshly brewed espresso for an extra caffeine kick.
– Flour Substitute: For those who are gluten-free or looking for a healthier option, try swapping out the all-purpose flour for almond flour or coconut flour. Just be aware that the texture and taste will be slightly different.
– Peppermint Shortbread Bites: Add peppermint extract and some crushed candy canes for a festive holiday twist on this recipe.
– Chocolate Dipped Espresso Cookies: After baking your cookies, dip them halfway in melted dark chocolate and let them cool for a beautiful and delicious snack.
– Drizzled Espresso Cookies: For an added touch of elegance and flavor, drizzle your cookies with melted dark chocolate and some finely ground espresso powder on top.
These substitutions and variations on this classic shortbread cookie recipe are sure to delight your taste buds and add some variety to your cookie-baking adventures. Don’t be afraid to experiment with new flavors!
Serving and Pairing
Once you’ve made these irresistible dark chocolate espresso shortbread cookies, it’s time to serve and enjoy them in style. These delectable cookies pair perfectly with a cup of French press coffee, cappuccino or hot cocoa.
For an extra indulgent treat, try serving them alongside a scoop of vanilla ice cream or topped with whipped cream and shaved chocolate. You can even drizzle melted white chocolate or dark chocolate ganache over the cookies for an extra dose of chocolatey goodness.
These cookies are ideal for sharing at holiday parties or social gatherings. Serve them up on a decorative tray, topped with powdered sugar and fresh mint leaves for a stunning presentation.
For those who prefer a boozy pairing, these espresso shortbread bites work well with dessert wine like Tawny Port, Sherry or Madeira as well as creamy Baileys Irish Cream liqueur.
However you choose to serve and pair them, these buttery shortbread cookies will satisfy your sweet tooth and leave you craving more.
Make-Ahead, Storing and Reheating
Making these dark chocolate espresso shortbread cookies ahead of time is a smart and practical move for anyone with a busy schedule. The dough can be prepared in advance and stored in the refrigerator for up to three days or frozen for up to three weeks. When you’re ready to bake, simply let the dough come to room temperature before slicing and placing onto the baking sheet.
Once baked, these cookies will keep well in an airtight container at room temperature for up to five days. They’re also conveniently freezable, so if you’ve made a batch that you can’t finish on time, just store them in the freezer in an airtight container. For best results, separate layers of cookies with parchment paper or waxed paper to prevent them from sticking together.
When it comes to reheating, these cookies are best enjoyed at room temperature, but you can also warm them up slightly in the microwave for a few seconds or pop them into a preheated oven at 350°F (180°C) for 2-3 minutes. Adding the cookies into a cold oven before heating it also helps prevent overheating and burning.
By following these simple steps for make-ahead, storing and reheating, you’ll be able to enjoy freshly baked dark chocolate espresso shortbread cookies anytime!
Tips for Perfect Results
When it comes to baking, the little things can make a big difference in your results. Here are some helpful tips to keep in mind when making these dark chocolate espresso shortbread cookies.
First and foremost, make sure your butter is at room temperature. This means taking it out of the fridge a couple of hours before you plan to bake. Room temperature butter is creamier and easier to work with than cold butter straight from the fridge.
Another important tip is to be precise when measuring your ingredients. Too much flour or not enough butter can throw off the texture and taste of your cookies. Use a kitchen scale if possible for exact measurements.
It’s also crucial to chill your dough before baking. This helps the cookies maintain their shape and prevent spreading in the oven. It may be tempting to skip this step or cut it short, but trust us – it’s worth taking the time.
When rolling out your dough for cutting, use a light touch and try not to overwork it. Overworking can lead to tough cookies instead of tender shortbread bites. Also, don’t roll the dough too thin – aim for around 1/4 inch thickness.
Once your cookies are baked, let them cool completely before drizzling with melted chocolate or any other toppings. This will prevent the chocolate from melting too quickly and will give you a cleaner presentation.
Finally, don’t be afraid to experiment with variations on this recipe! Try dipping the cooled cookies in melted white chocolate or adding peppermint extract for a festive twist. Have fun with it and enjoy these buttery espresso shortbread bites!
Bottom Line
In conclusion, these dark chocolate espresso shortbread cookies are a must-try for any coffee and chocolate lover out there. The rich flavor of the dark chocolate combined with the bold notes of the espresso powder makes for a truly delicious treat. Whether you’re making them for yourself or to share with friends and family, these cookies are sure to impress.
With simple ingredients that can be easily found at any grocery store, this recipe is easy to follow and it doesn’t require advanced baking skills. Anyone can make these delightful cookies to enjoy a sweet and buttery snack with a hint of caffeine.
Overall, these cookies are perfect for any occasion. From an afternoon craving to an evening snack, they will definitely satisfy your taste buds. Take some time out of your day to bake these delicious bites and enjoy them alone or paired with coffee or tea. Trust me, they will become your new favorite cookie recipe!
Dark Chocolate Espresso Shortbread Cookies Recipe
Shortbread is one of my favorite cookie types for its silken texture. So when I stumbled on this recipe combining it with two of my favorite ingredients — coffee and chocolate — my eyes opened wide. I have not tried this yet but know this is the safest place to keep it as loose papers and web links inevitably get lost. If you get a chance to try it before I do, feedback is welcome.
- 1 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup unsweetened cocoa
- 1 teaspoon instant espresso powder or 1 teaspoon instant coffee powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup powdered sugar
- 3 ounces white chocolate baking bar
- 3 ounces unsweetened chocolate, baking bars
- Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
- Sift together the dry ingredients (except the sugar) — flour through espresso powder — in a medium bowl. Set aside.
- Beat butter at medium speed with an electric mixer until light and fluffy. Add in the powdered sugar, three to four tablespoons at a time beating well. Stir in dry ingredients by hand and beat just until blended.
- Line 2 baking sheets with parchment paper. Divide dough into three equal balls. Take the first ball, place it between two sheets of plastic wrap, and pat or roll out into a 5 1/2 inch disk. Place on the far side of your baking sheet. Lightly score the disk and mark out 8 triangular wedges.
- Repeat the patting, rolling and scoring for the other two disks, placing one on the other side of the first baking sheet and the third disk on the second baking sheet.
- Bake rounds for 23 minutes or until shortbread feels firm to the touch. Remove from the oven.
- Gently score each round again with a sharp knife following the lines you make on the dough. Slide parchment from baking sheets onto wire racks. Let shortbread cool completely on parchment. Cut shortbread into wedges along scored lines.
- Melt unsweetened chocolate baking bars separately in small bowls according to package directions. You can do this in a microwave or on the stove using a double boiler. Partially dip wide end of each shortbread wedge in unsweetened chocolate. Place on a wax paper-lined jelly-roll pan, and freeze briefly to set chocolate. (Alternately, if your house is cool you can let it set on it’s own.)
- Melt the white chocolate. Then partially dip other half of wide end of each wedge in white chocolate. Alternately, you can place in a plastic bag and stripe the cookies. Freeze briefly to set white chocolate or allow to air dry.
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