CHOCOLATE CHIP ESPRESSO SHORTBREAD COOKIES
My son loves shortbread. He had his first taste of it when he was in Scotland on a missions trip when he was 16. He brought me a shortbread mold as a thank you for getting him all together for his trip and identically shaving all his hair off before he went. (I had never used the hair clippers before and he wanted me to cut...
Provided by Marsha Gardner
Categories Cookies
Number Of Ingredients 8
Steps:
- 1. Dissolve the espresso in the boiling water, and set aside to cool to tepid. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners' sugar together on medium speed for about 3 minutes, until the mixture is very smooth.
- 2. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don't work the dough much once the flour is incorporated. Fold in the chocolate chips with a sturdy rubber spatula.
- 3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that's 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn't cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.
- 4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
- 5. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale-they shouldn't take on much color. Transfer the cookies to a rack. If you'd like, dust the cookies with confectioners' sugar while they are still hot. Cool the cookies to room temperature before serving.
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Ristine Margaret
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make cookie.
iam MielA
[email protected]These cookies are a must-try for any chocolate and espresso lover!
Terra Anber
[email protected]Overall, these cookies were a hit! They were easy to make, delicious, and the perfect combination of flavors.
Fatumata Bangura
[email protected]The cookies were easy to make and they turned out great! They were the perfect combination of chewy and crispy.
Atif Kashmiri
[email protected]These cookies were so delicious! The chocolate chips and espresso powder were the perfect combination. I will definitely be making these again.
Paul Byamukama
[email protected]The cookies were a bit dry, but the flavor was good.
Irene Jymo
[email protected]These cookies were easy to make and they tasted great! I will definitely be making them again.
Eunice Daniel
[email protected]I followed the recipe exactly and the cookies turned out great! They were crispy on the outside and chewy on the inside. The chocolate chips and espresso powder added a nice flavor.
Samuel Adu
[email protected]These cookies were a bit too sweet for my taste, but they were still good.
MD. Ripon Mia
[email protected]The cookies were easy to make and they turned out great! They were the perfect combination of chewy and crispy.
syed zaib
[email protected]These cookies were so delicious! The chocolate chips and espresso powder were the perfect combination. I will definitely be making these again.
rajeevan rajeevan
[email protected]The cookies were a bit dry, but the flavor was good.
alnass ahmadzia 1131
[email protected]These cookies were easy to make and they tasted great! I will definitely be making them again.
Onika Kayo
[email protected]I followed the recipe exactly and the cookies turned out great! They were crispy on the outside and chewy on the inside. The chocolate chips and espresso powder added a nice flavor.
sanjay kumar
[email protected]These cookies were a bit too sweet for my taste, but they were still good.
Tony Hendren
[email protected]These cookies are amazing! The chocolate and espresso flavors are so rich and decadent. I will definitely be making these again.
Avery Robins
[email protected]I've made these cookies several times now and they're always a favorite. They're so delicious and easy to make.
Answorth Joubert
[email protected]These cookies were a hit! They were so easy to make and they turned out perfectly. The chocolate and espresso flavors were perfectly balanced and the shortbread was incredibly buttery and crumbly.