Coffee and Dark Chocolate Shortbread Cookies

Who doesn’t love coffee and dark chocolate?!

This recipe is adapted from the sensational espresso and dark chocolate shortbread cookies recipe from smitten kitchen. I know lots of food bloggers have tried this recipe and I don’t blame anyone for raving about it because it is simply outstanding! The rolling method is also ingenious.

The only noticeable difference between my version and smitten kitchen’s is that I did not have powdered espresso, so we used instant coffee instead. The results were still fabulous.

My friend Mackenzie and I put these together over the Christmas holidays and he snapped a picture of the shortbread before we popped them into the oven... I was unfortunately included.

Coffee and Dark Chocolate Shortbread Cookies

3 tbsp instant coffee powder, dissolved in 1 tbsp boiling water
1 cup butter, at room temperature
2/3 cup icing sugar (also known as confectioner’s sugar, powdered sugar)
1/2 teaspoon pure vanilla extract
2 cups all-purpose or cake flour
4 oz finely chopped semi-sweet chocolate

1. Using a stand mixer or hand-held electric beater, beat the butter and icing sugar together on high speed until thoroughly combined, about 3-4 minutes. The mixture should be quite soft and light.

2. Add the vanilla and coffee and beat thoroughly. Then, add the flour in increments, using a lower mixing speed. Only beat the dough until it is just combined — do not overwork it. Fold the chopped chocolate into the batter using a spatula.

3. Transfer the dough into a large ziplock bag. Keeping the bag open, roll out the dough using a rolling pin until it is about 1/4 of an inch thick. Seal the bag and place it flat in the refrigerator for a minimum of 2 hours, and up to 3 days.

4. When you are ready to bake the shortbread, preheat your oven to 325º and remove the dough from the fridge. Cut the bag open and flip the dough onto a cutting board. If you’d like to use cookie cutters, go ahead and cut your dough into shapes. Otherwise, cut the shortbread into small squares, between 1 and 1 and a 1/2 inches.

5. Place the cookies on a cookie sheet and bake for 18-20 minutes. Keep a close eye on them, as the dough is dark and makes it difficult to see when the shortbread is done. Allow the shortbread to cool before serving with coffee, tea, ice cream, or fruit.

A platter of Christmas cookies... the shortbread are on the right. The middle cookies were given to my family. The recipe for the ones on the left is coming soon...

3 thoughts on “Coffee and Dark Chocolate Shortbread Cookies

  1. Hi Lara. Its Janette from Australia. I love your website and you look terrific too.
    Some great ideas for me to try on the family.

    All the best, Janette

  2. these cookies are unreal! so crumbly and melty and chocolaty and dangerously delicious. also, you are a beauty.

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