Espresso Chocolate Shortbread Cookies

Rich, buttery, and deeply flavored with espresso and chocolate, these shortbread cookies are perfect for coffee lovers. They melt in your mouth and pair beautifully with your favorite hot drink!

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Yield

Makes about 24 cookies

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Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 teaspoons instant espresso powder (or finely ground espresso beans)
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips or finely chopped dark chocolate
• Optional: 1/4 cup granulated sugar for rolling

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Instructions

Step 1: Prepare the Dough

1. In a large mixing bowl, beat the softened butter and powdered sugar together until light and creamy, about 2–3 minutes.
2. Mix in the vanilla extract and espresso powder until evenly combined.
3. Gradually add the flour and salt, mixing on low speed until the dough comes together.
4. Gently fold in the mini chocolate chips or chopped dark chocolate.

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Step 2: Shape the Dough

1. Divide the dough into two portions. Roll each portion into a log about 1.5 inches in diameter.
2. Wrap the logs in plastic wrap and refrigerate for at least 1 hour, or until firm.

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Step 3: Preheat the Oven

1. Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper.

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Step 4: Slice and Bake

1. Unwrap the chilled dough logs. If desired, roll the logs in granulated sugar for an extra crunch on the edges.
2. Slice the logs into 1/4-inch thick rounds and place them on the prepared baking sheets, about 1 inch apart.
3. Bake for 12–15 minutes, or until the edges are just starting to turn golden.
4. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

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Optional Decoration

• Drizzle with Chocolate: Melt additional dark chocolate and drizzle over the cooled cookies for a decorative finish.
• Espresso Dusting: Lightly dust the tops with a mixture of powdered sugar and espresso powder for extra flavor.

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Nutritional Information (Per Serving): 24 Cookies
Calories, 140 | Protein, 1g | Carbohydrates, 14g | Fiber, 0g | Net Carbohydrates, 14g | Fat, 9g | Saturated Fat, 5g | Cholesterol, 25mg | Sodium, 40mg | Sugars, 6g | Glycemic Index, Medium

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Kitchen Tips

• For a stronger espresso flavor, increase the espresso powder to 1 tablespoon.
• Ensure the butter is softened but not melted to maintain the shortbread’s tender texture.
• Store the cookies in an airtight container at room temperature for up to a week or freeze for longer storage.

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These Espresso Chocolate Shortbread Cookies are the perfect balance of rich chocolate and bold espresso, making them an indulgent treat for any time of day!