Espresso Chocolate Chip Shortbread Cookies You Gonna Love
These espresso chocolate chip shortbread cookies combine buttery richness with a deep coffee flavor, creating a grown-up treat perfect for coffee lovers.
Equipment
- 1 Mixing bowl large
- 1 Parchment paper for lining baking sheet
- 1 Plastic wrap for chilling dough
Ingredients
Cookie Dough
- 1 cup Salted butter softened
- 1 tablespoon Instant espresso powder or 1 ½ teaspoon for lighter flavor
- ½ cup Sugar
- 1 teaspoon Vanilla extract or paste
- 2 cups Flour
- 1 cup Semisweet chocolate chips
Instructions
Steps
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a big bowl, cream together the softened butter, instant espresso powder, and sugar until light and fluffy.
- Mix in the vanilla extract well so the flavor spreads evenly throughout the dough.
- Add the flour gradually and mix until you get a soft, manageable dough.
- Fold in the semisweet chocolate chips until well distributed.
- Turn dough onto a lightly floured surface and shape into a 2-inch diameter log. Wrap in plastic wrap and chill for 30 minutes.
- Slice dough into ¼-inch thick rounds and place on parchment-lined sheet.
- Bake for 18–20 minutes until edges turn golden and cookies are set but soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Store cookies in an airtight container at room temperature for up to 1 week or freeze for longer. Reheat briefly before serving to restore freshness.