Espresso-Chocolate Shortbread Cookies That Work Real Good in Your Pressure Cooker
Tender, buttery shortbread cookies infused with espresso and dotted with melty chocolate chips, made extra delightful using your pressure cooker as baking assistant.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 tablespoon Instant espresso powder adds bold coffee flavor
- 1 tablespoon Boiling water dissolve the espresso
- 1 cup Unsalted butter at room temperature
- ⅔ cup Powdered sugar
- ½ teaspoon Vanilla extract
- 2 cups All-purpose flour
- ¾ cup Mini chocolate chips
- ¼ teaspoon Salt
Instructions
Instructions
- Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
- Dissolve instant espresso powder in boiling water. Let it cool.
- In a large bowl, beat butter and powdered sugar until light and fluffy.
- Mix in vanilla and cooled espresso mixture.
- Gradually mix in flour and salt until just combined.
- Fold in mini chocolate chips evenly.
- Shape dough into two logs about 1.5 inches thick. Wrap in plastic and refrigerate for 30 minutes.
- Slice chilled dough into ¼-inch thick rounds. Place on baking sheet.
- Bake for 18 to 20 minutes until edges are lightly golden.
- Cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
Store cookies in an airtight container for freshness. They can be frozen and rewarmed for that just-baked taste. Don’t skip the espresso—it adds depth!