These shortbread are packed with chocolate and have a distinct coffee flavor with espresso baked right into the dough and a coffee glaze on top. They're a great little breakfast cookie and like with any of my shortbread, are a delight! I made these a little larger compared to my other shortbread cookies so they were in the oven a little longer, but the base recipe is still the same. These are the first shortbread i've made with chocolate in them and I was worried the chocolate would make these melt and hurt the structural integrity of the cookie, but they held up just fine! I like to make a double batch of any of my shortbread and keep half of it in the freezer for a rainy day, because it's just slice and bake from there.
Servings: Makes 2 dozen cookies
Prep Time: 15 min, with 4+ hours resting in the refrigerator
Total Time: 4 hours, 30 min
INGREDIENTS:
For the Cookie...
1 cup (2 sticks) butter, softened
1/4 cup powdered sugar
2 1/4 cup flour
Pinch of salt
3 Tbsp brewed espresso
1/2 cup dark chocolate chips
For the Glaze...
3 Tbsp brewed espresso
1 Tbsp light corn syrup
2 cups powdered sugar
DIRECTIONS:
Using an electric mixer, beat the butter and powdered sugar.
With the mixer on its slowest speed, slowly pour in the flour into the butter. Use a spatula to scrape down the sides of the bowl a couple times through this process.
Add the salt, espresso, and chocolate chips. Mix until all combined.
Lay out an 18 inch long piece of plastic wrap on your counter. Scoop out the dough onto the plastic wrap, shape it into a log and wrap the plastic around the log. Tighten the ends until the log is tight and all air pockets are gone. You want to make sure the log is tight, firm, and dense because if it isn't, it will crumble when you go to cut it later.
Put the plastic wrapped dough into the fridge to firm up for 4 hours or overnight. You can also keep this dough in the refrigerator up to 4 days or freezer up to a month before baking.
When the dough is ready, remove from the refrigerator and preheat the oven to 375 degrees F.
Unwrap the log of dough and on a cutting board, cut the log into 1/4 inch slices. Place the slices 1 inch apart on a baking sheet prepared with a silicon baking mat or parchment paper. For added sweetness, you can dip an edge of the cookie into course sugar, but this is completely optional.
Bake for 10-12 minutes. The edges should just barely start turning golden when you remove them from the oven. Allow the cookies to cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.
To make the glaze, combine all ingredients in a small bowl. If mixture is too thick for your liking, add a tsp of water or milk until you get a consistancy you like.
Drizzle glaze over cooled cookies and allow to set for at least 15 minutes.
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