Chocolate-Dipped Espresso Shortbread Cookies are flaky, buttery, chocolatey goodness with the added warm flavor of espresso coffee. A perfect addition to round out your holiday cookie platter this year!
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Shortbread is my favorite type of cookie! I love the salty sweet taste combination and the flaky, buttery texture. Satisfies my craving and is a perfect companion to a cup of tea or coffee.
There are so many varieties of shortbread cookies as well! Lemon, cinnamon, and toffee chip! Shortbread cookies finish well, with a sweet glaze or dipped in chocolate…you can really be creative!
Chocolate-Dipped Espresso Shortbread cookies have a rich, buttery texture and the perfect amount of espresso flavor, not overpowering…just right! Dipped in dark chocolate with a hint of espresso in it makes for cookie heaven!
Helpful Hints for Amazing Cookies!
- Dissolve the espresso powder into a 1/2 TSP of water to allow it to incorporate into the cookie dough better.
- Silicone baking mats are a must for every kitchen! Elevate your baking game…so much more versatile than parchment paper. Use an additional mat to roll your dough out. Saves time cleaning up all the flour off your counter tops!
- Dust the rolling pin with flour to prevent it from sticking to the dough as you roll it out.
- Poke holes into your cookies with the tines of a fork. This allows the cookie to heat more evenly while baking.
- Use an inverted spatula to easily lift the unbaked cookies to the cookie sheet.
- Double up your cookie sheets while baking to prevent the cookies from browning too much. Add a minute or two when using this option. I often take the second sheet off for the last 2 minutes of baking.
Refrigerating shortbread cookie dough prior to baking helps the solidify the butter in the cookies, preventing them from spreading too much. It also allows for the sugar to absorb some of the moisture in the cookies and result in a flakier cookie.
To expedite making these cookies, refrigerate the cookies after cutting them into the desired shape. This cuts the chilling time down from 2 hours to only 15 minutes.
Chocolate + Espresso = Heaven!
Dipping these cookies in chocolate elevates the presentation and makes them shine on your cookie platter. My preference is to dip the bottom of the cookie in dark chocolate to create a chocolate base. Then drizzle additional chocolate on the surface. Alternatively, dip the whole bottom of the cookie at a diagonal angle. I prefer however a bit of chocolate in each bite!
Adding some espresso powder to the chocolate adds more espresso flavor to the cookie and makes for a pretty presentation!
Chocolate-Dipped Espresso Shortbread Cookies
Ingredients
- 1 Cup Butter Softened
- ¾ Cup Sugar
- 1 TSP Vanilla Extract
- ½ TSP Kosher Salt
- ½ TSP Hot Water
- 1 TBSP Espresso Powder
- 2 Cups Sugar
Espresso Chocolate
- 1½ Cup Chocolate Chips Dark or Semi-Sweet
- 1 TBSP Espresso Powder
Instructions
- In a large stand mixer, cream together softened butter, sugar and vanilla extract until light and fluffy, about 2-3 minutes.
- In a small bowl, combine espresso powder and ½ teaspoon of water. Stir until powder has dissolved. Add to the butter-sugar mixture and continue mixing until well incorporated.
- Add in salt and flour and mix until just incorporated.
- Prepare 2 baking sheets with a silicone mat or parchment paper.
- On a floured surface or another silicone mat, roll the dough out to about ½ inch thickness. Using desired cookie cutter, cut cookies and place about one inch apart on the cookie sheets. Repeat until all dough is used.
- Using a fork, pierce small holes about ½ way through the thickness of the cookie.
- Place prepared cookies in the fridge for 15-20 minutes to chill. While they chill, preheat the oven to 375°F.
- Bake cookies for 9-10 minutes until edges just begin to turn golden brown.
- Allow to cool on a cookie sheet for 5 minutes prior to moving to a cooling rack to allow to cool completely.
Chocolate-Dip
- In a microwave-safe bowl, heat chocolate chips at 30 second intervals stirring well between. Be cautious not to heat to much, as the chocolate will scorch. Chocolate should be melted after 1½ minutes of heating.
- Add 1 tablespoon of espresso and mix thoroughly.
- Dip the base of the cookie into the chocolate until evenly coated. Alternatively, use an inverted spatula to evenly spread chocolate onto the base of the cookie.
- Place upside down on a cookie sheet and refrigerate for 15 minutes until the chocolate is set.
- Remove cookies from fridge and turn over. Reheat chocolate for 15 seconds if necessary. Place remaining chocolate into a plastic resealable bag and snip a small corner.
- Decorate the surface of the cookie with a swirl of the chocolate and then place back in the fridge to chill.
- Store in an airtight container for up to one week.
Eat well. Live fully. Bake cookies.
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