I feel as though I haven’t blogged in weeks!! Life has just taken over and it seems like I have not had any free time. I’m embarrassed to say, that I haven’t even really cooked or baked anything either. The horror!!
Back when my bestie Jill and I made Bagel Bombs, we also made cookies. Not just any cookies either…we made espresso shortbread cookies. Shortbread cookies are easily at the top of my favorite-cookie list. Adding in mini chocolate chips and a hit of caffeine is sure to please anyone! Needless to say, we gobbled up these goodies in no time and the next day I had to make a second batch because I was craving them.
- 1 tbsp instant espresso powder
- 1 tbsp boiling water
- 1 cup unsalted butter at room temperature
- 2/3 cup confectioners’ sugar
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 3/4 cup mini chocolate chips
Dissolve the espresso in the boiling water, and set aside to cool.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso.
Reduce speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated.
Fold in the chocolate chips with a sturdy rubber spatula.
Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open and roll the dough into a 9 x 10 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn't cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.
Preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and using a ruler as a guide and a sharp knife, cut the dough into 1 and 1/2-inch squares. Transfer the squares to the baking sheets and carefully dock each one twice with a fork, gently pushing the tines into the dough. Be sure not to go through the dough, as it will likely cause the cookie to crumble (this is what happened to a few of mine).
Bake for 18 to 20 minutes. The shortbread will be very pale. They shouldn't take on much color.
Transfer the cookies rack to cool completely.