Espresso and Chocolate Chip Shortbread Cookies

Georgann Dolfay
Espresso and Chocolate Chip Shortbread Cookies

Espresso and Chocolate Chip Shortbread Cookies

Prep Time: 10 minutes Cook Time: 15 minutes Whole Time: 25 minutes Servings: 24

Creamy, soften in your mouth shortbread with espresso/coffee and chocolate chips!

elements
  • 1 cup (2 sticks) butter, room temperature
  • 1/2 cup powdered/icing/confectioners sugar
  • 1/2 teaspoon vanilla extract (optional)
  • 1 1/2 cups flour
  • 1/2 cup cornstarch (or more flour)
  • 1/2 teaspoon salt
  • 1 tablespoon espresso
  • 1/2 cup mini chocolate chips
directions
  1. Defeat the butter and sugar for 5-6 minutes right before mixing in the vanilla.
  2. Gently combine in the combination of the flour, cornstarch, salt, and espresso.
  3. Sort the dough into a log, wrap and chill in the fridge for 2+ hours, before slicing into 1/4 inch slices and positioning on a parchment paper (or silicon mat) lined baking sheet!
  4. Bake in a preheated 350F/180C oven until the base just starts off to brown, about 12 minutes, right before removing from the oven and permitting awesome absolutely on the baking sheet.

Solution: Variety the dough into any wanted cookie styles and put on a parchment paper (or silicon mat) lined baking sheet!
Selection: Substitute some or all of the cornstarch with flour.
Tip: Use a sharp knife, use power, and cut rapidly to minimize crumbling when you slice the shortbread dough.

Nourishment Specifics: Energy 139, Fat 8g (Saturated 5g, Trans .3g), Cholesterol 21mg, Sodium 53mg, Carbs 14g (Fiber .3g, Sugars 5g), Protein 1g

Nutrition by: Nutritional facts powered by Edamam
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