Sunday, April 24, 2011

Mocha Chocolate Chip Shortbread

For all the chocolate lovers out there... these cookies are for you.

Dove dark chocolate + instant espresso + shortbread = heaven.



It's a very easy recipe, and with the help of a gallon-sized zip lock bag, there's little to no mess!


I recommend these cookies with a cup of coffee or tea.  Delicious!

Mocha Chocolate Chip Shortbread

Ingredients
1 tbsp instant espresso powder
1 tbsp boiling water
2 sticks unsalted butter, room temperature
2/3 cup confectioners' sugar
1/2 tsp. vanilla
2 cups all-purpose flour
2/3 cup chopped dark chocolate (or chips)

Directions
Dissolve espresso powder in boiling water; Set aside to cool.
Beat butter and confectioners' sugar for about 3 minutes, until ingredients are incorporated.
Mix in vanilla and espresso; Add in flour, but do not overmix.
Place dough in a gallon-sized zip lock bag.
Without sealing the bag, take a rolling pin and roll out dough till it's about 1/4 inch thick.
Once evenly spread, seal bag and place in refrigerator for about 30 minutes to an hour.
Preheat oven to 325F.
Once refrigerated, cut open bag, and cut dough into 1 1/2-inch squares.
Place squares on an ungreased baking sheet, and bake for about 12 minutes.
Enjoy!

Recipe adapted from Use Real Butter







2 comments:

  1. are these sandy or soft? I'm not very familiar with shortbread texture...

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  2. Shortbread tends to be more on the sandy rather than soft side. These particular cookies can have more of a bite if you bake them a little longer, but I baked them more towards the middle (a little of a bite but still kind of soft)!

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