This Chocolate Coffee Shortbread is dangerously buttery, subtly sweet, and loaded with rich cocoa and bold espresso. It’s the kind of cookie that makes you feel classy while shamelessly devouring half the batch. The crisp, crumbly texture melts in your mouth, while the coffee kicks your taste buds awake. If you think self-restraint applies here, think again. You’ll need butter (lots of it), chocolate, and a reckless disregard for portion control. Dunk it in coffee, eat it plain, or hoard it like a dragon. Ready to upgrade your cookie game? Let’s make some life-ruiningly good shortbread.
Chocolate Coffee Shortbread
Buttery, crisp Chocolate Coffee Shortbread infused with cocoa and espresso for a rich, melt-in-your-mouth treat.
Ingredients
- 1 cup unsalted butter softened (because shortbread without butter is a crime)
- ½ cup powdered sugar for that smooth texture
- 1 ½ cups all-purpose flour cookie structure 101
- ¼ cup unsweetened cocoa powder rich and chocolatey
- 1 tsp instant espresso powder flavor upgrade
- ¼ tsp salt balances the sweetness
- ½ cup dark chocolate melted (for drizzling or dipping)
- ¼ cup finely chopped dark chocolate extra indulgence
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper. No one likes stuck cookies.
- Beat butter and powdered sugar in a bowl until light and creamy. No lazy mixing.
- Whisk together flour, cocoa powder, espresso powder, and salt in another bowl. No lumps allowed.
- Combine the dry ingredients with the butter mixture, mixing until it forms a dough. Don’t overwork it.
- Fold in the chopped chocolate for extra decadence. Because more chocolate is always the right choice.
- Roll the dough into a ½-inch thick rectangle and cut into desired shapes. Circles? Squares? Chaos? Your call.
- Place cookies on the baking sheet and chill for 10 minutes. This prevents sad, spreading cookies.
- Bake for 12 minutes, or until edges look set. Try not to eat them straight from the oven.
- Cool completely before dipping or drizzling with melted chocolate. Or skip this step if patience isn’t your thing.
- Devour with coffee, milk, or straight from the tray. No regrets.
Notes
Nutritional Values (Per Cookie)
- Calories: ~160
- Total Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
Vitamins & Minerals (Per Cookie)
- Iron: 4%
- Magnesium: 3%
- Potassium: 2%
- Calcium: 2%
- Vitamin B6: 2%
Pro Tips for Maximum Flavor
- Use espresso powder instead of brewed coffee for a bolder punch.
- Sprinkle flaky sea salt on top before baking for an extra kick.
- Let the dough rest in the fridge for 30 minutes for better texture.
- Double the batch. You’ll regret it if you don’t.
