Espresso Chocolate Shortbread Cookies

Melt-in-your-mouth espresso cookies studded with chocolate toffee bits.

Ingredients:
1 T instant espresso powder
1 T boiling water
1 cup butter unsalted, room temperature
⅔ cup confectioners’ sugar plus extra for dusting
½ t vanilla extract
2 cups all-purpose flour
1 toffee chocolate bar 3.5-4 ounces, finely chopped OR
¾ cup of mini chocolate chips can be used instead of the chopped chocolate bar

Instructions:
In a very small bowl, dissolve the espresso powder in the boiling water.
In the bowl of an electric mixer, beat butter and confectioner’s sugar for 3 minutes at medium speed.
Add the vanilla and espresso, beating until incorporated.
Add the flour and mix at low speed until just combined.
Fold in the chopped chocolate and toffee bits.
Transfer the cookie dough into a gallon-size zipper-lock plastic bag, but do not close the bag.
Roll the dough into rectangle the width of the bag and ¼” thick (approximately 9”x 11”x ¼”). While rolling, make sure no creases are formed in the dough from wrinkles in the plastic.
Zip the bag closed removing as much air as possible. Refrigerate for 2 hours- 2 days.
When ready to bake: Preheat oven to 325 degrees F. Line a baking sheet with a piece of parchment paper.
Cut open the zip lock plastic bag and place the dough rectangle on a cutting board.
Using a sharp knife or cookie cutter, cut the dough into desired shapes and transfer to the cookie sheet.
Use a fork to poke holes in each cookie.
Bake for 18-20 minutes.
Dust with confectioner’s sugar while the cookies are still hot.
Let the shortbread cool completely on a wire rack before storing.

Please follow & like us: