Dark Chocolate Espresso Shortbreads
I know, I know! Christmas is coming and you need some darn-tooting-awesome cookies up in yo mouth. These are they.
Chocolate. Like, very chocolate. Plus coffee. Chocolate + Coffee = Love . Or something like that. Mostly fireworks on my taste-buds. So good.
These are sweet as a dream to whip up. Wooden spoons only, people. Only a handful of ingredients, and there you have it! Really great Christmas cookies.
I’ve used Nescafe for these cookies, because I love it. And I would definitely recommend using it. But any other instant coffees or espresso powders would work fine too, I’m sure.
Just try to make sure your two year old doesn’t get a hold of them right before bed. They do have coffee in them, and they might make that kid a little bit crazy. (Take it from me, I’ve been there.) 😉
- 2 cups butter, room temperature
- 1 cup brown sugar
- 3 cups flour
- 1 cup cocoa
- 2-3 Tbsp espresso powder, or instant coffee
- With a wooden spoon, mix together butter and sugar. Add in flour, and cocoa. Rub the coffee between your hands to make it into a powder, and add that too. Mix until everything is combined well.
- Preaheat oven to 350.
- Roll dough out into a 3/4 inch thick square, on a lightly floured surface. Cut into squares. I used a pizza cutter. You could definitely use a cookie cutter too. Put on a parchment paper lined baking sheet, and prick a few times with a fork (for that traditional shortbread look).
- Bake for about 15-20 minutes. The middle should feel soft, but not dent when you touch it lightly.
- Let cool on the pan for 5 minutes, and then transfer to a wire rack to cool completely.
I hope you make these and love them. Try not to eat all of the dough. It’s pretty yummy.
Here are some progress pictures.