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Chocolate Chunk Espresso Slice and Bake Cookies

Chocolate Chunk Espresso Slice and Bake Cookies


  • Author: Leslie Haasch
  • Prep Time: 10m
  • Cook Time: 18m
  • Total Time: 2.5 hours (includes chilling time)
  • Yield: 28-36 cookies, depending on size
  • Category: Dessert
  • Method: Bake

Description

Shortbread style cookies filled with ground espresso and chocolate chunks, providing a mocha flavor and intoxicating coffee scent! Perfect for your busiest season and baking for a crowd, you can make the dough and keep it in the fridge or freezer until you’re ready. Just slice and bake!


Ingredients

  • 1 cup unsalted butter, room temperature
  • 1/3 cup light brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla bean paste (can substitute 1:1 pure vanilla extract)
  • 1 tablespoon espresso powder (freshly ground is best, but instant will work, too)
  • Pinch of kosher salt
  • 2 cups all-purpose flour
  • 6 ounces semisweet, bittersweet, or dark chocolate, chopped (I like to use a combo!)

Instructions

  1. In a large bowl, cream butter until lighter in color and smooth.
  2. Add brown sugar and granulated sugar, and cream together with butter.
  3. Add egg and vanilla and beat to combine.
  4. Add espresso powder and salt and beat until combined and fluffy.
  5. Add flour and mix on medium speed until flour is just combined. Your dough will be thick!
  6. Stir in chopped chocolate on low speed until just combined. 
  7. Turn out onto a large piece of plastic wrap and roll into a log about 2″ in diameter. Wrap tightly into the plastic wrap and place in fridge for at least 2 hours, best overnight. The dough can be stored in the fridge for up to a week, or you can also place it in the freezer for up to a month.
  8. When you’re ready to bake, preheat oven to 325°F and prepare two baking sheets with nonstick silicon mats or parchment paper.
  9. Slice dough into 1/4″-1/2″ rounds and place on baking sheets an inch apart (they won’t spread).
    Important note: The thinner they are, the crispier they will be. If you choose to do 1/2″, they will have a shortbread consistency, which is my personal favorite. So choose your cookie thickness based on your preference.
  10. Bake until they start turning golden brown around the edges, about 16-18 minutes. Let cool on baking sheet for 5 minutes, then move to a wire rack to cool completely. Serve and enjoy!

Notes

Tip: Slice a cardboard paper towel tube lengthwise down one side and wrap it around your dough to help it hold it’s shape while it’s being stored. This works even better if you divide your dough into two portions and use two paper towel rolls, because then they each fit inside the rolls completely.

Storage: Store cookies in an airtight container. Add a handful of espresso beans in there, too for an even bolder mocha flavor!

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