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!
6ounceschocolate chipssemisweet, bittersweet, or dark chocolate, chopped (I like to use a combo!)
Instructions
In a large bowl, use a hand or stand mixer to cream butter until lighter in color and smooth.
1 cup unsalted butter
Add brown sugar and granulated sugar, and use a hand or stand mixer to cream together with butter.
1/3 cup light brown sugar, 1/3 cup granulated sugar
Add egg and vanilla and beat to combine.
1 large egg, 1 teaspoon vanilla bean paste
Add espresso powder and salt and beat until combined and fluffy.
1 tablespoon espresso powder, Pinch of kosher salt
Add flour and mix on medium speed until flour is just combined. Your dough will be thick!
2 cups all-purpose flour
Stir in chopped chocolate on low speed until just combined.
6 ounces chocolate chips
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.
When you're ready to bake, preheat oven to 325°F and prepare two baking sheets with nonstick silicon mats or parchment paper.
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.
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!