2.06.2012

Chocolate Espresso Shortbreads


If you like coffee and chocolate together, you're going to love this shortbread cookie. The recipe makes a lot of cookies, so I froze most of them the first time I made them. My daughter and I ate them right out of the freezer. They are addictive...as bad as peanuts! Why is it we always think if the cookie is small, we aren't eating as much? I end up eating twice as many!  :) Unfortunately, I make them all the time as they're perfect for last minute company and there they are, ready to go, in the freezer.


And here's the best part: you're going to love the idea of putting the dough in a plastic bag to roll out. No fuss, no mess. Brilliant.


Espresso-Chocolate Shortbread Cookies

Adapted from Baking: From My Home to Yours by Dorie Greenspan
via Smitten Kitchen


Makes 42 cookies

Ingredients:
1 tablespoon instant espresso powder
1 tablespoon boiling water
2 sticks (8 ounces) unsalted butter, at room temperature
2/3 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
4 ounces bittersweet chocolate (plain, or a toffee variety), finely chopped, or 3/4 cup store-bought mini chocolate chips
Confectioners’ sugar, for dusting (optional)

Method:
Dissolve the espresso in the boiling water, and set aside to cool to tepid. 

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula. 

Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days. 




Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet. 

Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack. 

If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.

47 comments:

  1. Chocolate and coffee are two of my most favorite flavors. To have them both in shortbread sounds delicious. Better still, to have them on hand is a good (and possibly not so good) thing!!

    Best,
    Bonnie

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  2. I've always wanted to make shortbread!

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  3. I LOVE chocolate and coffee together! And I really like the idea of having a stash of sweet treats in the freezer.

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  4. These look so tempting, we do the same thing with stashing cookies and treats in the freezer only to eat them frozen, we can never wait for them to defrost.

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  5. Yes..I can totally see how these could be addicting!!!

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  6. I have made these! You are right they are exquisite!There is not one of her recipes that I have not enjoyed.:)

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  7. Gorgeous shortbreads! You can't go wrong with such flavors.

    Cheers,

    Rosa

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  8. Will you come sit and watch the phones for me? I need to go home and make these NOW. ;) I don't have a meeting tomorrow night, so...

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  9. I'm sure I could eat the whole pan. That method of rolling in a bag is intriguing . . . all that and coffee and chocolate, too. As if I didn't already love plain shortbread!

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  10. That shortbread looks delish!

    Maria
    x

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  11. OK, I am snatching this one too! This is especially for my husband who is THE COOKIE MONSTER and IF there are no sweets in the house, he will go out (on his own and he never goes anywhere without me) and he will HUNT for something sweet. But this recipe at least provides enough MUNCH for a couple of addictive moments! HI BARB! Thank you for coming over to PLAY. Hey, whether it is confabulating a story or making cookies, it is all play and fun and it only makes us better the more we practice....until we GET IT RIGHT.

    HAVE FUN! Anita

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  12. Irresistible shortbread! Espresso always give a nice touch to it too.

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  13. They look amazing. I really would love one with the cup of coffee I am having right now. Love the idea of rolling it in a zip-loc bag.

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  14. I don't drink coffee but I like very much its taste in sweets. The shortbreads look very tasty, dusted with caster sugar on top!

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  15. Oh why, oh why did you sit on this one for so long?!?!?! I love coffee. And chocolate. AND shortbread. I have all the ingredients in my pantry now. Good thing too!

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  16. I can't get enough of chocolate, EVER, especially when paired with coffee. I would eating these out of the freezer right along with you.

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  17. We must be in sync...I just made these for the first time last week! I thought they were fantastic and can't wait to make them again.

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  18. Barbara I love all with chocolate and espresso delicious!!

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  19. I have that cookbook and haven't made these yet! I love shortbread and these do sound wonderful. Coffee and chocolate? I've got to try these!

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  20. I do love a treat that keeps well in the freezer. (That is if I can keep myself out of the freezer!)Coffee and chocolate were made for each other, and these sound marvelous. I have the book but have never tried this recipe. LOVE the way they're prepared in the bag. :)

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  21. Chocolate and espresso -- a match made in heaven. Now, this is how I'd love to start my morning. ;)

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  22. I love learning new techniques and new flavour combinations on a classic recipe.

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  23. These sound so delicious, Barbara. :-) I just made some coffee shortbread today but I like the sounds of yours even better. :-)

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  24. Those look yowza! And didn't you know that cookies eaten straight from the freezer are calorie-free?

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  25. yum! I do love both chocolate and espresso and these cookies look delicious (to use up my bar of Poulain chocolate that I have had in the pantry for a while!)

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  26. how can i not love anything that starts with chocolate and espresso...the espresso especially....yum.....

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  27. Another fabulous recipe. And loved your commentary on Canal House. I'm heading over to look at the website.

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  28. I love coffee in the baked goods. These shortbread look fabulous.

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  29. I really like chocolate with coffee...and all together in this shortbread...can almost taste them melting in my mouth.
    Thanks for this recipe and hope you are having a wonderful week Barbara :)

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  30. Barbara

    Sorry I've been away! I took this big test this AM that I've been studying for for a few months. Wish me luck!

    Your cookies look amazing as usual. I love eating frozen cookies so was happy to read that I 'm not alone there. I bet these would also make really good ice cream sandwiches.

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  31. delicious shortbreads, no doubt addictive! I like the idea of rolling the dough while it is in the big zip lock bag.

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  32. what an awesome combo for an afternoon treat lovely

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  33. Hi Barbara,
    I'm having a party this weekend and I think these shortbread cookies sound amazing for dessert and coffee. You always have wonderful recipes! It was so nice having you visit my blog , its always great to hear from you
    xo
    Bunny

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  34. Love shortbread cookies and the combination of coffee and chocolate, just makes the chocolate taste better.
    These cookies look divine!!!

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  35. I would love these! I don't drink much coffee but I love it as a flavour so this is how I'd love to have an afternoon tea break. Thanks Barbara! :D

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  36. I guess I'm not the only one who eats cookies straight from the freezer! lol Too good to resist.

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  37. It does usually make such a mess ( but then I am a messy cook to begin with) this is a great way to skip all that and have a perfect result. I try not to make this sort of thing because I have absolutely NO willpower and will snarf the whole batch in a couple of days. you are tempting me.....

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  38. breakfast meal and beverage, all in one! :)

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  39. OMG, they sound like you should have to have a license to make these things. WOW!

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  40. I have a recipe with a similar name but it's a different cookie -- I'll have to try your recipe for it sounds really good!

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  41. These cookies look great. Just what I needed - another addictive cookie recipe!

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  42. oh wow, the flavor of these sounds amazing!

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  43. I love this flavor combination and can imagine one or two of these with afternoon tea. They really sound delicious. I hope you have a great day. Blessings...Mary

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  44. I am a huge fan of chocolate ANYTHING!! (as well you know, Barbara) :)

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  45. love these guys !! and I am a coffee addict !!pierre

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  46. I have to tell you, these were a BIG big hit. I have some in the freezer now. But not for long. :)

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