Every rich, velvety bite of Espresso Chocolate Shortbread Cookies will delight mocha lovers. These melt-in-your-mouth espresso cookies are studded with chocolate toffee bits, for a wondrous flavor treat.
Even better, this shortbread travels well in care packages and the flavor improves over time! You are sure to find many snacking and gifting possibilities for these scrumptious cookies.
Updated from the original April 2013 version. Last updated November 2018.
For my 40th birthday (a long time ago), I decided to celebrate by taking my husband and two children on their first trip to Europe.
Inspired by Diana Gabaldon’s Outlander series (an historic fiction/romance which begins in the United Kingdom), I chose Scotland as our destination. It is a beautiful, magical country.
As my children learned how to be travelers, I learned about prepping for and planning family focused trips. It is truly amazing to me what kinds of interests can be sparked in children with just a little preparation.
Before our trip, we read fairy tales of the Highlands, discussed Nessie at length, and even read a children’s version of Macbeth.
With a ten year old and five year old in tow, our itinerary spent less time in museums and more time enjoying trains and boats, exploring castles and gardens, and searching for prehistoric beasties.
I had some unrealistic expectations on that trip. My children did not mysteriously turn into little adults. They continued to act like the children they were and had the same number of melt downs and grumpy moments as they would have had at home.
On a longer travel day, when they had been cooped up too long together in the back seat of the rental car, they squabbled just like they would have at home. I am not sure why I was surprised.
However, what I also didn’t expect was the long lasting, positive impact those 3 short weeks in Scotland would have on our family, my daughter in particular.
It was on this trip, at the Oban Highland Games, that my daughter first saw and fell in love with competitive Highland dance.
She watched the groups of girls (and a few boys) dance the same three dances over and over as they competed for the highest individual performance score.
The music of the pipers flowed into her soul and she desperately wanted to know how to dance to its beat.
When we got back to St. Louis, a series of amazing coincidences led us to Sandra Brown, a woman who we believe (with a certain amount of bias) is the world's best Scottish dance teacher.
My daughter has now been involved in Scottish Highland dance and a part of Sandra’s Dance Caledonia for 19 years! Though we have no Scots in our background, from time to time we consider ourselves to be honorary Scots.
As honorary Scots, my daughter performs in Pride of Scotland tartan. As honorary Scots, we are aware that Robert Burns is the national poet of Scotland and we attend the annual Burns Dinner held in his honor here in St. Louis (and all over the world).
As honorary Scots, we are supposed to savor haggis, but don’t. We do, however, savor shortbread, Scotland’s gift to the world of cookies.
I wish that I had thought of posting an espresso shortbread recipe this winter. Espresso Chocolate Shortbread Cookies are wonderful care package cookies.
Kept in an airtight container at room temperature, shortbread will stay fresh for 3-6 weeks. The flavor improves over time. However, the key here is room temperature. This is NOT a hot weather cookie.
These are butter cookies and can go rancid if you ship them during the summer. If the weather is already too hot at your care package destination, enjoy espresso shortbread at home now and bake them for mailing when it's cool again.
Tips
The recipe for these espresso chocolate chip cookies is originally from Dorie Greenspan’s Baking: From My Home to Yours. It is not a traditional shortbread because of the added chocolate and espresso, but it is delicious.
- This recipe calls for rolling out the dough inside a gallon size ziplock bag. This prevents the unchilled dough from sticking to the rolling pin or counter. The bag is also the perfect size for a ¼” thick rectangle of dough.
- The rolled out dough should be chilled for 2 hours to 2 days or can be frozen in the bag to be defrosted and used later.
- Once chilled the dough can be cut with a knife into rectangle fingers or into squares. Cookie cutters can also be used (I used a 1 ½” scalloped edge round cutter). The dough scraps can be rolled out again.
- Be sure to prick the cookies with a fork before baking. The small holes release air so the cookies will bake flat.
More shortbread recipes
Spiced Chocolate Shortbread Cookies
Chocolate Chocolate Chip Shortbread Cookies
Chocolate Peppermint Shortbread Cookies
Espresso Chocolate Shortbread Cookies are so delicious, you will definitely want to share some. The coffee lovers in your life will thank you!
Espresso Shortbread Cookies
Ingredients
- 1 tablespoon instant espresso powder
- 1 tablespoon boiling water
- 1 cup butter unsalted, room temperature
- ⅔ cup confectioners’ sugar plus extra for dusting
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 toffee chocolate bar 3.5-4 ounces, finely chopped
- 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.
- Store at room temperature in an airtight container for at least 3 weeks.
Notes
- Instant coffee can be used instead of the instant espresso powder but the cookies with have weaker coffee flavor.
- This recipe calls for rolling out the dough inside a gallon size ziplock bag. This prevents the unchilled dough from sticking to the rolling pin or counter. The bag is also the perfect size for a ¼” thick rectangle of dough.
- The rolled out dough should be chilled for 2 hours to 2 days or can be frozen in the bag to be defrosted and used later.
- Once chilled, the dough can be cut with a knife into rectangle fingers or into squares. Cookie cutters can also be used (I used a 1 ½” scalloped edge round cutter). The dough scraps can be rolled out again.
- Be sure to prick the cookies with a fork before baking. The small holes release air so the cookies will bake flat.
Nutrition
Angela
I made these cookies for my daughter's birthday and we loved them. I would leave the toffee bar in slightly bigger pieces next time because they just kind of melt into the cookie and you can't tell that they are there. Definitely will make them again!
Jacqueline Cohen
Perfect for my mocha-loving husband!
Jennifer
These are phenomenal! Just a matter of personal preference, but I think next time I would add a bit more espresso powder and maybe use less chocolate chips.
Sue
I made these last Christmas and put a note on my calendar to make them again. I dip one end in melted dark chocolate. Everyone loves them. I might have one with my coffee this morning.
Wendy Sondov
I'm happy to hear that these cookies are becoming a Christmas tradition for you! The dip in chocolate sounds like a delicious addition. Merry Christmas.
Laurie
Hi Wendy,
This recipe looks delicious. My question is: I’m using Bits O’Brickle without chocolate, what quantity of mini chocolate chips would you suggest I use?
Thank you.
Wendy Sondov
Hi Laurie, I would stick with the 3/4 cup mini chocolate chips indicated in the recipe. I think the additional chocolate from the coated toffee bits (or crushed candy bar) is minimal and crushing the candy bar was suggested only because some people don't have access to the bits. If you were to add additional chips, I think it would make the cookies harder to cut out and might cause them to fall apart.
Laurie
Hi Wendy,
Thank you for getting back so quickly! I am planning on making these cookies tomorrow. I will take your advice and use the 3/4 cup of mini chocolate chips.
Melissa
I am so glad that I made them. I used King Arthur expresso powder and choc chips. My house smells wonderful and the cookies are quite flavorful. I only made one change. Instead of rolling them out and using a cookie cutter, I rolled the dough into a big log like a lot of my shortbread cookies, placed it in the frig and cut them from the log... easy peasy... yummy!
Wendy Sondov
I'm glad you gave these very flavorful cookies a try! When people don't follow the instructions, they don't get the desired result. The people who don't like the flavor weren't using powdered espresso. Shortbread dough is wonderful to work with and can be used in many ways. I have several shortbread recipes on the blog that use the slice and bake method you prefer. They dough can also be rolled out and cut with a knife into "fingers", baked pressed in a pan, and used with cookie stamps and molds.
Sharon
This cookie will definitely be part of our Christmas cookie lineup! I love coffee/chocolate and shortbread. My son will be very happy when he comes home for Christmas. I used Medaglia D’oro espresso powder. Thank you for a great recipe.
Wendy Sondov
So glad you are enjoying the recipe and the cookies! These are a favorite of my son too! 🙂
Melanie F
I made the cookies exactly as the recipe was written. They were just okay...not bad, but nothing spectacular. Definitely not what I was hoping for, I won't make them again.
Wendy Sondov
I am wondering what kind of espresso powder you used? Though you are certainly entitled to your taste and opinion, most people find these cookies to be intensely flavorful with the typical shortbread texture. Sometimes, despite following the recipe "exactly as written", ingredients or style of measurement can effect the outcome.
Alice
I wanted to like these cookies...but unfortunately I did not enjoy them. I think some of the issues were just proportions. This recipe probably needs a small quantity of salt, and 1 tablespoon of Nescafe Gold is WAY too much...it was completely overpowering and made for bitter cookies. The idea of putting the dough in a zip lock bag to roll out and cool was pretty genius though.
Wendy Sondov
These cookies definitely have a coffee forward flavor which, if too strong for your taste, can easily be adjusted. However, I suggest you try to use instant espresso powder as indicated in the recipe and not use Nescafe Gold which is not a powder and is not espresso which could have contributed to the bitter taste you experienced. Salt is also a matter of taste and easily adjusted, though salt isn't used at all in traditional shortbread.
Debbie Wicklund
Let’s this make 42 cookies? Seems like they would be pretty small.
Wendy Sondov
I used a 1.5 inch round cookie cutter and got 42 cookies. If you cut the dough in larger pieces then you will get less.
Patty
Hello was wondering if these can be frozen? Thank You
Wendy Sondov
Absolutely, Patty. You can freeze the dough before baking or freeze the cookies after baking.
Kelly
Made these today and they are amazing ! They came out perfect!
Wendy Sondov
I'm so glad you enjoyed the shortbread, Kelly!