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.
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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 chocolate covered toffee bar, 3.5-4 ounces, finely chopped ¾ cup of mini chocolate chips (or combination of toffee bits and mini 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 toffee bar OR chocolate chips 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
Beth
All of your recipes look amazing! Can't wait to try these expresso chocolate short bread cookies. It'll be my first time attempting a short bread cookie recipe :0)
themondaybox
You are so sweet! I used this recipe for my first attempt at shortbread, Beth. I was amazed at how easy it was (not sure what I had expected) and went on from there to try recipes for traditional just butter flavored (several) and other flavors. Easy, long lasting, delicious. What's not to love? Let me know what you think! 🙂
Reeni
I am completely jealous of your trip! Such lasting memories you must of created! It's been too long since I've made or even eaten shortbread. These look melt-in-your-mouth irresistibly delicious!
themondaybox
Thanks, Reeni! I only recently developed a love of shortbread. Luckily, its a great care package cookie so I have an excuse to bake a variety. 🙂 Research, research, research! 🙂 Travel does create lasting memories. That is why I try to celebrate "big" birthdays in my family with a trip present rather than an object.
Joanne
Traveling with kids can definitely be tough but it sounds like you guys had a great trip! I love shortbread and the espresso chocolate flavor sounds super tasty!
themondaybox
Thanks, Joanne! I learned that travel with kids is like life with kids; a ton of work but ultimately you can't imagine it any other way. 🙂 I hope you'll try the cookies. The espresso flavor is delicious!
Aimee @ ShugarySweets
Awesome trip! And these cookies. Oh my word they look delicious!
themondaybox
Thanks, Aimee! They really are the perfect little something to have with a cup of coffee.
Erin | The Law Student's Wife
I love how giant and thick these cookies are! And I'll take a dozen of these over haggis any day, thank you very much 😉
themondaybox
Thanks, Erin! Shortbread is generally flexible in terms of thickness. Some like it thick (bake longer) and some like it thin (bake less time). As for haggis.....the less said the better. 🙂
crazyforcrust
Ah, traveling with kid. Same as being at home...only harder. 😉 These cookies are fabulous!
themondaybox
🙂 So very true, Dorothy! I don't know why it took a 3 week trip to Europe for that simple truth to register. It didn't keep me from planning further trips, I was just more prepared. This shortbread has a wonderful flavor. I hope you'll try and let me know what you think.
Ashley
Wendy these sound amazing... I always love shortbread to begin with but with espresso and chocolate??? Right up my alley. Although your story is making me wish I was going on a fun trip soon! haha
themondaybox
Thanks, Ashley! You can always bake the shortbread and munch on them with your eyes closed and pretend you are in Scotland. 🙂 Not quite the same but you'd still have the cookies. 🙂
Tricia @ Saving room for dessert
Love your stories! I have a lot of Scottish in my background but have not been. We've made it to Ireland (for my other half) but can't wait to do that trip some day. Shortbread is a beautiful treat. Love recipe and wonderful post.
themondaybox
Thank you, Tricia! I really do appreciate your kind words. The recipe is the main point of my posts and I don't want to bore anyone with the back story. 🙂 Some times though, the back story is the reason for the recipe. A trip to Scotland is well worth dreaming about and planning for!
Suzie
I love espresso flavor and these look perfect! I can almost smell them 🙂 Now, if I could just taste them!
themondaybox
These are cookies for espresso lovers, Suzie. The flavor isn't hidden at all. The chocolate just adds a creamy touch. They really do hold up well to a cup of coffee or a glass of milk. Too bad you can't invite come over for coffee and cookies! 🙂
Jess @ On Sugar Mountain
Loveee shortbread cookies - and these look awesome Wendy! And your trip sounds outstanding - I've heard it's absolutely gorgeous in Scotland and how fantastic your daughter discovered her passion there 😀
themondaybox
It is wonderful to find a passion and follow that passion, for however long it may last. Sometimes forever. Sometimes until another passion comes along. 🙂
BruCrew Life
What an amazing adventure and trip! These shortbread cookies have all the flavors that I love! They sound delicious!
themondaybox
Thanks, Jocelyn! Travel is often an adventure and with kids (my kids, any way) its a big adventure! 🙂 Trips are extended indefinitely when you can bring home a taste for new things. Shortbread is one of those things for us. 🙂
Monica
These shortbread cookies sound delicious and it's just the type of change-up you expect from Dorie Greenspan. I love your story about traveling with your kids and the impact this particular trip had on your daughter. We took our 7 yr-old to Paris last Spring and though I'm not sure how much of it he'll eventually retain, it was wonderful to share the experience with him and watch him absorb it all. : )
themondaybox
I think, Monica, that what kids retain from trips abroad, isn't necessarily images and facts. What they do learn and retain is that the world is a big place with many cultures, languages, religions, foods, histories. They learn that there are many ways to live and view the rest of the world. I believe there is the potential for children to begin becoming world citizens. 🙂 How exciting to share Paris as a family!
Mama's Gotta Bake
I am a big fan of shortbread. Thank you Scotland! These look delicious and I will most definitely give them a try!
themondaybox
Me too, Cheryl. Thank you, Scotland. 🙂 If you try these cookies, please let me know what you think!
Mrs. DeYarmond
I am completly in love with those shortbead cookies !! I don't really like the espresso flavour generally and I am always wondering what can I add instead of it !
Your little story really touched me and I loved to read about you and your little family !
I hope you spent good Passover holidays !
Cheers
themondaybox
Sarah, I know that these shortbread cookies would also be good without the espresso. You would taste the traditional butter flavor. One teaspoon of vanilla extract or scrape the seeds from half of a vanilla bean plus some delicious French butter then enjoy! I also hope you had a joyous Passover!
shannon
these are so lovely! You're so right; Scotland may have missed it a bit with haggis, but they totally got it right with shortbread; it's one of my favorites (and so much fun to mess with/add things to). What a great story about your trip to scotland; i've only ever made it as far as florida with a little one in tow, and i am aware of the pitfalls as well as the fun. Certainly even though there are meltdowns, every trip has the potential to really affect kids in a positive way, even if they don't act like it at the time. 🙂
themondaybox
Thanks, Shannon! Travel with little ones is a lot of work but seeing the world through their eyes is an amazing experience.