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
Nataliya
Hi! It sounds great)) But it would be easer to measure ingredientes in gramms)) Could you write? Thank you!))
Wendy Sondov
Hi, Nataliya. I agree that measuring in grams is easier AND more accurate! However, most of my readers are American and most don't weigh their ingredients, so I write my recipes in American volume measurements (teaspoons, tablespoons, cups, etc.). Perhaps you can use an online tool for converting ingredients to gram measurements.
Kim
Can these be rolled into a log and then sliced into round cookies?
Wendy Sondov
That is an excellent question, Kim, and an excellent idea! I haven't made these cookies that way, but I see no reason why that wouldn't work well. You would still need to chill the dough for the minimum 2 hours before slicing.
Laura
These are delicious. I partially dipped the bars in melted chocolate chips for added yumminess.
Wendy Sondov
I am happy to hear you are enjoying these cookies! A dip in chocolate sounds like a delicious idea!
Ellen
These were good but they didn’t WOW me.
Renee
This is my go-to recipe for sweet shortbreads. I have modified it for a lot of varieties. Proportions are great.
Wendy Sondov
Hi, Renee. I'm so glad that you not only enjoyed this recipe but can use it for your own varieties! I love it too!
Darkbeers
These rocked! We made the size extra large and correspondingly cooked longer. Recipe is a keeper!
Wendy Sondov
Excellent! I can totally understand wanting to super size these cookies. 😉 Happy baking!
Gaila
Really good. Might edge out Martha Stewart's shortbread as my favorite.
Wendy Sondov
I'm so happy that you loved these cookies, Gaila! Edging out Martha is high praise indeed! . Thank you for taking the time to leave your lovely review and 5 star rating. 🙂
Angie
I was wondering if I could use strong coffee?? My hubby is a coffee man but we don’t have espresso … ??
Wendy Sondov
Hi, Angie. The recipe calls for the espresso powder to be dissolved in just one table spoon of boiling water. That makes a very condensed flavoring. You can use strong coffee (1 tablespoon) but the coffee flavor in the finished cookie will not be as pronounced. If you try the recipe with coffee and you and your husband like it, it might be worth investing in a jar of espresso powder at the supermarket for future batches. 🙂
Kim
Sounds delicious and looking forward to making them.Ever try it with almond flour?
Wendy Sondov
Hi, Kim. I have not tried these with almond flour and would worry that they would fall apart. You might try googling "almond flour shortbread" for a recipe that is meant for almond flour. There are several almond flour recipes on The Monday Box that I highly recommend, Almond Flour Chocolate Chip Cookie Bars (https://themondaybox.com/chocolate-chip-almond-cookie-squares/) and Flourless Soft Almond Cookies (https://themondaybox.com/flourless-soft-almond-cookies-pasticccini-di-mandorle/)
Erika
Hi Wendy! I've just come across this recipe and decided to make it. The only problem is that I don't know how much "two sticks of butter" is ☺️. Here ín Hungary we don't use this measurement... Can you please give the weight of the butter? I love both coffee and chocolate, so I would definitely like to bake these cookies!
Greetings from Hungary,
Wendy Sondov
Hi, Erika! In the US 2 sticks of butter is one cup/ 8 ounces/ 227 grams. I hope that helps! I wish everyone used weight measurement for baking. It is so much more accurate and so easy with a kitchen scale! As a coffee and chocolate lover myself, I'm pretty sure you are going to love these cookies. 🙂 Please let me know how they turn out! Happy baking!
Kathi
Any idea if this can be baked as bars? If so, what size pan and for how long?
Wendy Sondov
Hi, Kathi. I have never tried baking these cookies as bars, so I can't give you timing, but it can probably be done. This recipe suggests rolling the dough inside a gallon ziplock bag which has almost the same area as a 9" x 11" pan. Another suggestion would be to follow the directions in this recipe, then cut the rectangle into bars before baking rather than using a cookie cutter.
Pat M
Can you use instant coffee for espresso powder?
Wendy Sondov
Hi Pat. Espresso offers a more intense coffee flavor, however, you certainly can use instant coffee. The flavor may be just a bit milder. Be sure to follow the directions for dissolving the instant coffee in the tablespoon of hot water. Happy baking! I hope you will come back and leave a 5 star rating when your cookies are done!
Rebecca
These were truly spot on perfect shortbread cookies. So easy and loved the instructions for rolling out. No guesswork involved! Now I need to make more !
Wendy Sondov
Hi, Rebecca! I am so happy that you are enjoying these shortbread cookies! They are definitely my favorite flavor. Thank you for leaving your helpful comment and 5 star review!
Iron mom
Hi . One question . In the recipe the first ingredient says 1 tsp ... but not what the ingredient is.. I am guessing it is the expresso powder ? Then dissolve in the boiling water yes?
Funny I made these in 12/ 2019 (pic posted ) they came out great . Just making sure I get them just right again because they were so good and a very well received.
Wendy Sondov
Hi! I am so sorry that the recipe card isn't functioning properly. Thank you so much for letting me know! At first, I thought I had left information out, but oddly, all the correct information has been loaded and just isn't showing up. I'll be looking into that right away!! In the meantime,(you are correct) the first ingredient is 1 TABLESPOON of instant espresso powder which is dissolved in the 1 TABLESPOON of boiling water. The recipe should also say 1/2 teaspoon of vanilla. (the word vanilla is missing). Sorry for the confusion. I hope these come out wonderfully for you like they did in 2019!!
Christina
I made these today and were delish. I didn’t taste much espresso and they were not as dark as your cookies. I dissolved one Tbsp of espresso powder in 4 Tbsp of water, as noted on the espresso powder jar. Only using one Tbsp of the liquid versus one Tbsp of full espresso powder. Was I supposed to dissolve in one Tbsp of espresso powder in one Tbsp of hot water?? Thanks
Wendy Sondov
Hi, Christina. I think the problem is the very 1st step in the recipe where it says, "In a very small bowl, dissolve the espresso powder in the boiling water." That means to take the 1 tablespoon of espresso powder and dissolve it in the 1 tablespoon of boiling water. I'm sorry for the confusion. The espresso powder goes straight into the one tablespoon of water without diluting it first. Hopefully, the next time you make the cookies they will have more espresso flavor! 🙂
Christina
Thank you! This gives me an excuse to make them again. ?
Jill Roberts
Wow...these espresso chocolate shortbread cookies are incredible and yummy! Are they gluten-free? Thanks for sharing!
The Monday Box
Hi, Jill. No, these cookies are not gluten-free. You can try using a gluten-free flour substitute, but I don't have experience with how that would turn out. I am sure that the flavors could be added to a gluten-free shortbread recipe though. Good luck!
Karen
Can this dough be made ahead of time & frozen to bake in small batches when you need to satisfy a craving??
The Monday Box
Hi, Karen. Absolutely! I like to keep a log of shortbread in the freezer, then slice off as many cookies as are needed. You can also cut out dough shapes, lay them on a baking sheet, and freeze them. Once frozen the unbaked cookies won't stick to each other and can be stored in a freezer weight ziplock bag to be baked as cravings require. 🙂
Karen
awesome! Thank you!!
Lizzy
Love your mention of Dianna Gabeldon. She is one of my favorite authors...I have read all of the Outlander series as well as her Lord John books. My love of shortbread stems from the books as well as my Scottish ancestry, and I look forward to making these for my husband, the coffee and espresso friend. I am more of a purist. Although I do love Rosemary Shortbread too. Haggis, not at all!!
Thank you for your story and for sharing this recipe.
themondaybox
Thank you, Lizzy! Though I enjoyed the Outlander series more than the Lord John books, I love reading anything by Dianna Gabeldon. Once someone starts reading Outlander, they are hooked! 🙂 I bake a lot of things with chocolate and espresso flavor, because that flavor combo is my son's favorite. BUT, I have a plain shortbread (perfect for your purist preference) that I think is WONDERFUL. I will be posting the recipe in the fall. (Butter doesn't do well in care packages in the summer, so I am waiting to share the recipe in cooler weather.) Please let me know how your husband likes these and I hope you will keep reading and let me know what you think of the "pure" shortbread when I post it! 🙂
zerrin
Would love to snack on these cookies with some milk! Love that it has expresson in it. And your coffee cup is so cute!
themondaybox
Thanks, Zerrin! The espresso flavor is very distinct in these cookies. They are definitely a cookie for coffee lovers. The little bird on the cup makes me smile. 🙂