Espresso Chocolate Chip Shortbread

Happy November! I can’t believe it’s so close to the holidays… I’m excited already! This cookie might be a good one to add to your christmas cookie making list, especially if you have some coffee lovers as friends and family. Its super simple, you could even roll out the dough in bags (you’ll see!) and keep them in the freezer until the holidays, then just pop them out, slice and bake! Stress free holiday baking in its tastiest form.

Espresso Chocolate Chip Shortbread
1 Tbsp hot water
1 Tbsp instant espresso powder (I love my Trader Joe’s instant coffee powder!)
2 sticks (8 oz) butter, softened
2/3 cup powdered sugar
1/2 tsp vanilla
2 cups AP flour
4 oz chocolate chips or chopped chocolate

First make your coffee, combine the hot water and instant coffee powder.

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In a stand mixer beat the butter until fluffy, add the powdered sugar, coffee and vanilla. Once that is all incorporated slowly add in the flour 1/4 cup at a time.

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Then stir in your chocolate by hand.

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Put your dough in a gallon ziplock bag, get out all the air and get your rolling pin ready.

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Roll out the dough in the bag! So fun. You’re basically just using the bag to make sure you get a nice square shape to cut sortbreads out of- you wont waste any dough this way! (Even if you did have some excess dough… No eggs in this one! Eat away!).

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Put the dough bag in the fridge for 2 hours or two weeks. Freeze it up to 3 months! I should say you can also roll this dough into a log and cut it into circles like many other shortbread cookies are made, you could even use a cookie cutter, I just think this is a fun trick!

Take your cold dough out of the bag – you may have to cut the bag – and put it on a cutting board. Preheat your oven to 325 degrees. Line some baking sheets with mats or parchment.

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You can roll out some wrinkles and dents now, or just leave them alone – the imperfections are what make them truly homemade.

Now it’s up to you, big cookies or little? You can cut the square into 16 cookies or 25. Cut into 9 they are pretty ginormous and 36 are super tiny – just a warning. Whatever way you choose to go, slice them and put them on tour baking sheet. They don’t need too much space because they don’t really do too much in the oven.

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Bake for 18-20 minutes. And really, actually this time, wait until they’re cool to chow down. They taste much better at room temperature, even better when they’re a couple days old, in my opinion.

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Upside down kitties love coffee!!! (Kidding, I would never give these guys coffee, they already very literally bounce off the walls.)

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