espresso + chocolate chip shortbread


This is a very adult cookie. At least that's what you'll want to tell them.

Lush and buttery, a little smoky coffee, some bittersweet chocolate...the good news is that you'll be satisfied with just one.  Maybe.

espresso + chocolate chip shortbread

slightly adapted from the Smitten Kitchen

Makes 20 cookies

1 shot of  small world or your favorite espresso (about 2 1/2 T)

16 oz butter at room temp 

2/3 c confectioners’ sugar

3/4 t  vanilla 

2 c flour

4 oz bittersweet chocolate, chopped or bittersweet chocolate chips 

1-2 pinches of smoked sea salt or regular sea salt

Pre-heat the oven to 325º

In a mixer with a paddle attachment (we are avoiding adding too much air for an even denser cookie) beat the butter and sugar for a few minutes until smooth and pale. Add the vanilla and espresso and then the flour, mixing until incorporated. Fold in the chopped chocolate.

Transfer the (very sticky) dough to a sheet of plastic wrap (I used Glad Press and Seal), cover with another sheet and roll out the dough between the sheets until it is about  9" x 10" x 1/4".  (Smitten Kitchen used a gallon zip lock bag for the process but I didn't have one.) Fold the edges over to make sure you have a tight seal. Refrigerate for at least 2 hours or up to 2 days (SK says...I used mine in 24 hours)

Cut into 20 cookies and prick each cookie twice with a fork, pushing the tines through the dough until they hit the cutting board.   Arrange on parchment-lined cookie sheet or on a silpat.

Bake for about 18-20 minutes.  There won't be a ton of color but you will be able to tell by the edges when they are done.

Oh, and let them cool before you take a bite.  All that butter will have your tongue sizzling.