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)
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.