Espresso Chocolate Chips Cookie
Making this unique Chocolate Chip Espresso Shortbread Cookie Recipe with Sarah was so much fun! Fun fact – she is named after my grandmother!
Chocolate Chip Espresso Shortbread Cookies: A Sweet Bonding Experience for Mom Emily and Daughter Sarah
Prep Time: 10 Minutes | Cook Time: 18 Minutes | Servings: 48 cookies
Today, we’re diving into a delightful baking adventure with Mom Emily and her daughter Sarah. They’re whipping up a batch of Chocolate Chip Espresso Shortbread Cookies that are as heartwarming as they are delicious. These cookies aren’t just treats; they’re tiny, sweet reminders of the precious moments shared in the kitchen.
Ingredients:
- 1 Tbsp espresso powder
- 1 Tbsp boiling water
- 1 c butter, softened
- ⅔ c powdered sugar
- ½ tsp vanilla
- ¼ tsp salt
- 2 c flour
- 4 oz mini semi-sweet chocolate chips
- 4 oz semi-sweet chocolate chips (for drizzling)
- Optional: Flake sea salt (HIGHLY RECOMMENDED)
- Dissolving Espresso Magic: Start by dissolving the espresso powder in boiling water. Set it aside and let it cool – a little patience goes a long way here.
- Buttery Espresso Magic: In a large bowl, Emily and Sarah cream together butter and powdered sugar until it’s smooth as silk. They then add in the cooled espresso and vanilla, beating it to perfection.
- Flour Power: Next, they gently mix in the flour and salt. Remember, no overbeating! Just until the flour is happily incorporated.
- Chocolate Chip Fun: It’s time for the mini chocolate chips to join the party. Stir them in and watch the dough transform.
- Roll It Right: Here comes the fun part! Scoop the dough into a gallon-sized Ziploc bag. Don’t seal it yet – roll the dough inside the bag until it’s about ¼” thick. Seal it up and let it chill in the refrigerator for 2 hours.
- Cookie Cutting Adventure: Preheat your oven to 325 degrees. Place the Ziploc bag on a cutting board and slice off the edges. Gently peel it away from the dough and cut the cookies into 1 ½” squares.
- Baking Time: Arrange the cookies on a baking tray, leaving about 1” space between them. Bake for 18-20 minutes and let them cool on a rack.
- Chocolate Drizzle Finale: Melt the remaining chocolate chips in a microwave-safe bowl. Drizzle it over the cooled cookies. And for that extra magic touch, sprinkle some flake sea salt on top. Look at these yummy Chocolate Chip Espresso Shortbread cookies! Can’t wait to dive in!
Chocolate Chip Espresso Shortbread
Prep Time: 10 Minutes | Cook Time: 18 Minutes
Servings: 48 cookies
Ingredients:
1 Tbsp espresso powder
1 Tbsp boiling water
1 c butter, softened
⅔ c powdered sugar
½ tsp vanilla
¼ tsp salt
2 c flour
4 oz mini semi-sweet chocolate chips
4 oz semi-sweet chocolate chips (for drizzling)
Optional: Flake sea salt–HIGHLY RECOMMEND
Directions:
Dissolve the espresso powder in the boiling water and set it aside to cool.
In a large bowl, cream the butter and powdered sugar together until smooth. Add in the cooled espresso and vanilla and beat until well mixed.
Add in the flour and salt and mix. Don’t beat it too long, just until the flour is incorporated. Stir in the mini chocolate chips and mix.
Get a gallon sized ziploc bag and put the cookie dough in the bag, but don’t seal it yet. Roll the dough so it fills the size of the bag, about ¼” thick. Seal the bag and place it flat into the refrigerator to chill for 2 hours.
Preheat the oven to 325 degrees.
Place the ziploc bag on a cutting board and slice the edges of the bag and peel it away from the dough. Cut the cookies into 1 ½” squares.
Place on a baking tray about 1” apart. Bake for 18-20 minutes. Cool on rack.
In a microwave safe bowl, slowly melt the remaining chocolate chips. Drizzle over the cooled cookies as desired. Sprinkle with flake sea salt if so desired.
Please let me know if you make these! For other unique cookie recipes, try this one!