Dark Chocolate Espresso Cookies

Shortbread

Sophisticated, rich and delicate, these shortbread cookies will be a sensation at any gathering – and make a delicious gift, as well. 

  • Total Preparation Time: 40 minutes (+3 hours chilling time) minutes

18 cookies

Rating: 3.5 Stars

Ingredients

1 cup250 mLStirling Creamery Unsalted Butter, softened
1/2 cup125 mLGranulated Sugar
1 2/3 cups400 mLAll Purpose Flour
1/2 cup1 mLCocoa Powder, unsweetened
1 pinchSalt
1 tsp5 mLInstant Espresso Powder
6 oz175 mLBittersweet Chocolate, melted
1 tsp5 mLSea Salt, flaked
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Instructions

  1. Using electric mixer, beat butter with sugar until light and fluffy. Whisk together flour, cocoa, espresso powder and salt; with mixer on low speed, beat into butter mixture butter just until combined. Form into flat disc and wrap in plastic wrap; refrigerate for 1 hour. 
  2. Transfer dough to lightly floured work surface; shape into 6-inch (15 cm) log. Cover with plastic wrap and refrigerate for about 2 hours or until firm (or freeze for up to 2 months, then thaw in refrigerator before baking).
  3. Preheat oven to 325F (160C). Cut log into 18 slices, about 1/4-inch (5 mm) thick. Place on parchment paper–lined baking sheets, about 2 inches (5 cm) apart. Bake, in batches, in centre of oven for 15 to 17 minutes or until golden. Let cool in pans on racks for 5 minutes. Transfer directly to racks; let cool completely.
  4. Dip half of each cookie into melted chocolate, shaking off excess. Return to racks. Sprinkle with sea salt; let stand until set. 
  • Use a small pastry wheel to cut dough into rectangles with scalloped edges if desired.
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Ingredients

1 cup250 mLStirling Creamery Unsalted Butter, softened
1/2 cup125 mLGranulated Sugar
1 2/3 cups400 mLAll Purpose Flour
1/2 cup1 mLCocoa Powder, unsweetened
1 pinchSalt
1 tsp5 mLInstant Espresso Powder
6 oz175 mLBittersweet Chocolate, melted
1 tsp5 mLSea Salt, flaked
Add to Shopping List

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