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Mocha Chip Shortbread Cookies


I love coffee. I loved coffee before I even knew what coffee tasted like. My Dad would make a large pot of coffee on the weekends and I remember loving the way it made the house smell. To this day, I believe that there is nothing better than waking up to the smell of bacon and coffee. When I was young, I wasn’t allowed to have any, so I used to pretend that I was drinking coffee. I would drink my milk out of a mug at breakfast and say it was coffee. Instead of tea parties with my stuffed animals, I had a coffee shop. If we went out for  ice cream, I would get chocolate and vanilla and mix it together until it turned a light brown color and tell my parents that it was coffee ice cream. When I was finally old enough, my Mom made me a “coffee drink” with some of my Dad’s leftover weekend coffee. It was 1/4 coffee, 3/4 cold milk, and a lot of sugar poured over ice. All I needed was one sip and I was hooked. From then on, I always ordered real coffee flavored ice cream and if I ever saw a treat or sweet with coffee flavor, I had to have it. I fell in love with opera cake, nibs, and chocolate cake with mocha butter cream. Even to this day, I prefer coffee flavor over anything else. That’s why when I saw this recipe, I knew that I had to make it!

Now I know that you are probably looking at this and thinking to yourself, shortbread? But shortbread are so boring! Well these are definitely not boring, they are crispy and buttery with just a hint of coffee flavor and mini chocolate chips mixed in. I love mini chocolate chips. And alphabet noodles. And rainbow sprinkles. But none of that has to do with this post. So back to the mini chocolate chips, they are the perfect size for these mini cookies and add just enough chocolate flavor to complement the coffee. If you want more chocolate flavor, you can dip these little biscuits in some melted milk chocolate. That would also taste good.

Mocha Chip Shortbread
Yield: 3 dozen
printer friendly version

1 cup (2 sticks) unsalted butter, cold and 1 inch cubed
2/3 cup white sugar
1/2 tsp salt
2 cups all purpose flour
1 tsp pure vanilla extract
2 tbsp instant coffee crystals
7 oz semisweet mini chocolate chips

Directions:

In the bowl of an electric mixer with the paddle attachment, mix the butter, sugar and salt until just combined.  You should still be able to see sugar granules in the butter.  Add the flour, vanilla, and ground espresso.  Mix until it comes together.  This will take 2-3 minutes.  When the dough just pulls away from the bowl and begins to form a ball, stop mixing.

Roll the dough into 2 logs and wrap in plastic wrap. Refrigerate the log for at least 20 minutes and up to 2 hours. Remove one log from fridge and cut into 1/4″ thick slices.  Place on baking sheets lined with parchment paper. Repeat with the second log.

Preheat oven to 300 degrees F.

Bake for 20-25 minutes. The cookies will not really turn brown, but you will see them begin to crisp up around the edges and on the tops. Remove from oven and let cool on the cookie sheet for 5 minutes. Remove to wire racks and cool completely.

Adapted from: Greens And Chocolate

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