In the Kitchen: Espresso Chocolate Chip Shortbread


Part III is Kim’s super suggestion for making these delectable shortbread cookies. Seeing how the sausage is made may not be the most comforting of experiences, but these are so easy to churn out and such a crowd-pleaser that by the time they’ve disappeared from the platter, you’ll give all that butter a pass. So here’s how it’s done, inspired again by the wonderful folks at Smitten Kitchen.

For about 40 cookies, dissolve a tablespoon of espresso and let it cool.

Using the portions below, put the butter and confectioners’ sugar in a bowl and mix with a hand-mixer until smooth.

Espresso Chocolate Chip Shortbread - Instant EspressoEspresso Chocolate Chip Shortbread - Butter and Confectioners SugarEspresso Chocolate Chip Shortbread - Whipping butter

Then mix in the vanilla and espresso. Then reduce the mixing speed to add the flour just so that it disappears into the dough — don’t over-beat. Then, fold in the chopped chocolate (we used chocolate chips, which I recommend chopping up further).

Transfer the dough into a gallon-sized zip lock bag. You can get rid the creases that form while you’re flattening it out by occasionally peeling the bag from the dough. Make sure it’s flattened out to a quarter inch thickness. Refrigerate for at least two hours.

Espresso Chocolate Chip Shortbread - Mixing in EspressoEspresso Chocolate Chip Shortbread - Mixing in Chocolate ChipsEspresso Chocolate Chip Shortbread - Getting Cooled

When ready to remove from the fridge, pre-heat the oven to 325 degrees F. Prepare a baking sheet covered with parchment paper.

Slit open the zip lock bag to remove the hardened dough onto a cutting board. Measure out 1 1/2 inch square and cut.

Espresso Chocolate Chip Shortbread - cutting boardEspresso Choclate Chip Shortbread - SectionedEspresso Chocolate Chip Shortbread - Ready to Bake

Bake for 18 to 20 minutes. After the first 9 minutes, rotate the baking sheet. Shortbreads won’t take on much color, so don’t worry that they’re not much darker.

Espresso Chocolate Chip Shortbread - StackedYou’ll need:

*1 tablespoon instant espresso powder (I got a dark roast from Starbucks)
*1 tablespoon boiling water
*8 ounces unsalted butter, at room temperature
*2/3 cup confectioners’ sugar
*1/2 teaspoon pure vanilla extract
*gallon-size zip lock bags
*2 cups all-purpose flour
*3/4 cup store-bought mini chocolate chips

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s