Chocolate Chip Espresso Shortbread Cookies Recipes

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CHOCOLATE ESPRESSO SHORTBREAD



Chocolate Espresso Shortbread image

Provided by Food Network

Time 2h55m

Yield 8 to 10 servings

Number Of Ingredients 6

2 cups (1 pound) unsalted butter at room temperature
1 1/4 cups granulated sugar
4 1/4 cups all-purpose flour
3/4 cup Dutch-process cocoa
1 teaspoon instant espresso powder
1/4 teaspoon salt

Steps:

  • In the bowl of a heavy-duty mixer, beat the butter with the flat paddle attachment on the medium speed until creamy. Add the sugar gradually and continue beating until light and fluffy, about 5 minutes. In another bowl, stir together the flour, cocoa, espresso powder and salt. Add to the creamed mixture and beat on low speed until incorporated. Scrape the soft dough onto a large piece of plastic wrap and gather together into a ball. Refrigerate for 1 to 2 hours, or until firm enough to roll out. You may chill it overnight; just let it soften a bit at room temperature before proceeding. Preheat oven to 325 degrees. Line 2 sheet pans with parchment paper. Roll out the dough on a lightly floured surface to 1/2-inch thickness. Cut out cookies with a cookie cutter of your choice. These baking instructions are for 3-inch cookies. If you make small cookies, reduce the baking time, larger cookies will require a longer baking time. Reroll any extra dough and cut out as many cookies as possible. Transfer the cookies to the prepared pans, keeping them at least 1-inch apart. Bake for 20 to 25 minutes, rotating the pans front to back halfway through the baking time. These cookies are so dark that it is impossible to see if they are beginning to color. Use the time suggested and check to see if the edges and bottoms are completely dry. You should be able to lift a cookie up with a spatula to peek at the bottom; the cookie should be baked enough to remain stiff and not break. Set the pans directly on a wire rack to cool for 5 minutes. Then remove the cookies to the rack and cool completely. The sheet pans must be cooled completely between uses, but you will probably be able to reuse the parchment. The cookies are best eaten within 1 week; store them at room temperature in an airtight container.

ESPRESSO CHOCOLATE CHIP COOKIE



Espresso Chocolate Chip Cookie image

Provided by Food Network

Categories     dessert

Time 35m

Yield 2 dozen

Number Of Ingredients 11

1/2 cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons instant espresso coffee powder
1 1/2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 300 degrees F.
  • Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds.
  • In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
  • Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
  • Serve warm with a glass of milk.

TINA'S SHORTBREAD CHOCOLATE CHIP COOKIES



Tina's Shortbread Chocolate Chip Cookies image

This cookie is incredible. It's so rich and tasty. I cannot tell how many times I get asked for this recipe. Everyone loves it and it's easy to make. These keep very well. You can make dough ahead time and freeze it. Defrost when ready to use and follow baking instructions. Great cookie for the holidays.

Provided by Tina Andre' Fox

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Yield 12

Number Of Ingredients 7

1 ¾ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter
½ cup white sugar
¾ cup semisweet chocolate chips
½ cup chopped walnuts

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.
  • Roll or scoop dough into walnut sized balls. Place them on unprepared cookie sheets 1 1/2 inches apart. Flatten cookies slightly. Bake for 15 to 20 minutes, until light golden brown. Remove from sheets to cool on racks.

Nutrition Facts : Calories 316.5 calories, Carbohydrate 29.6 g, Cholesterol 40.7 mg, Fat 21.9 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 11.9 g, Sodium 72.5 mg, Sugar 14.2 g

ESPRESSO CHOCOLATE SABLÉS



Espresso Chocolate Sablés image

These espresso-infused dark chocolate-chunk shortbread cookies come from master baker Dorie Greenspan's new cookbook Dorie's Cookies.

Provided by Dorie Greenspan

Categories     Cookies     Dorie Greenspan     Chocolate     Christmas     Edible Gift     Coffee     Bake

Yield Makes about 40 cookies

Number Of Ingredients 9

1 1/2 tablespoons instant espresso
1 tablespoon boiling water
2 sticks (8 ounces; 226 grams) unsalted butter, cut into chunks, at room temperature
2/3 cup (80 grams) confectioners' sugar
1/2 teaspoon fine sea salt
Pinch ground cinnamon (optional)
3/4 teaspoon pure vanilla extract
2 cups (272 grams) all-purpose flour
4 ounces (113 grams) bittersweet chocolate, finely chopped

Steps:

  • Dissolve the espresso in the boiling water. Set the extract aside to cool to lukewarm or room temperature.
  • Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar, salt and cinnamon, if you're using it, together on medium speed for about 3 minutes, scraping down the bowl as needed, until well blended.
  • Mix in the vanilla and espresso extract on low speed. Turn off the mixer, add the flour all at once and pulse to begin incorporating it, then mix on low speed until the flour almost disappears into the dough. Scrape down the bowl, add the chopped chocolate and mix until evenly distributed. Give the dough a few last turns with a sturdy flexible spatula.
  • Turn the dough out onto the counter and divide it in half. Shape each half into a disk. Working with one piece of dough at a time, sandwich it between pieces of parchment paper and roll it to a thickness of 1/4 inch. Slide the dough, still sandwiched, onto a baking sheet-you can stack the slabs-and freeze the dough for at least 1 hour, or refrigerate for at least 2 hours.
  • Getting ready to bake:
  • Center a rack in the oven and preheat it to 325ºF. Butter or spray a regular muffin tin, or two tins, if you've got them. Have a 2-inch-diameter cookie cutter at hand.
  • Working with one sheet of dough at a time, peel away both pieces of paper and put the dough back on one piece of paper. Cut the dough and drop the rounds into the muffin tin(s).
  • The dough might not fill the molds completely, but it will once baked. Save the scraps from both pieces of dough, then gather them together, re-roll, chill and cut.
  • Bake the cookies for 18 to 20 minutes, or until they feel firm to the touch and have some color. Transfer the muffin tin(s) to a rack and leave the cookies in the tin(s) for about 10 minutes before carefully lifting them out onto the rack to cool completely.
  • Continue with the remainder of the dough, if you only baked one sheet, always using cool tins.
  • Playing Around
  • For Ringed Espresso-Chocolate Sablés: If you have 2-inch baking rings, use them to cut out the rolled dough. Bake the dough-in the rings-on lined baking sheets just as you would the muffin-tin cookies. Leave the rings in place for at least 20 minutes before lifting them off, rinsing and reusing.

CHOCOLATE CHIP SHORTBREAD COOKIES I



Chocolate Chip Shortbread Cookies I image

Extremely easy and fast to make. By the time they're out of the oven, they will disappear!

Provided by Suzanne Laberge

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Yield 18

Number Of Ingredients 5

1 cup butter, softened
½ cup confectioners' sugar
½ cup cornstarch
1 cup semisweet chocolate chips
1 ½ cups all-purpose flour

Steps:

  • With an electric beater, mix together the butter or margarine and the confectioners' sugar.
  • Sift together the flour and the corn starch and mix in gradually in the butter mixture. Add the chocolate chips.
  • Shape dough into little balls of approximately 1 1/4 inch in diameter. Put on a non-greased cookie sheet. Bake at 330 degrees F (170 degrees C) for approximately 20 minutes.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 20.4 g, Cholesterol 27.1 mg, Fat 13.1 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 8.2 g, Sodium 74.2 mg, Sugar 8.4 g

ESPRESSO SHORTBREAD COOKIES



Espresso Shortbread Cookies image

Perk up our Basic Shortbread Wedges with this espresso flavored variation.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 6

8 ounces (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour
3/4 teaspoon coarse salt
1/2 cup confectioners’ or granulated sugar
1 teaspoon pure vanilla extract (optional)
2 tablespoons espresso powder

Steps:

  • Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Dissolve 2 tablespoons espresso powder in 1 teaspoon hot water. Add mixture to creamed butter-and-sugar mixture with vanilla, before adding flour. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
  • Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
  • Roll dough out 1/4 inch thick. Cut into ovals with 2-inch cutter. Score a line down the middle with the back of a knife; chill.
  • Heat oven to 325 degrees. Bake until firm, about 20 minutes.

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