Ingredients:
1 cup unsalted butter, softened 🧈
1/2 cup powdered sugar ❄️
1 teaspoon vanilla extract 🍦
2 cups all-purpose flour 🌾
1/2 cup unsweetened cocoa powder 🍫
1 teaspoon instant espresso powder ☕
1/4 teaspoon salt 🧂
1/2 cup chocolate chips or chunks (optional) 🍫
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. 🔥 - Cream the Butter and Sugar:
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. 🥄 - Add Vanilla:
Mix in the vanilla extract until well combined. 🍦 - Combine Dry Ingredients:
In another bowl, whisk together the flour, cocoa powder, espresso powder, and salt. Gradually add this mixture to the butter mixture, mixing until just combined. 🌾🍫 - Fold in Chocolate Chips:
If using, gently fold in the chocolate chips or chunks until evenly distributed. 🍫 - Shape the Dough:
Turn the dough onto a lightly floured surface and shape it into a log (about 2 inches in diameter). Wrap it in plastic wrap and refrigerate for at least 1 hour until firm. ❄️ - Slice and Bake:
Once chilled, remove the dough from the refrigerator and slice it into 1/4-inch thick rounds. Place the slices on the prepared baking sheet, spacing them about 1 inch apart. 🍪
Bake for 12-15 minutes, or until the edges are set. Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely. 🎉 - Serve:
Enjoy your rich espresso chocolate shortbread with a cup of coffee or tea! ☕
Tips:
Storage: Store cookies in an airtight container at room temperature for up to a week. 🥡
Freezing: Freeze the unbaked dough log for up to 3 months. Slice and bake directly from the freezer, adding a couple of minutes to the baking time. ❄️
Variations: Add a pinch of cinnamon for a warm spice note! 🌟