This page contains affiliate links. For more information please read my Disclosure Policy.
Chocolate dipped espresso shortbread are easy homemade cookies that are a quick and easy treat, but look pretty enough to set out for parties and holidays. Spice up simple vanilla shortbread with espresso and a quick dip in dark chocolate.
Here we are again! I think it’s becoming pretty mandatory that I put at least one new shortbread cookie on the blog per year. Ever since I shared my 3 ingredient shortbread guide, they’ve been the go to in our house.
These chocolate dipped espresso shortbreads are no more difficult that the simple vanilla ones. It’s a minor tweak to the ingredient list and a quick dip into dark chocolate at the end for a gourmet cookie that didn’t take you longer than 20 minutes of active time to make. Win!
How to Make Espresso Shortbread Cookies
If you’ve read my Easy Shortbread Guide you know there are TONS of ways to shape, flavor, and all around customize these kinds of cookies. This version uses the basics: flour, butter, sugar, vanilla, and salt. Then we add instant espresso powder and dark chocolate to make them unique.
Coffee flavoring is a powerful thing, it can transform chocolate baked goods into something more decadent, or take a simple vanilla cookie and make them special. I like to use instant espresso, but ground coffee works too like in these coffee sandwich cookies.
Simply cream the butter and sugar until it’s combined, but not too fluffy, a few minutes at most on medium speed. Then add the vanilla and beat it in. Next goes the espresso powder, flour, and salt. I ALWAYS recommend doing this part by hand to keep the texture of the cookies light and perfect.
Once you have a dough that’s clinging together, you can roll it out. I chose to roll out the dough and cut it to create even(ish) cookie sticks. There’s no chilling required.
Keep them between 1/4″ and 1/2″ thick. Then they bake for a short 8-10 minutes in a 350°F oven.
Cool them on the baking sheet for 3 to 4 minutes, just long enough so they won’t break apart when you try to move them. Then transfer to a cooling rack while you prep your chocolate.
I’m a total cheater, I use the microwave, not a double boiler for quick and easy dipping. I actually used a coffee cup to keep the mess contained. Melt on half power for 1 minute, checking every 20 seconds to stir. You may need to do this for longer, depending on your microwave.
When the cookies are cooled, just dip one end into the chocolate and set them on a silicone mat or parchment paper to dry. When the chocolate has set, stack and store in an airtight container for up to 5 days, or you know, gobble them up asap.
Can I use milk or white chocolate instead of dark? Yes, you can use any chocolate to dip your shortbread in. I don’t recommend chocolate chips however, as they don’t set like a chocolate bar will. I choose dark because it sets up and keeps them beautiful in storage.
Can I use brewed espresso to flavor my cookies? No, I wouldn’t recommend adding liquid of any nature to these unless you’ve stumbled across espresso extract (is that a thing?). Shortbread is a dry cookie, and adding liquid will create all sorts of havoc for the texture.
Can I store these unbaked? Yes you can store the dough before or after rolling them out in the fridge for up to 3 days, or the freezer for up to 3 months.
There you have it, simple and sweet espresso shortbread cookies with chocolate. They’re so easy to make, if you have 20 minutes, you can get these baked and be enjoying them for dessert tonight.
Don’t forget to check out my other cookies!
- Spiced shortbread cookies
- Witch finger shortbread cookies
- White chocolate raspberry shortbread
- Thick and chewy chocolate chip cookies
- Flourless peanut butter cookies
- Bat sugar cookies
- Crisco sugar cookies
- Slice and bake pumpkin cookies
- 4 ounces butter
- 2 ounces sugar by weight
- 6 ounces flour by weight, about 1 1/4 cups by volume
- 1/2 teaspoon vanilla
- pinch salt
- 1 teaspoon instant espresso powder
- 3 ounces dark chocolate 55-70% cocoa for best results
- Preheat oven to 350°F. Cream together butter and sugar until light in color.
- Add in vanilla and beat in quickly.
- Add flour, salt, and espresso to the butter and gently fold together until a dough forms.
- Roll the dough out into a rectangle about 1/4" to 1/2" thick, and cut out squares or smaller rectangles to make cookies.
- Bake for 8 to 10 minutes, they should not be golden on the sides or top, but appear dry.
- Cool for 3 to 4 minutes on the baking sheet and transfer to a cooling rack to finish.
- Melt chocolate in the microwave on half power in 20 second intervals, stirring between each.
- Dip cooled cookies into chocolate and lay on a silicone mat or parchment paper to let the chocolate set.
- Once hardened, store in an airtight container for up to 5 days.
Last Updated on September 15, 2021 by Mikayla M
Nutrition information and cooking times are provided as a best estimate. Values may vary based upon ingredients and equipment.