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Chocolate Dipped Espresso Shortbread
Simple shortbread cookies spiked with espresso powder and dunked in dark chocolate
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Cooling
10
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
chocolate, cookies, espresso, shortbread
Servings:
20
cookies
Calories:
108
kcal
Author:
Mikayla M.
Ingredients
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
Instructions
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.
Nutrition
Serving:
1
cookie
|
Calories:
108
kcal
|
Carbohydrates:
11
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
12
mg
|
Sodium:
42
mg
|
Potassium:
43
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
143
IU
|
Calcium:
6
mg
|
Iron:
1
mg