Chocolate coffee shortbread cookies

This month has been very busy with many many birthdays, my parent's anniversary, my university graduation and the up-coming Father's Day. I wanted to make a couple of batches of cookies for some of the birthday presents but they needed to be able to travel well because they would be coming in my suitcase with me. They also, obviously, needed to be delicious.

I chose these cookies from Smitten Kitchen because everyone knows that espresso and chocolate are a crowd pleasing combination. In the comments I noticed people complaining that when they replaced the espresso powder with instant coffee powder the cookies lost their coffee flavor. To my annoyance, my grocery store didn't have espresso powder so I had to buy some instant coffee instead. To ensure that the cookies would still have a noticeable coffee flavor I added extra instant powder but kept the amount of water the same.

 

It worked! The coffee flavor is noticeable and isn't overwhelmed by the chocolate.

I packaged up gift boxes either full of cookies or a few cookies wrapped in some wax paper along with some bags of tea from the Secret Garden Tea House. I love love love their creamy earl grey tea.

All wrapped up like this the cookies all survived the plane trip, not one cookies was broken in transit. It was just a short visit but all the cookies were eaten by the time I was on my way home.

Chocolate Coffee Shortbread Cookies

(adapted from Smitten Kitchen's espresso-chocolate shortbread cookies)

I have to add that rolling the cookie dough out while it is in a freezer bag is genius. It was so easy, mess-free, and the cookies all baked evenly

1 1/2 heaping tablespoons of instant coffee powder
1 tablespoon boiling water
2 sticks salted butter, at room temperature
2/3 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
3/4 cup bittersweet chocolate chips

1. Dissolve the instant coffee in the boiling water, and set aside to cool to tepid.

2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.

3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.

4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets.

6. Bake for 18 to 20 minutes, The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack.

Comments

[Whitney]

Allow me to be the first to say that these are delicious! Excellent tasty yum yums for a birthday present.

[agentjane]

Those look delectable! :)

[Bridget]

i admire your shortbread. it looks good. shortbread is one of those things that never works out for me no matter how hard i try. maybe it's a curse? not sure. but i will valiantly try this recipe though cause it looks great! mmm...

[Carol Emma]

Oh, I would love some of these right now!

[nuvonova]

Holy moly those look yummy!!

[rp]

my rear is expanding just looking at this magical combination. your friends and family are some lucky peeps :) will definitely give this one a go.

[My Life Under the Bus]

These look yum ! I may try these to mail to my dad who lives half a world away in California - they look like they would ship well !

[Julie]

Those look sooo yummy!

[Lori]

Chocolate? Coffee? Shortbread? Oh my. The packaging is gorgeous, too. Such lucky recipients.

[commodestyle]

LooK so tasty!!!

[kat]

these look and sound so amazing!

[Michelle]

Those look so good!!!!!! Coffee and chocolate!!!!

[Leah]

Two of my favorite things! I will have to try it out. Thanks!

[Lindsay]

As one of the lucky recipients, I feel both ridiculously lucky, and slightly famous (?) Love you bebe <3

[Tammie]

How big is the butter stick? Is it 4oz (113g)

[Tammie]

Do I put the ziplock in the freezer or fridge?

[Stephanie]

Tammie: 1/2 cup or 4 ounces in one stick of butter

And you can stick the ziplock bag in either the fridge or the freezer. In the freezer it will be ready to cut in about 1/2 an hour

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