Coffee Chocolate Chunk Shortbread Cookies
Buttery, cutout shortbread cookies with chopped chocolate and espresso powder, drizzled with vanilla icing and sprinkled with more chocolate.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Rolling Pin, Bench Scraper, Pastry Cutter
- 2 1/2 inch Round Cookie Cutter
Ingredients
Cookies
- 3 cups all-purpose flour, fluffed, spooned and leveled
- 1 cup powdered sugar
- ½ tsp coarse Kosher salt, if using table salt, use half the amount
- 1 tbsp instant espresso powder
- 1 cup cold, unsalted butter, cut into slices
- 6 oz chopped chocolate, milk, semi sweet or dark
- ¼ cup cold whole milk
- 2 tsp vanilla extract
Icing
- ¾ cup powdered sugar
- ¾ tsp vanilla extract
- 2-3 tbsp milk
- 2 oz chopped chocolate
Instructions
Cookies
- In a bowl, combine the flour, powdered sugar, salt and espresso powder. Use a pastry cutter to cut the butter into the flour mixture until there are no visible pieces of butter.
- Chop the chocolate so that the chunks are 1/4 inch or smaller. Stir in the chopped chocolate, then stir in the milk and vanilla. Use your hands to work the moisture into the flour, until the mixture comes together into a dough ball.
- Wrap the dough in plastic wrap, and chill for 20 minutes.
- On a lightly floured surface, roll the dough out to 1/4 inch thick. Use a cookie cutter to cut as many cookies as you can, then gather up the scraps, roll those out, and continue cutting cookies. Depending on the thickness of your dough and the size of your cutter, you should be able to cut 2 1/2 - 3 dozen cookies.
- Line several baking sheets with parchment paper, and place the cut cookies 1 1/2 inches apart on the baking sheets. Place the baking sheets in the refrigerator to chill for 30 minutes before baking.
- Preheat the oven to 350 F, and position a rack in the center of the oven. Bake one tray of cookies at a time, baking them for about 11 1/2 - 12 minutes. Cool the cookies on the pan for several minutes, then transfer to a cooling rack to cool completely.
Icing
- In a bowl, stir together the powdered sugar, vanilla and milk, until smooth and drizzly. Use a spoon to drizzle the icing over the cookies.
- Before the icing sets, sprinkle the top of the cookies with more chopped chocolate.
Notes
Store leftover cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3-6 months.
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