Dark Chocolate Espresso Shortbread Cookies Recipes

CHOCOLATE ESPRESSO SHORTBREAD

Steps:

• In the bowl of a heavy-duty mixer, beat the butter with the flat paddle attachment on the medium speed until creamy. Add the sugar gradually and continue beating until light and fluffy, about 5 minutes. In another bowl, stir together the flour, cocoa, espresso powder and salt. Add to the creamed mixture and beat on low speed until incorporated. Scrape the soft dough onto a large piece of plastic wrap and gather together into a ball. Refrigerate for 1 to 2 hours, or until firm enough to roll out. You may chill it overnight; just let it soften a bit at room temperature before proceeding. Preheat oven to 325 degrees. Line 2 sheet pans with parchment paper. Roll out the dough on a lightly floured surface to 1/2-inch thickness. Cut out cookies with a cookie cutter of your choice. These baking instructions are for 3-inch cookies. If you make small cookies, reduce the baking time, larger cookies will require a longer baking time. Reroll any extra dough and cut out as many cookies as possible. Transfer the cookies to the prepared pans, keeping them at least 1-inch apart. Bake for 20 to 25 minutes, rotating the pans front to back halfway through the baking time. These cookies are so dark that it is impossible to see if they are beginning to color. Use the time suggested and check to see if the edges and bottoms are completely dry. You should be able to lift a cookie up with a spatula to peek at the bottom; the cookie should be baked enough to remain stiff and not break. Set the pans directly on a wire rack to cool for 5 minutes. Then remove the cookies to the rack and cool completely. The sheet pans must be cooled completely between uses, but you will probably be able to reuse the parchment. The cookies are best eaten within 1 week; store them at room temperature in an airtight container.

DARK-CHOCOLATE COOKIES WITH ESPRESSO

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
• Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition; mix in vanilla. Combine espresso powder and melted chocolate; beat into butter mixture. With mixer on low, gradually add flour mixture; mix just until combined. Fold in chopped chocolate.
• Drop dough by two heaping tablespoons, 3 inches apart, onto two baking sheets. Bake until edges are dry, 14 to 15 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.

DARK CHOCOLATE ESPRESSO SHORTBREAD COOKIES

Steps:

• Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
• Sift together the dry ingredients (except the sugar) -- flour through espresso powder -- in a medium bowl. Set aside.
• Beat butter at medium speed with an electric mixer until light and fluffy. Add in the powdered sugar, three to four tablespoons at a time beating well. Stir in dry ingredients by hand and beat just until blended.
• Line 2 baking sheets with parchment paper. Divide dough into three equal balls. Take the first ball, place it between two sheets of plastic wrap, and pat or roll out into a 5 1/2 inch disk. Place on the far side of your baking sheet. Lightly score the disk and mark out 8 triangular wedges.
• Repeat the patting, rolling and scoring for the other two disks, placing one on the other side of the first baking sheet and the third disk on the second baking sheet.
• Bake rounds for 23 minutes or until shortbread feels firm to the touch. Remove from the oven.
• Gently score each round again with a sharp knife following the lines you make on the dough. Slide parchment from baking sheets onto wire racks. Let shortbread cool completely on parchment. Cut shortbread into wedges along scored lines.
• Melt unsweetened chocolate baking bars separately in small bowls according to package directions. You can do this in a microwave or on the stove using a double boiler. Partially dip wide end of each shortbread wedge in unsweetened chocolate. Place on a wax paper-lined jelly-roll pan, and freeze briefly to set chocolate. (Alternately, if your house is cool you can let it set on it's own.)
• Melt the white chocolate. Then partially dip other half of wide end of each wedge in white chocolate. Alternately, you can place in a plastic bag and stripe the cookies. Freeze briefly to set white chocolate or allow to air dry.

ESPRESSO SHORTBREAD COOKIES

Steps:

• Butter an 8 1/2-inch cake or springform pan; set aside. Sift together flour and salt into a small bowl; set aside. Place butter in bowl of electric mixer fitted with paddle attachment. Cream until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, if using. Dissolve 2 tablespoons espresso powder in 1 teaspoon hot water. Add mixture to creamed butter-and-sugar mixture with vanilla, before adding flour. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
• Pat dough into prepared pan. If rolling out dough to cut into shapes, form into a flat disk; wrap in plastic. Chill until firm, at least 1 hour.
• Roll dough out 1/4 inch thick. Cut into ovals with 2-inch cutter. Score a line down the middle with the back of a knife; chill.
• Heat oven to 325 degrees. Bake until firm, about 20 minutes.