Chocolate Dipped Espresso Shortbread Cookies
I haven't shared any of my favorite cookie recipes on here, which I really need to start doing because i'm a huge cookie pheen and they are so easy to make. Growing up, we always had some type of cookie on the kitchen counter, so I like to do the same!
I made these so that I could bring them to work, but end up waking up 25 minutes later than I should have and ran out the door and forgot about the cookies. The worse part about that is I won't be at work for the rest of the week because I'm having my carpel tunnel surgery tomorrow. Guess I'll just have to eat all of them myself while I sit on the couch for 3 days, binge watching all my shows.
My hands have been numb and tingly for months now and I'm really looking forward to getting this surgery done. Most of my recipes include some sort of mixing or kneading and my lovely husband has been such a wonderful sous chef by helping me out with these things, since it's too painful for me. Needless to say, I'm really looking forward to opening jars again without feeling like my hand is being electrocuted.
These shortbread cookies are mixed with ground espresso and the flavor is not overwhelming at all. The cornstarch gives it a soft texture and the chocolate makes it so decadent. I love having these with my morning coffee!
INGREDIENTS
- 1 cup unsalted butter, softened
- 1/2 teaspoon salt,
- 1 3/4 cup all purpose flour
- 1/2 cup cornstarch
- 1/3 cup granulated sugar
- 1 cup semi sweet chocolate chips
DIRECTIONS
- Preheat your oven to 325 degrees F.
- Place your butter and salt in your stand mixer bowl and mix until it dissolves completely
- Sift together your flour and cornstarch in a separate bowl
- Add your granulated sugar to the butter and mix until combined
- Add the flour mixture and mix until a smooth dough forms
- Pat the dough evenly into a baking dish, making sure it's not more than 2/3 inch deep
- Bake for about 30 minutes or until the top is lightly browned
- Let cool for about 15 minutes and then with a sharp knife, the the shortbread into rectangular pieces about 2 inches long and 1/2 inch wide. Make sure you are cutting while the cookie are warm
- Let the cookies cool thoroughly before removing them from the baking dish
- Melt your chocolate in a microwave safe bowl in the microwave for 15 second increments. Stir with a spoon after every 15 seconds until the chocolate is fully melted
- Dip each cookie halfway into the chocolate and put the cookie on a rack with a baking sheet underneath so it catches any chocolate that drips.
- Keep the cookies in an airtight container in a cool place for up to 1 week
