Chocolate Chip Espresso Shortbread Cookies
- 1 Tbsp
- instant espresso powder
- 1 Tbsp
- boiling water
- 8 oz
- butter, unsalted, no substitutions this is a butter cookie
- 2/3 c
- powdered sugar
- 1/2 tsp
- pure vanilla extract
- 2 c
- all purpose flour
- 3/4 c
- semi-sweet mini chocloate chips or chopped bitter-sweet chocolate
- powdered sugar for dusting, optional
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.
Don’t work the dough much once the flour is incorporated. Fold in the chocolate chips with a sturdy rubber spatula.
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.
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 and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.