Simple yet delicious, you won’t be able to get enough of these mocha shortbread cookies.
Shortbread cookies, traditionally made with just butter, sugar, salt, and flour, are a simple yet satisfying bake. This recipe takes the classic to new heights by adding cocoa powder and espresso powder, creating a rich chocolate twist. For the best experience, bake these the night before and enjoy them with your morning coffee. These mocha shortbread cookies have a perfectly crumbly texture, with deep chocolate notes and a subtle espresso kick that make them so tasty you won’t want to share.
A few notes:
- Add espresso powder to taste: In general, the addition of espresso powder in chocolate desserts helps to accentuate the chocolate flavor but doesn’t always come through on it’s own. If you really want to taste coffee in these cookies, feel free to bump up the espresso amount to your liking.
- A few optional additions: If you think these cookies are too simple, 1/2 cup of cocao nibs or chopped hazelnuts are an easy way to jazz things up. Personally, I think the beauty of these mocha shortbread cookies lies in their simplicity but wanted to provide some additional options just in case.
- Don’t let them burn: One of the perils of baking chocolate cookies is that it’s often hard to tell when they’re done. These will bake faster around the edges than in the middle so make sure you’re paying close attention and don’t let them burn.
- Cutting recommendation: See below for my recommendation on how to best cut these cookies (8 across by 4 down):
Mocha Shortbread Cookies
Mocha shortbread cookies combine the buttery, crumbly texture of classic shortbread with rich cocoa and a hint of espresso. These easy-to-make cookies are delightful treat to enjoy with your morning cup or as an afternoon pick-me-up.
Equipment
- Stand or hand mixer
- Long knife
Ingredients
- 2 Cups Flour
- ¼ Cup Unsweetened cocoa powder
- ½ tsp Salt
- 1 Cup Unsalted butter room temperature
- 1 Cup Sugar
- 1½ Tbsp Espresso powder
- 2 tsp Vanilla
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.2 Cups Flour, ¼ Cup Unsweetened cocoa powder, ½ tsp Salt
- To the bowl of a stand mixer, beat the butter on medium until fluffy. Add the sugar and beat again until light and fluffy.1 Cup Unsalted butter, 1 Cup Sugar
- Add the espresso powder and vanilla and then mix again until well combined. Scrape down the sides of the bowl as needed.2 tsp Vanilla, 1½ Tbsp Espresso powder
- Pour in the flour mixture and beat on low until just combined, about a minute.
- Pour out onto a parchment lined 13×9 baking sheet. Flatten the dough out until it is about a half inch thick and almost reaches the edges of the pan. Try to keep it as rectangular as possible. Cover with plastic wrap and place in fridge to firm up, at least one hour and up to 1 day.
- When you're ready to bake, preheat the oven to 350℉. Remove the dough from the fridge and cut into long thin rectangles (8 across and 4 down). Then using a fork, poke several holes in the top of each bar.
- Bake for 30-35 minutes, until the bars are set. Let cool on the pan for 10 minutes before recutting the bars using your previous cuts as guidelines.
- Let cool completely before serving. Highly recommend enjoying with a cup of fresh coffee the next day.
Notes
- Add espresso powder to taste: In general, the addition of espresso powder in chocolate desserts helps to accentuate the chocolate flavor but doesn’t always come through on it’s own. If you really want to taste coffee in these cookies, feel free to bump up the espresso amount to your liking.
- A few optional additions: If you think these cookies are too simple, 1/2 cup of cocao nibs or chopped hazelnuts are an easy way to jazz things up. Personally, I think the beauty of these mocha shortbread cookies lies in their simplicity but wanted to provide some additional options just in case.
- Don’t let them burn: One of the perils of baking chocolate cookies is that it’s often hard to tell when they’re done. These will bake faster around the edges than in the middle so make sure you’re paying close attention and don’t let them burn.
- Cutting recommendation: See the image above for my recommendation on how to best cut these cookies (8 across by 4 down).
