Easy shortbread cookies packed with the bold flavors of espresso and chocolate
- 2 sticks unsalted butter
- 2/3 c powdered sugar
- 1 ½ tsp vanilla
- 3 tbsp espresso powder
- ¼ c white rice flour
- 1 ¾ c all-purpose flour
- 1/8 to ¼ c mini chocolate chips
- ¾ tsp kosher salt
- Jacobsen Infused Stumptown Hair Bender Salt (optional)
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
- Add in the vanilla and salt. Mix on low to combine.
- With the mixer on low speed, add in the white rice flour and all-purpose flour. Mix until just combined; do not over mix. Note: there may be some flour uncombined in the bottom of the bowl. Use a spatula to incorporate instead of mixing.
- Turn the dough out onto the counter. Gently shape the dough into a cylinder. Wrap tightly in plastic wrap and store in the fridge for a minimum of 2 hours and up to 3 days. Note: If you aren’t going to use the dough right away, place the plastic wrapped dough in an airtight freezer bag and store in the freezer for up to a month. Once ready to use, let the dough thaw in the fridge for 24 hours prior to cutting and baking.
- Preheat the oven to 350 degrees. With a sharp knife, slice the dough into ¼ inch thick rounds. Note: dough should be sliced right before putting into the oven so that the dough stays cold.
- Arrange the slices on two half sheet pans lined with parchment paper. Leave an inch of space between each slice. If desired, sprinkle lightly with the hair bender salt. Bake for 24- 28 minutes, turning the pans halfway through. Cookies are done when the tops are golden and the bottoms are lightly browned.
- Remove from the oven and cool on the sheet pan for 10 minutes. After 10 minutes, remove from the sheet pan and continue to cool on a wire rack.
- Category: Dessert
Keywords: cookies, shortbread, chocolate, espresso, holiday cookies, clean plate clb, clean plate club