Espresso Chocolate Chip Shortbread

mouthwatering buttery shortbread is joined by friends espresso and chocolate.


the results do not disappoint.




This is one of the first recipes that inspired me to think:


“I should start a blog to share awesome recipes and maybe inspire some folks to get into the kitchen.


Then someday start a business based on that blog with a cookbook/blog sponsors/cooking lessons and live happily ever after.”




what I’m saying: this is a powerful recipe


with a pinch of holiday appropriate ‘isn’t it funny how life works out’ nostalgia


it does contain caffeine and plenty of sugar and feels after all.




(joking about those feels of course. they’re much too fatty to cook with often)


my dear friends Cait and Dan are celebrating their one two year anniversary.  I had the pleasure of helping them get hitched what seems like yesterday.


so I am sending them virtual love with this decadent recipe.


i found one of the cute -and plantable!- favors from the KaBloomz etsy shop for Cait’s bridal shower.


yea- I was a crafty bridesmaid. no big deal.


cheers to Cait and Dan!


and to the holidays: to all of the family-time, laughter, spiced cider and food to be had in the next month.






recipe successfully added to the fancy holiday food list: click here


Espresso Chocolate Chip Shortbread
  • 1 shot of espresso
  • 1 cup unsalted butter- 2 sticks, room temperature
  • ⅔ cup powdered sugar
  • ½ tsp vanilla extract
  • 2 cups AP flour
  • ¾ cup mini chocolate chips
  1. in stand mixer on medium speed, combine butter and sugar for at least 3 minutes until mix is very smooth- stop and scrape sides when needed.
  2. add vanilla and espresso and mix thoroughly
  3. on low speed, slowly add flour and mix until just combined.
  4. remove bowl from mixer and fold in chocolate chips
  5. transfer dough to gallon sized ziploc then leave open and gently roll dough into a 9x10.5 inch rectangle
  6. while rolling, lift bag off of dough occasionally to keep the dough smooth.
  7. seal bag and remove as much air as possible. refrigerate for anywhere between 2 hours and 2 days.
  8. when ready to bake, preheat oven to 325 degrees F.
  9. slit ziploc bag down 2 sides and remove dough from bag and move to a cutting board- discard bag
  10. using a ruler (I know, but even I use it) and a sharp knife, cut dough into 1.5 inch squares
  11. transfer squares to parchment lined baking sheets- they don't expand much- and gently poke through with a fork.
  12. bake one sheet at a time for 18-20 minutes. the cookies should remain pale- not the usual golden brown
  13. transfer to wire racks to cool completely
  14. store in an airtight container at room temperature.




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