If you’re someone who loves a good mix of rich dark chocolate and robust espresso flavor, these Chocolate Dipped Espresso Shortbread Cookies are the perfect indulgence for you. With a buttery, crumbly texture and a bold infusion of espresso, these cookies are taken to the next level with a decadent coat of dark chocolate. Not only will they satisfy your sweet tooth, but they also pair beautifully with your favorite coffee or tea. Plus, they’re a breeze to prepare with a few key ingredients.
Ingredients You’ll Need
Before we jump into the step-by-step process, let’s go over the ingredients that make these Chocolate Dipped Espresso Shortbread Cookies truly irresistible. These measurements will yield a batch of rich and flavorful cookies with that perfect balance of coffee and chocolate.
For the Dough:
- 170 g all-purpose flour
- 120 g dark rye flour
- 1 teaspoon coffee salt (or regular sea salt if you want a milder coffee flavor)
- 1 ½ tablespoons coffee or espresso powder
- 150 g dark or semi-sweet chocolate, chopped (chips, feves, or bar are all good options)
- 225 g unsalted butter, room temperature
- 100 g confectioners’ sugar
- 66 g brown sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
For Dipping and Sprinkling:
- 150 g extra dark chocolate for dipping (you can use dessert-grade chocolate for a silky finish)
- Coffee salt for sprinkling
- A sprinkle of turbinado sugar for added crunch
It may seem like a short list, but trust me—these ingredients work in harmony to create a cookie that’s crisp on the outside, tender on the inside, and deliciously caffeinated.
Tools You’ll Need
Before we get hands-on, let’s make sure you have all the right tools to make these Chocolate Dipped Espresso Shortbread Cookies as effortlessly as possible.
- Large Mixing Bowl : You’ll need this to combine your dry ingredients and fold in that delicious chocolate.
- Hand Mixer or Stand Mixer : To cream the butter, sugars, and egg yolks together into a smooth and airy mixture.
- Wax or Parchment Paper : Essential for shaping the dough logs before chilling. This helps the dough hold its shape in the freezer.
- Sharp Knife : A good-quality knife will make slicing the cookie dough logs evenly much easier.
- Parchment Paper Lined Baking Sheets : Baking sheets lined with parchment paper are key to achieving evenly baked cookies without sticking.
- Double Boiler or Microwave Safe Bowl : You’ll need this for melting the chocolate for dipping later on.
- Cooling Rack : Once baked, you’ll want your cookies to cool properly so they maintain their beautiful structure.
- Freezer Safe Bag or Airtight Container : You’ll store your cookies here after dipping them to keep them fresh.
Having the right kitchen tools can not only make the baking process faster but also ensure you achieve the best possible results.
Step-by-Step Instructions
Step 1: Make the Dough
To start, we’re going to make the shortbread dough, which is surprisingly easy.
Prepare the Dry Ingredients :
In a medium-sized mixing bowl, whisk together the all-purpose flour , dark rye flour , coffee salt (or regular salt), and espresso powder . Stir in the chopped chocolate pieces and make sure they are evenly distributed throughout the dry mixture.
Cream the Butter and Sugars :
In a separate large mixing bowl or the bowl of a stand mixer, cream together unsalted butter , confectioners’ sugar , and brown sugar until light and fluffy. This should take around 3-4 minutes on medium speed. Make sure to scrape down the sides of the bowl as needed to incorporate everything evenly.
Add in Egg Yolks and Vanilla :
Next, add the two large egg yolks and vanilla extract into the butter-sugar mixture. Beat together until everything is well combined and creamy. You should notice the mixture becoming lighter in color and texture.
Incorporate the Dry Ingredients :
Gradually mix in your flour mixture (from the first step) to the wet ingredients. Stir until there are no visible streaks of flour left in the dough. The result should be a slightly dense, but soft dough with specks of espresso powder and chocolate—pure cookie dough bliss!
Step 2: Shape and Chill the Dough
Divide and Shape the Dough :
Now that your dough is made, divide it into two equal portions. Roll each portion into a log about 7–8 inches (18–20 cm) in length. Try to keep the diameters of the logs uniform so that your cookies will bake evenly.
Wrap the Dough :
Once shaped, tightly wrap each dough log in wax or parchment paper , twisting the ends closed like a candy wrapper. Make sure the dough is snug, as this will help it hold its shape during the chilling process.
Chill the Dough :
For the best results, freeze the dough for at least 4 hours—overnight is even better. Freezing solidifies the butter in the dough, which helps the cookies retain their round shape as they bake. If you’re in a hurry, you can chill the dough just in the fridge, but freezing it gives you the most foolproof results.
Step 3: Slice and Bake
Prepare the Oven and Baking Sheets :
When you’re ready to bake, preheat your oven to 350°F (180°C) and line your baking sheets with parchment paper.
Slice the Dough Logs :
Remove your dough logs from the freezer and unwrap them. Using a sharp knife , slice the logs into ½-inch thick slices (about 1.3 cm). To keep the shapes nice and round, rotate the dough a quarter turn every couple of cuts. If any slices get a little misshaped, gently reshape them into more perfect circles with your hands.
Bake the Cookies :
Place the slices on your prepared baking sheets, leaving about an inch of space between each one, as the cookies will spread slightly during baking. Bake for 14–16 minutes , until they are slightly puffed and just set around the edges. Be careful not to overbake—shortbread should be tender, not crunchy.
Cool the Cookies :
Once out of the oven, let the cookies cool on the baking sheets for 5 minutes. Then transfer them to a wire cooling rack to cool completely before you move on to the final step: dipping them in chocolate!
Step 4: Dip in Chocolate and Decorate
Once your cookies are cooled, it’s time to give them that extra touch of decadence by dipping them in chocolate and adding some beautiful toppings.
Melt the Chocolate :
In either a double boiler or a microwave-safe bowl , melt the 150 g of dark chocolate for dipping. If you’re using the microwave, heat the chocolate in 20-second intervals, stirring between each round to ensure it melts evenly without burning. Once fully melted and smooth, pour the chocolate into a deep-enough bowl to allow for easy dipping.
Dip the Cookies :
Take each cooled cookie and dip it halfway into the melted chocolate, allowing the excess chocolate to drip off before placing the cookie on a sheet of wax paper or parchment-lined tray.
Add Your Toppings :
After dipping each cookie, sprinkle them immediately with a little coffee salt for an extra hit of flavor, followed by a sprinkle of turbinado sugar for some added texture and sparkle. Feel free to get creative with the toppings! You could also use crushed nuts or a dusting of cocoa powder if you’d like.
Set the Chocolate :
To set the chocolate faster, place the dipped and sprinkled cookies in the freezer for about 10–15 minutes, or until the chocolate hardens.
Storing Your Cookies
Now that your cookies are beautifully dipped, topped, and set, it’s time to store them. These cookies are best kept in an airtight container or a freezer-safe bag in the freezer. Keeping them in the freezer will ensure that the chocolate doesn’t melt, and it will preserve the freshness of the cookies for a longer time. These treats can last up to 2 weeks in the freezer —though I bet they’ll be gone long before that!
Conclusion
And there you have it—Chocolate Dipped Espresso Shortbread Cookies that are sure to impress! With their rich, buttery texture and the wonderful mix of coffee, dark rye, and chocolate, you’ll find it hard to stop at just one. Plus, the added crunch from the turbinado sugar and the light hint of salt from the coffee salt make these cookies a delightfully gourmet treat. Whether you’re enjoying them alongside your morning coffee or sharing them with friends as homemade gifts, these cookies will easily become a new favorite.