Chocolate Dip Cappuccino Shortbread
Indulge in the irresistible charm of Chocolate Dip Cappuccino Shortbread, a buttery and tender treat bursting with rich coffee flavor and a luscious chocolate finish. These melt-in-your-mouth cookies are enhanced with a hint of instant coffee and a delicate vanilla aroma, then dipped in velvety dark chocolate for an elevated touch. Perfectly crisp yet soft, each bite offers a harmonious balance of flavors and textures that coffee and chocolate lovers will adore. Easy to make with basic pantry ingredients, this recipe is ideal for everything from cozy afternoons to holiday cookie platters. Serve with your favorite brew for a delightful pairing that’s sure to impress!
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 2 teaspoons Instant coffee powder
- 2 teaspoons Hot water
- 300 grams All-purpose flour
- 2 tablespoons Cornstarch
- 0.25 teaspoons Salt
- 200 grams Dark chocolate
- 1 teaspoon Vegetable oil
Instructions
Preheat your oven to 160°C (320°F) and line two baking trays with parchment paper.
In a small bowl, dissolve the instant coffee powder in hot water. Set aside to cool.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2 minutes using an electric mixer.
Add the vanilla extract and dissolved coffee mixture to the butter-sugar mixture and beat until well combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or your hands until a soft dough forms.
Roll the dough out on a floured surface to about 1 cm thickness. Use cookie cutters to cut out your desired shapes, and place them on the prepared baking trays.
Chill the trays in the refrigerator for 10 minutes to help the cookies maintain their shape during baking.
Bake the cookies in the preheated oven for 20-25 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.
While the cookies cool, melt the dark chocolate in a heatproof bowl set over simmering water (or in the microwave in short bursts). Stir in 1 teaspoon of vegetable oil to make the chocolate smoother for dipping.
Dip one end of each shortbread cookie into the melted chocolate and place them on parchment or wax paper to set. Optionally, sprinkle with coffee powder or decorative sprinkles before the chocolate hardens.
Allow the chocolate to set fully at room temperature or in the refrigerator before serving. Enjoy your Chocolate Dip Cappuccino Shortbread with a fresh cup of coffee or tea!
Nutrition Facts
Calories |
4138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.2 g | 311% | |
| Saturated Fat | 136.4 g | 682% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 661 mg | 29% | |
| Total Carbohydrate | 464.7 g | 169% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 199.9 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 1994 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
