Mocha or Chocolate Shortbread
Indulge in the rich, buttery decadence of Mocha or Chocolate Shortbread, a perfect treat for any chocolate or coffee lover. This melt-in-your-mouth recipe combines the deep flavors of unsweetened cocoa and instant espresso powder with the luxurious texture of a classic shortbread cookie. Semi-sweet chocolate chips add bursts of sweetness, while the dough is chilled and rolled to ensure a crisp, tender crumb with every bite. With only 20 minutes of prep time, these cookies are as easy to make as they are addictive. Whether shaped into elegant rounds or rustic squares, they’re ideal for holiday gifting, elegant tea spreads, or an indulgent snack paired with your favorite latte. Bake a batch today and savor the irresistible blend of chocolate and coffee in every bite! Keywords: mocha shortbread cookies, chocolate shortbread recipe, coffee-flavored cookies, easy shortbread recipe, homemade cookies, holiday baking ideas.
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Recipe Information
Ingredients
- 227 grams Unsalted butter
- 100 grams Granulated sugar
- 50 grams Brown sugar, packed
- 240 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 2 teaspoons Instant espresso powder
- 0.5 teaspoons Salt
- 1 teaspoons Vanilla extract
- 100 grams Semi-sweet chocolate chips or chopped chocolate
Instructions
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until incorporated.
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, instant espresso powder, and salt.
Gradually add the dry ingredients to the butter-sugar mixture, mixing on low speed until the dough comes together. Be careful not to overmix.
Fold in the semi-sweet chocolate chips or chopped chocolate using a spatula.
Turn the dough out onto a lightly floured surface and gently knead it into a disc. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill and firm up.
Once chilled, roll out the dough to about 1/4-inch (6 mm) thickness. Use a cookie cutter to cut into desired shapes, or slice into squares or rectangles using a knife.
Place the cookies onto the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 12-15 minutes, or until the edges are set but the cookies remain soft in the center. Keep an eye on them to prevent overbaking.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
3691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.7 g | 294% | |
| Saturated Fat | 134.1 g | 670% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 1248 mg | 54% | |
| Total Carbohydrate | 417.4 g | 152% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 203.7 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1320 mg | 28% | |
*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.
