These Mocha Shortbread Cookies are a wonderful afternoon tea time treat! They are full of coffee flavor without being overwhelming, and crammed full of chocolate chips. The ingredient list is really short and there is very little effort required to be on your way to devouring this batch of cute shortbread rounds! The edges are crusted with brown sugar for that perfect crunch.
This is a super simple cookie recipe in itself, just needing a little chill time to firm the dough. This is what allows the cookies to keep a good shape and texture. I recommend a minimum of 30 minute chill time, but of course you could make ahead and let chill overnight to bake the next day. I know even I dislike finding a recipe to see I need to let something hand out in the fridge. However, chilling a cookie allows the butter to firm up again, preventing it from leaking during the baking process. This gives the cookies their thickness and non-cake-like texture.
The brown sugar and coffee are crucial to deep flavours and the gorgeous texture. Once the dough has chilled simply slice and bake. Make sure the dough is rolled into a log before chilling, and wrap well. Remove from the refrigerator when the oven has pre-heated, slice and bake. Once baked, let them cool before serving. These are fabulous little gifts and are divine eaten alongside a cup of coffee or tea, and would perfectly fit into an afternoon tea set up!
WHEN IT COMES TO MAKING GREAT COOKIES, THERE ARE A FEW KEY TIPS TO KEEP IN MIND:
Here are some tips for making great shortbread:
- Use quality butter: Choose unsalted butter for the best flavor.
- Keep ingredients cold: Use cold butter and chill your dough to maintain a tender texture.
- Measure accurately: Use a kitchen scale for precise measurements.
- Mix gently: Combine ingredients just until they come together to avoid tough shortbread.
- Add cornstarch: Substitute a portion of flour with cornstarch for a more delicate crumb.
- Use vanilla or other flavors: Enhance the taste with a splash of vanilla extract or citrus zest.
- Chill before baking: Refrigerate the formed dough for at least 30 minutes to prevent spreading.
- Score before baking: Lightly score the dough into portions for easier cutting later.
- Bake at a low temperature: Keep the oven around 325°F (160°C) for a slow, even bake.
- Cool properly: Let the shortbread cool on the baking sheet before transferring to a wire rack.
INGREDIENTS REQUIRED
There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard large baking tray/cookie sheet. Bake across two pans to allow enough room for all the cookies. They do not spread much, but allow room to make it easier!
- Unsalted Butter, Room Temperature
- All Purpose Flour
- Granulated Sugar
- Brewed Coffee
- Dark or Semi Sweet Chocolate Chips
- Light Brown Soft Sugar or Demerara Sugar
TIPS FOR GREAT Mocha Shortbread Cookies
- Ratios: If doubling or tripling, or halving, the quantity, make sure to use the sliders provided in the recipe. Shortbread relies heavily on the ratio of fat to flour to sugar for the perfect crumbly texture.
- Brewed Coffee: Make this however you want, however you normally make coffee! Just set the coffee aside to chill prior to using in the recipe.
- Assembly: Once you have made the cookie dough, roll into a log. Roll this up over the brown sugar which acts as a deliciously crunchy outer edge. Do this by placing the sugar on seran wrap/cling film, then tightly rolling the dough into this. Then chill the whole thing. Once the oven is hot, slice the dough, place the cookies onto the lined pans and bake.
- Chill Time: This is so needed to get the right shape and texture. 30 minutes is the minimum but feel free to let chill overnight. The colder they are, the easier they are to cut. Use a really sharp knife and try to avoid placing too much pressure on the dough to keep the cookies’ shape.
- Chocolate Chips: I recommend dark or semi sweet chocolate here as they are more of a ‘grown up’ bake than a classic sugar cookie. That said, white chocolate or milk chocolate chips work perfectly well too. Use whatever you prefer!
- Bake Time: The cookie should just be turning gold at the edges when removing from the oven. The cookies will continue to bake but you don’t want them dry and overcooked. Let them cool fully before serving.
For my Mocha Shortbread Cookies I use basic large baking trays or sheets. I also recommend a good stand mixer or high speed mixer (like this one) to make the base cookie mixture. If you want more fun cookie baking recipe ideas, check out my Peach Pie Cookies! For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!
STORAGE FOR MY Mocha Shortbread Cookies
Because these cookies don’t use a fresh frosting, place in an airtight container and keep in a cool place like your cupboard or pantry. They will keep for up to 3 days this way. A cake tin is a great option if you have one. You can also place in the refrigerator if you have a warmer house or if you want to keep the glaze set well.
To make ahead of time, you can freeze the cookie dough prior baking. Remove from the freezer, slice and bake. They may need to thaw a little to be able to slice them. If they are still frozen, add 2 minutes to the bake time. The baked cookies can also be frozen. Completely wrap as tight as you can using cling film/Saran wrap. If you have an airtight container too, place it in there before freezing. Let thaw in the fridge before serving.
Mocha Shortbread Cookies
Ingredients
- 100 g (7 tbsp) Unsalted Butter Room Temperature
- 50 g (¼ cups) Granulated Sugar
- 175 g (1 ½ cups) All Purpose Flour (Plain Flour)
- 30 ml (2 tbsp) Brewed and Cooled Coffee
- 100 g (½ cups) Dark/Semi-Sweet Chocolate Chips
- 3 tbsp (3 tbsp) Light Brown or Demerara Sugar
Instructions
- In a large bowl, or the bowl of a stand mixer, add the butter, sugar and flour and whisk on high to completely combine into a cookie dough. Add the coffee and chocolate chips and mix again.
- Tip the dough onto a very lightly floured surface and push all together, then roll into a thick log.
- Lay out enough Seran wrap/cling film to fit the entire log of cookie dough. Sprinkle the brown sugar onto the wrap. Roll the dough over the sugar so that it sticks to the dough, creating a 'crust'. Tightly wrap the dough with the film and place in the refrigerator for at least 30 minutes (to prep in advance, it can be left overnight).
- Preheat the oven to 150℃/300℉. Line two large baking sheets.
- Slice the log of dough into 1/2 inch thick rounds. Place on the sheet and bake 15-20 minutes until just turning golden. Remove and let cool before serving!
