Mocha Shortbread Cookies
These 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.
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Servings: 12
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!
Notes
Brewed Coffee: Make the coffee however you normally make coffee at home. This could be espresso for a stronger coffee flavor, or regular Americano/black coffee from a machine/instant coffee. Whatever you normally have, that will work! Let it cool completely before using.