Buttery Espresso Chocolate Shortbread Cookies Recipe

Every rich, velvety bite of Espresso Chocolate Shortbread Cookies will delight mocha lovers. These melt-in-your-mouth shortbread cookies combine buttery texture with espresso and chocolate-toffee pieces for a bright, irresistible flavor.

These cookies travel well in care packages and often taste even better after a few days as the flavors meld. Stored in an airtight container at room temperature, they stay fresh for several weeks, making them ideal for gifting or sharing.

Updated from the original April 2013 version. Last updated November 2018.

For my 40th birthday I celebrated by taking my husband and two children on their first trip to Europe. Inspired by the Outlander novels, we chose Scotland — a country full of landscapes, castles, and curious traditions that captured our children’s imagination.

Before we left, we read fairy tales of the Highlands, studied Nessie sightings, and even read a children’s version of Macbeth. With a ten year old and a five year old in tow, our itinerary favored trains, boats, castles, gardens, and the sort of adventures that spark a child’s curiosity.

That trip had a long-lasting impact on our family. At the Oban Highland Games my daughter discovered competitive Highland dance. The pipers’ music and the dancers’ energy inspired her so completely that she began classes when we returned home. Nearly two decades later she still dances, and our family remains fond of Scottish culture — especially shortbread.

Shortbread is Scotland’s gift to the world of cookies. These espresso chocolate shortbread cookies are a modern, delicious twist on that classic: rich butter, espresso, and chocolate-toffee bits give each bite a complex, satisfying sweetness with a pleasant coffee note.

Tips

This adaptation is based on the recipe from Dorie Greenspan’s Baking: From My Home to Yours. It isn’t a strictly traditional shortbread because of the added espresso and chocolate, but it is wonderfully flavorful.

• Roll the dough inside a gallon-size zip-top bag to prevent sticking and to form a uniform rectangle about 1/4″ thick.
• Chill the rolled dough for 2 hours to 2 days; it can also be frozen in the bag and thawed later.
• Cut chilled dough into rectangles, squares, or use cookie cutters. Re-roll scraps if needed.
• Prick each cookie with a fork before baking so they stay flat while baking.
• Store at room temperature in an airtight container. Avoid shipping during hot weather because the butter can go rancid in high heat.

Espresso Chocolate Shortbread Cookies — Recipe

Melt-in-your-mouth shortbread studded with chocolate-toffee pieces and brightened with espresso.

Ingredients

• 1 tablespoon instant espresso powder
• 1 tablespoon boiling water
• 1 cup unsalted butter, room temperature
• 2/3 cup confectioners’ sugar, plus extra for dusting
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 chocolate-covered toffee bar (3.5–4 ounces), finely chopped — or about 3/4 cup mini chocolate chips or a mix of toffee bits and mini chips

Instructions

1. In a small bowl, dissolve the espresso powder in the boiling water and set aside to cool slightly.
2. In the bowl of an electric mixer, beat the butter and confectioners’ sugar at medium speed for about 3 minutes until light and smooth.
3. Add the vanilla and the espresso mixture, beating until incorporated.
4. Add the flour and mix at low speed until just combined. Fold in the chopped chocolate-toffee or chips and toffee bits.
5. Transfer the dough to a clean gallon-size zip-top bag (do not seal) and roll the dough into a rectangle about 9″ x 11″ x 1/4″ thick, smoothing any creases.
6. Seal the bag, removing as much air as possible, and refrigerate for 2 hours up to 2 days (or freeze for later use).
7. When ready to bake, preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
8. Open the bag and place the dough on a cutting board. Cut into desired shapes with a sharp knife or cookie cutters and transfer the pieces to the baking sheet.
9. Prick each cookie with a fork to allow steam to escape so the cookies bake flat.
10. Bake for 18–20 minutes, then dust with confectioners’ sugar while cookies are still warm.
11. Cool completely on a wire rack before storing. Keep at room temperature in an airtight container for up to 3–6 weeks; flavor often improves after a few days.

Notes

• Instant coffee can substitute for espresso powder, but the coffee flavor will be milder.
• Rolling the dough inside a plastic bag eliminates the need to chill unrolled dough on the counter and makes cleanup easy.
• Wrap small stacks of cookies in plastic wrap and place them in an airtight container or zip-top bag when packing for shipping.

More shortbread ideas

• Chocolate Shortbread Cookies
• Spiced Chocolate Shortbread Cookies
• Chocolate Chocolate Chip Shortbread Cookies
• Slice-and-Bake Shortbread (multiple flavors)
• Buttery Scottish Shortbread
• Chocolate Peppermint Shortbread Cookies

These espresso chocolate shortbread cookies are perfect for sharing. Coffee lovers will appreciate the espresso note paired with buttery shortbread and crunchy toffee—an elegant cookie that’s as good for everyday snacking as it is for gifting.