Sue over at The View from Great Island called these adult cookies. Shortbread cookies are my favorite and to add Espresso powder and dark chocolate chips…well I don’t think there could be a more perfect cookie.   Go check her out at

Espresso Chip Shortbread
makes about 12-14 cookies, but the recipe is easily doubled if you crave more
oven to 325
1 cup flour
1/4 cup confectioner’s sugar, or superfine sugar
2 Tbsp instant espresso powder (use 1 for a lighter coffee flavor)

  • In the bowl of a stand mixer, briefly blend the dry ingredients.

1 stick (1/2 cup) unsalted butter, room temperature and cut in pieces
1/2 tsp vanilla extract
1 or 2 tsp milk or half and half

  • Add the butter and the vanilla to the dry ingredients and mix on low until the butter is incorporated.  It will seem dry at first, until the butter has a chance to become thoroughly incorporated into the flour.  Add in the milk or half and half a little at a time just until the dough comes together.

1/2 cup dark chocolate chips

  • Turn out onto a surface and mix in the chocolate chips with your hands, distributing well, but don’t overwork the dough.
  • Form the dough into a smooth 7 or 8 inch log, on top of parchment, plastic, or waxed paper.
  • Roll the log of dough up with the paper and twist the ends to secure.
  • Refrigerate for about 2 hours until firm.
  • Slice the chilled dough into approximately 1/3 inch slices.  Don’t worry if the dough crumbles, just reform them on the baking sheet.
  • Bake on a silpat or parchment lines baking sheet for about 12 minutes, depending on the thickness of your slices.  Don’t over bake, this shortbread should be silky and creamy, not crisp.
  • Cool on a rack.