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Elevated Espresso Shortbread Cookies

Introducing the coffee lover’s cookie

JUMP TO RECIPE

These Elevated Espresso Shortbread Cookies are delicious chocolate-coated treats delivering the perfect balance of salty and sweet.

What makes the cookies “elevated”? These cookies are baked Death Wish-style. We’ve swapped out espresso powder for The World’s Strongest Coffee. The result? Each delightful bite gives you a mouthful of buttery, flaky goodness — and ends with a robust coffee finish.

Espresso shortbread cookies made with Death Wish Coffee and dipped in chocolate.

A Short History of Shortbread

Shortbread is a classic cookie. It’s origins date back to medieval times in the United Kingdom.

This specific shortbread cookie recipe was handed down from generation to generation among a family of Scottish descent who moved to the U.S. Thankfully they brought their cookbook with them.


We aren’t the first to add coffee to the shortbread. There are other espresso shortbread cookies out there. It works because...well, what isn’t better with coffee, really?

But where other recipes fall short is in their use of standard old espresso powder.

How We’ve Upgraded Espresso

Espresso powder is useful in baking because it makes chocolate flavors bolder and more intense. However, there are problems with traditional espresso powders.

“Espresso powder is really not for drinking,” as they say over at The Kitchn. If you do try and use it to brew, you’ll be disappointed. “Unfortunately, the powder makes for a pretty weak cup,” Roasty piles on.


So basically, keeping the stuff on hand will chew up your valuable cabinet space — and be totally useless to you outside of baking.

There is a better way — and it’s called Death Wish Coffee.

Espresso powder works in baking because it’s a very dark roast. But Death Wish Coffee has a bolder, darker roast, meaning it unlocks even more flavor when you work it into your cookies or cakes.

The same is true for instant espresso powder, which can be swapped out for instant Death Wish Coffee.

The result will be more delicious desserts, more coffee flavor, and more space in your pantry. Even Marie Kondo would be impressed.


A Cookie You Can Enjoy Many Ways

Espresso shortbread cookies plan (left), dipped in chocolate, or with chocolate and pecans or coffee beans on top.

 One of the things that makes shortbread so great is that it’s so versatile.

The image above shows you four different ways you can doll up this cookie: Coated in chocolate, with chocolate and nuts (like a pecan, shown), with chocolate and coffee beans on top (the go-to for those who truly love coffee), or just straight up.

For the chocolate dip itself, dark chocolate or semi-sweet chocolate chips will work. In the version shown we’ve used semi-sweet. Using white chocolate will give you an entirely different look but equally delicious flavor.

Ingredients

The Shortbread Cookies

  • 2 sticks unsalted butter
  • ½ cup sugar
  • ¼ tsp salt
  • ¼ tsp baking soda
  • 1 Tbsp + 2 tsp of finely ground Death Wish Coffee (starting from whole beans)
  • 2 cups of all-purpose flour

The Chocolate Dip

  • 1 ½ cups of semi-sweet chocolate chips

Optional

  • Sea salt or coarsely ground salt

Directions

How to Make the Espresso Shortbread Cookies

  • Preheat oven to 350 degrees F.
  • Place about ⅓ cup of Death Wish Coffee beans into a coffee grinder. Then grind to a fine dust.
  • (Bonus: ⅓ cup will give you more coffee than you need for the recipe. After you’ve spooned out the Tablespoon and two teaspoons needed for the cookies, use what’s left to brew a cup of coffee. Score!)
  • Combine sugar and butter in a countertop stand mixer or use a hand mixer in a large mixer bowl. Beat until well mixed, about 2 minutes.
  • Add in salt, flour and baking soda. Mix for about 2 more minutes or until the mixture starts to pull together.
  • Add in the ground coffee and mix until it’s relatively evenly distributed. Don’t overmix -- beating the mix too much will make it tough and less flaky.
  • Roll dough to about ⅛” to ¼” thick between two sheets of wax paper or parchment paper or on a lightly floured surface.
  • Cut out shapes using cookie cutters.
  • Arrange the cookies on a parchment-lined baking sheet and bake for 10 to 14 minutes.

How to Make the Chocolate Dip

Chocolate dipped cookies on drying rack

  • Place chocolate chips in a small heat-proof bowl.
  • Set the bowl over a small pan of lightly simmering water.
  • Stir until chocolate melts and is smooth.

Putting on the Finishing Touches

  • Dip half of the cookie into the melted chocolate. You can also drizzle chocolate overtop the cookies, or use a spatula to apply the chocolate as you wish.
  • Place the chocolate-coated cookie on wax paper or parchment paper.
  • Sprinkle with salt, which will bring out more of the rich flavors of the coffee and chocolate.
  • Decorate with coffee beans or roasted pecans if desired.
  • Allow the cookies to cool for about an hour or so.

Total Time

  • Mixing and Prep: 15 Minutes
  • Baking: 10-14 Minutes per sheet
  • Chocolate coating: 10 Minutes
  • Cooling: 60 minutes
  • Total Time: 1 hour 40 minutes

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