Monday, October 7, 2013

Espresso Dark Chocolate Shortbread Cookies

I got this recipe from The Monday Box and I am so glad I did!
These are wonderful. Not sweet, not not sweet. Ya know? Perfect with a cup of coffee or hot tea.

I used 85% Dark Chocolate instead of the toffee or semisweet chocolate bar the recipe calls for. I'm sure if you use the recipe as posted, it would be sweeter. I like mine not that sweet, so the dark chocolate worked out perfectly for me!

Espresso Chocolate Shortbread

Adapted minimally from Smitten Kitchen who adapted from Baking: From My Home to Yours

Makes about 42 cookies

1 tablespoon instant espresso powder

1 tablespoon boiling water

2 sticks unsalted butter, room temperature

2/3 cup confectioners’ sugar plus extra for dusting

½ teaspoon vanilla extract

2 cups all-purpose flour

1 toffee chocolate bar or plain semisweet chocolate bar (3.5-4 ounces), finely chopped (something like Ghiradelli’s Toffee Interlude or Green&Black’s Toffee Milk Chocolate)

(3/4 cup of mini chocolate chips can be used instead of the chopped chocolate bar)
In a very small bowl, dissolve the espresso powder in the boiling water.
In the bowl of an electric mixer, combine the confectioner’s sugar and butter for 3 minutes at medium speed.
Add the vanilla and espresso, beating until incorporated.
Add the flour and mix at low speed until just combined.
Fold in the chopped chocolate.
Transfer the dough into a gallon sized zip lock bag but do not close the bag.
Roll the dough into rectangle the width of the bag and ¼” thick (approximately 9”x 11”x ¼”). While rolling, make sure no creases are formed in the dough from wrinkles in the plastic.
Zip the bag closed removing as much air as possible. Refrigerate for 2 hours- 2 days.

When ready to bake:
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
Cut open the zip lock bag and place the dough rectangle on a cutting board.
Using a sharp knife or cookie cutter, cut the dough into desired shapes and transfer to the baking sheet.
Use a fork to poke holes in each cookie.
Bake for 18-20 minutes.
Dust with confectioner’s sugar while the cookies are still hot.
Cool completely on a wire rack.
Store at room temperature in an airtight container for at least 3 weeks.

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