Coffee Chocolate Shortbread
This Coffee Chocolate Shortbread is the most delicious twist on a classic shortbread recipe! Made with simple pantry staples, this shortbread comes together quickly and easily, and looks stunning in a cookie box or on a dessert table.
Servings: 32 slices (approximately)
Ingredients
For the Coffee Shortbread:
- 226 grams (2 sticks) butter at a cool room temperature
- 109 grams (½ cup + 2 teaspoons) granulated sugar
- 422 grams (3 ¼ cup) all purpose flour
- 11 grams (1 Tablespoon + 2 teaspoons)
- 1 teaspoon vanilla
- 1 Tablespoon (7 grams) espresso powder
To Decorate:
- Ghirardelli Dark Chocolate Melting Wafers
Instructions
- Preheat oven to 325°F / 165°C. Line a 9×13-inch (23x33cm) metal pan with parchment paper or nonstick foil. Secure with metal binder clips.
- In a large bowl, cream the butter and the sugar until pale, creamy and smooth (about 2-3 minutes). Add the vanilla and espresso powder and mix briefly to combine. Scrape down the sides and bottom of the bowl.
- Add the flour and cornstarch. Mix briefly until it forms fine crumbs. The mixture should hold when squeezed together, but fall apart easily. Do NOT overwork the dough – this will result in tough shortbread.
- Press the dough evenly into the prepared pan. Don't worry if the mixture still seems sandy – that's okay. Just press well into the pan. Prick all over with a fork*.
- Bake 25 to 30 minutes, or until just browning lightly around the edges, rotating halfway through.
- Immediately after removing from the oven, carefully cut into even rectangles. The size and shape is entirely up to you, but I typically do 4 rows and 8 columns, for long shortbread 'fingers'.
- Allow the shortbread to cool completely in the pan, about 1 hour.
- Once cooled, melt the melting wafers in a small bowl in the microwave, set at 50% power, stirring every 30 seconds, until melted and completely smooth. Transfer to a small piping bag or a Ziploc bag and snip off a tiny corner (smaller than you think - you can always make the hole bigger if needed).
- Drizzle liberally with melted chocolate. Allow chocolate to set completely before serving or storing inside an airtight container at room temperature for about 1 week.
Notes
*If you’re having trouble pricking the dough with a fork, simply bake for a few minutes, remove the pan from the oven and prick all over before continuing baking.