Espresso and Chocolate Chip Shortbread Cookies

Espresso and Chocolate Chip Shortbread Cookies

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 24

Creamy, melt in your mouth shortbread with espresso/coffee and chocolate chips!

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ingredients

• 1 cup (2 sticks) butter, room temperature
• 1/2 cup powdered/icing/confectioners sugar
• 1/2 teaspoon vanilla extract (optional)
• 1 1/2 cups flour
• 1/2 cup cornstarch (or more flour)
• 1/2 teaspoon salt
• 1 tablespoon espresso powder
• 1/2 cup mini chocolate chips

directions

1. Beat the butter and sugar for 5-6 minutes before mixing in the vanilla.
2. Gently mix in the mixture of the flour, cornstarch, salt, and espresso, before mixing in the mini chocolate chips.
3. Form the dough into a log, wrap and chill in the fridge for 2+ hours, before slicing into 1/4 inch slices and placing on a parchment paper (or silicon mat) lined baking sheet!
4. Bake in a preheated 350F/180C oven until the bottom just starts to brown, about 12 minutes, before removing from the oven and letting cool completely on the baking sheet.

Option: Form the dough into any desired cookie shapes and place on a parchment paper (or silicon mat) lined baking sheet!
Option: Replace some or all of the cornstarch with flour.
Tip: Use a sharp knife, use force, and cut quickly to reduce crumbling when you slice the shortbread dough.

Nutrition Facts: Calories 139, Fat 8g (Saturated 5g, Trans 0.3g), Cholesterol 21mg, Sodium 53mg, Carbs 14g (Fiber 0.3g, Sugars 5g), Protein 1g

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