Hey Bookie Club, wake up and smell the cookies! Hold on to your bookmarks, crank up that oven, and keep reading for my epic Espresso Chocolate Shortbread Cookie recipe.
This isn’t a regular book club, as you now know! Every month to celebrate finishing another new read, I whip up a cookie recipe to match the theme of the book (keep scrolling). This month’s book was Meet Me At The Lake by Canadian author, Carley Fortune (because her last book was SO GOOD)!
Not in the Bookie club? Join here my book-and-cookie-loving friends!
‘Meet Me At The Lake’ Themed Cookies
The perfect late summer read needed the perfect summer cookie. This book is set in Ontario’s Toronto and surrounding area with a plot filled with coffee references (much respect for Fern’s high standards for a cup of jo). The only logical thing to do was make a coffee-infused cookie, of course.
How to make the BEST Shortbread Cookies
There’s nothing like a good shortbread cookie. And if I may brag for a hot second, I’m kinda known for my shortbread cookies. Here are a few keys to nailing this recipe:
1. Instant espresso powder
My secret weapon for easily adding the perfect coffee flavour into my baking is instant espresso powder! I LOVE the Nescafé Gold Espresso Instant Coffee and that’s what I use in other recipes like my Café Au Lait Cheesecake and Overnight Oats.
2. Cornstarch for perfectly crisp shortbread
My secret ingredient in my shortbread has always been corn starch, which gives these cookies the perfect amount of crispness without sacrificing the tenderness of a great shortbread cookie.
3. Use good quality butter
When making these cookies use the best butter you can find, as it’s a key ingredient and you’ll truly notice the difference! I mean, they will taste great regardless so don’t sweat it if you just have a regular block of butter in the fridge. If you’re using salted butter, simply reduce the salt in this recipe to a pinch.
4. Don’t roll cookies too thin
Use a ruler if you need to in order to get a feel for how thick the cookies should be the first time rolling them. Roll shortbread with a lightly floured rolling pin to around 1/4″ thick, which allows them to hold their shape while retaining that buttery, tender texture.
More Cookie Recipes
Looking for more cookies? I’m your gal. From Thumbprints to Ginger Snaps (straight from my grandma’s recipe box), I have all the baking recipes you’ll love! Here are 5 of my personal favourites:
- Grandma’s Gingersnap Cookies
- Classic Shortbread Cookies
- Sweetheart Sugar Cookies
- Lunchbox Cookies (a healthier addition!)
- Coconut Oatmeal Cookies
If you happen to make this recipe, be sure to tag me on Instagram with the hashtag #fraicheliving and leave a comment or star rating below letting me know how you enjoyed it!
XO Tori
Espresso Chocolate Shortbread Cookies
Espresso Chocolate Shortbread Cookies
Wake up and smell the cookies! These Espresso Chocolate Shortbread Cookies are perfect for the coffee lover in your life. Best paired with your favourite book. If you're using salted butter, reduce the salt in the recipe to a pinch.
Ingredients
- 1 lb unsalted butter softened
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 3 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 2 tablespoons instant espresso powder
- 1/4 teaspoon salt
- 1/3 cup semi-sweet or dark chocolate chips
- 1 teaspoon coconut oil
Instructions
-
Preheat the oven to 325 F and line a baking sheet with parchment paper.
-
In a large bowl using an electric mixer, beat the butter and sugar together on high until light and fluffy, 2-3 minutes. Add the vanilla and beat until well incorporated.
-
Add the flour, cornstarch, instant espresso powder, and salt and beat to combine for 1-2 minutes. The mixture will still look powdery.
-
Using your hands, press (almost kneading here) the dough together for about 5 minutes, until the mixture holds together as a smooth ball of dough.
-
Separate the dough into two pieces and roll out each ball of dough on a lightly floured surface with a rolling pin to approximately 1/4" thickness. Cut into shapes using a cookie cutter (we used a 2.5" round cookie cutter).
-
Place the cookies on the prepared baking sheet, leaving 1-2" between each cookie, and bake for around 12 minutes, until light golden brown around the edges. Transfer the cookies to a cooling rack to cool completely and repeat with the remaining dough (the scraps can be re-rolled).
-
Melt the chocolate and coconut oil together in the microwave in 30 second intervals, stirring each time. Lightly drizzle the melted chocolate on top of the cookies and place on a cooling rack (to set the chocolate faster, pop the cookies in the freezer for 5-10 minutes). Store the cookies at room temperature or in the fridge for up to 1 week or in the freezer for up to 1 month.
Leave a Reply