Chocolate Chip Espresso Shortbread Cookies Recipes

Steps:

• 1. Dissolve the espresso in the boiling water, and set aside to cool to tepid. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners' sugar together on medium speed for about 3 minutes, until the mixture is very smooth.
• 2. Beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don't work the dough much once the flour is incorporated. Fold in the chocolate chips with a sturdy rubber spatula.
• 3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that's 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn't cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.
• 4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
• 5. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale-they shouldn't take on much color. Transfer the cookies to a rack. If you'd like, dust the cookies with confectioners' sugar while they are still hot. Cool the cookies to room temperature before serving.

Steps:

• In the bowl of a heavy-duty mixer, beat the butter with the flat paddle attachment on the medium speed until creamy. Add the sugar gradually and continue beating until light and fluffy, about 5 minutes. In another bowl, stir together the flour, cocoa, espresso powder and salt. Add to the creamed mixture and beat on low speed until incorporated. Scrape the soft dough onto a large piece of plastic wrap and gather together into a ball. Refrigerate for 1 to 2 hours, or until firm enough to roll out. You may chill it overnight; just let it soften a bit at room temperature before proceeding. Preheat oven to 325 degrees. Line 2 sheet pans with parchment paper. Roll out the dough on a lightly floured surface to 1/2-inch thickness. Cut out cookies with a cookie cutter of your choice. These baking instructions are for 3-inch cookies. If you make small cookies, reduce the baking time, larger cookies will require a longer baking time. Reroll any extra dough and cut out as many cookies as possible. Transfer the cookies to the prepared pans, keeping them at least 1-inch apart. Bake for 20 to 25 minutes, rotating the pans front to back halfway through the baking time. These cookies are so dark that it is impossible to see if they are beginning to color. Use the time suggested and check to see if the edges and bottoms are completely dry. You should be able to lift a cookie up with a spatula to peek at the bottom; the cookie should be baked enough to remain stiff and not break. Set the pans directly on a wire rack to cool for 5 minutes. Then remove the cookies to the rack and cool completely. The sheet pans must be cooled completely between uses, but you will probably be able to reuse the parchment. The cookies are best eaten within 1 week; store them at room temperature in an airtight container.

Steps:

• Preheat oven to 300 degrees F.
• Cream the butter with the sugars using an electric mixer on medium speed until fluffy, approximately 30 seconds. Beat in the egg and the vanilla extract for another 30 seconds.
• In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
• Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2-inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
• Serve warm with a glass of milk.

Steps:

• Dissolve the espresso in the boiling water. Set the extract aside to cool to lukewarm or room temperature.
• Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar, salt and cinnamon, if you're using it, together on medium speed for about 3 minutes, scraping down the bowl as needed, until well blended.
• Mix in the vanilla and espresso extract on low speed. Turn off the mixer, add the flour all at once and pulse to begin incorporating it, then mix on low speed until the flour almost disappears into the dough. Scrape down the bowl, add the chopped chocolate and mix until evenly distributed. Give the dough a few last turns with a sturdy flexible spatula.
• Turn the dough out onto the counter and divide it in half. Shape each half into a disk. Working with one piece of dough at a time, sandwich it between pieces of parchment paper and roll it to a thickness of 1/4 inch. Slide the dough, still sandwiched, onto a baking sheet-you can stack the slabs-and freeze the dough for at least 1 hour, or refrigerate for at least 2 hours.
• Getting ready to bake:
• Center a rack in the oven and preheat it to 325ºF. Butter or spray a regular muffin tin, or two tins, if you've got them. Have a 2-inch-diameter cookie cutter at hand.
• Working with one sheet of dough at a time, peel away both pieces of paper and put the dough back on one piece of paper. Cut the dough and drop the rounds into the muffin tin(s).
• The dough might not fill the molds completely, but it will once baked. Save the scraps from both pieces of dough, then gather them together, re-roll, chill and cut.
• Bake the cookies for 18 to 20 minutes, or until they feel firm to the touch and have some color. Transfer the muffin tin(s) to a rack and leave the cookies in the tin(s) for about 10 minutes before carefully lifting them out onto the rack to cool completely.
• Continue with the remainder of the dough, if you only baked one sheet, always using cool tins.
• Playing Around
• For Ringed Espresso-Chocolate Sablés: If you have 2-inch baking rings, use them to cut out the rolled dough. Bake the dough-in the rings-on lined baking sheets just as you would the muffin-tin cookies. Leave the rings in place for at least 20 minutes before lifting them off, rinsing and reusing.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.
• Roll or scoop dough into walnut sized balls. Place them on unprepared cookie sheets 1 1/2 inches apart. Flatten cookies slightly. Bake for 15 to 20 minutes, until light golden brown. Remove from sheets to cool on racks.