Chocolate Coffee Shortbread


Just give me a latte and a few of these bad boys and I’m good.


255 grams salted butter, cold, cut into small pieces
100 grams granulated sugar
50 grams light brown sugar
1 teaspoon vanilla extract
295 grams flour
2 tablespoons espresso powder
170 grams semi- or bittersweet dark chocolate, chopped in chunks
1 large egg
Demerara, turbinado, raw, or sanding sugar, for rolling
Flaky sea salt for sprinkling


Beat the butter, granulated and brown sugars, and vanilla with an electric mixer until light and fluffy, scraping down bowl as needed. Add flour and espresso powder, and mix just until combined. Add chocolate chunks, mix just until incorporated. Mixture will look crumbly.

Divide between two sheets of parchment paper, waxed paper, or plastic wrap and use your hands to form the dough halves into log shapes about 2 to 2 1/4 inches in diameter. Chill until totally firm, about 2 hours.

Preheat oven to 350°F. Line one or two large baking sheets with parchment paper. Lightly beat the egg and open up the chilled cookies logs to brush it over the sides. Sprinkle the coarse sugar on the open paper or plastic wrap and roll the logs into it, coating them.

Using a sharp serrated knife, cut logs into 1/2-inch thick rounds. You’re going to hit some chocolate chunks, so saw gently, squeezing the cookie to keep it from breaking if needed. Arrange cookie slices on prepared sheets one inch apart (they don’t spread much) and sprinkle each with a few flakes of salt. Bake for 12 to 15 minutes, or until the edges are just beginning to get golden brown. Let cool slightly before transferring to the cookies you don’t eat immediately to wire racks to cool.

I worked with this recipe.

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