Chocolate, espresso, and butter are blended into perfect rectangles of joy in this mocha shortbread recipe.
Course: Dessert, Snack
Keyword: chocolate, coffee, cookies, shortbread
Author: Beth Cato
1/4cupunsweetened cocoa powdersifted
1cupunsalted butter2 sticks, room temperature
2teaspoonspure vanilla extract
1Tablespooninstant espresso powder
1/2cupmini chocolate chipseither kept whole, or melted in microwave to blend into dough; the latter ships well, even in summer heat
Prepare a 9x13 baking pan with foil or parchment, and apply nonstick spray. In a small bowl, whisk together the flour, cocoa powder, and salt; set aside.
In a large bowl, beat softened butter with a mixer on medium speed until fluffy and pale, about 5 minutes. Gradually add sugar, beating until mixture is very light, about 2 minutes, then stir in the vanilla extract and espresso powder. Mix about one more minute until it's smooth.
Slowly pour in the flour mixture and mix until it just comes together. Add in the chocolate (either in chips or melted). Press dough evenly into the prepared pan. Press plastic wrap over the top and use that to smooth the dough with your hands or a spatula. Refrigerate until the dough is firm, at least an hour and up to a day.
Preheat oven to 350-degrees. Leaving the dough in the pan, use a knife to slash the dough into small rectangles and then use a fork or chopstick to poke holes in top of each bar.
Bake until set, 30 to 35 minutes. Let cool in pan on a wire rack 15 minutes, then re-cut bars. Let it cool completely then use the foil or parchment to lift out the shortbread and separate bars. Store covered up to one week.