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Celebrate Valentine’s Day with these delectable Chocolate-Dipped Espresso Shortbread cookies. Combining rich chocolate and the robust flavor of espresso, these treats are perfect for sharing with your loved ones.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1 tbsp instant espresso powder
- 1 cup dark chocolate chips
- 1 tbsp vegetable oil
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Mix in the vanilla extract and espresso powder.
- Gradually add the dry ingredients to the butter mixture, mixing until combined.
- Roll the dough into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour.
- Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet.
- Bake for 15-20 minutes, until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.
- In a microwave-safe bowl, melt the dark chocolate chips and vegetable oil in 30-second intervals, stirring between each, until smooth.
- Dip half of each cookie into the melted chocolate and place them on parchment paper to set.
- Optional: Sprinkle a pinch of sea salt over the chocolate before it sets.
- Let the chocolate-dipped cookies sit at room temperature until the chocolate is firm.
