Chocolate-Dipped Espresso Shortbread
Description
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
Cooking Mode Disabled
Instructions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a medium bowl, whisk together the flour, cornstarch, and salt.
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In a large bowl, cream the butter and sugar until light and fluffy. Mix in the vanilla extract and espresso powder.
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Gradually add the dry ingredients to the butter mixture, mixing until combined.
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Roll the dough into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour.
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Slice the chilled dough into 1/4-inch thick rounds and place them on the prepared baking sheet.
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Bake for 15-20 minutes, until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.
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In a microwave-safe bowl, melt the dark chocolate chips and vegetable oil in 30-second intervals, stirring between each, until smooth.
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Dip half of each cookie into the melted chocolate and place them on parchment paper to set.
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Optional: Sprinkle a pinch of sea salt over the chocolate before it sets.
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Let the chocolate-dipped cookies sit at room temperature until the chocolate is firm.
Nutrition Facts
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 9g14%
- Cholesterol 20mg7%
- Potassium 50mg2%
- Total Carbohydrate 17g6%
- Dietary Fiber 1g4%
- Sugars 7g
- Protein 1g2%
- Calcium 10 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For an extra kick, you can sprinkle a pinch of sea salt over the chocolate before it sets. These cookies can be stored in an airtight container for up to a week.
Chocolate-Dipped Espresso Shortbread, Valentine's Day Treats, Espresso Cookies, Shortbread Recipe
