Recipe: Mocha Chocolate Chip Shortbread Cookies
If you start off a recipe with “chocolate”, you guarantee I listen.
If the recipe concludes: “light chocolate flavor”, you guarantee I will tinker.
Mocha Chocolate Chip Shortbread Cookies
The original recipe was meant to be a light chocolate shortbread, perfect with tea. My original plan was to emphasize the chocolate by mixing in mini chocolate chips. And then I started to cream the butter, and thought to myself, “Self, why stop there?”
Why, indeed?
Mocha Chocolate Chip Shortbread Cookies
Based on ladyprydian’s recipe
Ingredients:
1 ¾ c (425 ml) all-purpose flour
1/3 c (75 ml) brown sugar, packed
¼ c (60 ml) cocoa, sifted
1 c (250 ml) unsalted butter, softened
1-1/2 tsp instant coffee granules diluted in 1 tsp vanilla
½ c mini semi-sweet chocolate chips
pinch of salt
Instructions:
1. Cream the butter until fluffy, about 5 minutes. Add the coffee/vanilla mix and mix thoroughly.
2. Add the dry ingredients and mix thoroughly.
3. Add the chocolate chips by hand.
4. Separate the dough in half. Form each half into logs, about 1-1/2 inches in diameter. Wrap the logs in wax paper and chill in the fridge for at least one hour.
5. Preheat oven to 325F/160C.
6. After the dough is chilled, cut the logs into ¼” slices. Arrange on an ungreased or parchment-paper lined baking sheet.
7. Bake 10-12 minutes. Transfer immediately to a cooling rack and allow to cool completely. Dust with powdered/icing sugar if desired. (We did not desire - the cookies are dark and mocha-ey and totally awesome.)
Notes:
The originals are very delicate; to be honest, I haven’t tried one of the cooled cookies yet, but they seem to be following that line as well. REALLY good - if you don’t want dark chocolate, though, you might want to go with the powdered sugar. If you like a sweeter cookie, these are NOT for you!
If the recipe concludes: “light chocolate flavor”, you guarantee I will tinker.
Mocha Chocolate Chip Shortbread Cookies
The original recipe was meant to be a light chocolate shortbread, perfect with tea. My original plan was to emphasize the chocolate by mixing in mini chocolate chips. And then I started to cream the butter, and thought to myself, “Self, why stop there?”
Why, indeed?
Mocha Chocolate Chip Shortbread Cookies
Based on ladyprydian’s recipe
Ingredients:
1 ¾ c (425 ml) all-purpose flour
1/3 c (75 ml) brown sugar, packed
¼ c (60 ml) cocoa, sifted
1 c (250 ml) unsalted butter, softened
1-1/2 tsp instant coffee granules diluted in 1 tsp vanilla
½ c mini semi-sweet chocolate chips
pinch of salt
Instructions:
1. Cream the butter until fluffy, about 5 minutes. Add the coffee/vanilla mix and mix thoroughly.
2. Add the dry ingredients and mix thoroughly.
3. Add the chocolate chips by hand.
4. Separate the dough in half. Form each half into logs, about 1-1/2 inches in diameter. Wrap the logs in wax paper and chill in the fridge for at least one hour.
5. Preheat oven to 325F/160C.
6. After the dough is chilled, cut the logs into ¼” slices. Arrange on an ungreased or parchment-paper lined baking sheet.
7. Bake 10-12 minutes. Transfer immediately to a cooling rack and allow to cool completely. Dust with powdered/icing sugar if desired. (We did not desire - the cookies are dark and mocha-ey and totally awesome.)
Notes:
The originals are very delicate; to be honest, I haven’t tried one of the cooled cookies yet, but they seem to be following that line as well. REALLY good - if you don’t want dark chocolate, though, you might want to go with the powdered sugar. If you like a sweeter cookie, these are NOT for you!