Espresso Chocolate Shortbread Cookies 

Ingredients

• Instant coffee powder - 1 1/2 tsps (I used Indian brand) OR 1 tbsp instant espresso powder
• Boiling water - 1 tbsp
• Butter - 1 cup, unsalted, softened and at room temperature
• Confectioners' sugar - 3/4 cup (original recipe calls for 2/3 cup) powdered sugar
• Vanilla extract - 1/2 tsp
• All purpose flour - 2 cups (I used maida)
• Mini chocolate chips - 3/4 cup OR finely chopped bittersweet chocolate
• Salt - 1/4 tsp (not in the original recipe)

• Method

  1. In a small bowl, mix the hot boiling water with instant coffee powder. Mix well and set aside to cool.
  2. In a large bowl, beat the butter and powdered sugar for 3 minutes or until the mixture is smooth. Add vanilla extract and espresso mixture and beat till well combined.
  3. Add the flour and on low speed beat till there is no trace of flour. Do not over mix it. Using a spatula, fold in the mini chocolate chips.
  4. Transfer the soft dough to a large zipper-lock bag. Place the bag on your work surface and do not seal the bag. Take a rolling pin and roll the dough into a large rectangle (9"X10 1/2") thats 1/4" thick. Seal the bag while pressing out as much air as possible and refrigerate the dough for at least 2 hrs or for up to 2 days.
  5. Preheat oven to 160C and place the rack in the middle of the oven. Line two baking sheets with parchment or aluminum foil.
  6. Remove the zipper lock bag from the fridge and place on a cutting board and slit it open. Turn the firm dough out onto the board and cut out any shape of your choice using a cookie cutter or use a knife to cut into squares. Transfer the unbaked cookies to the baking sheets and bake them for 20 mts The shortbreads will not change much color and will appear pale. Transfer the cookies to a cooking rack and bring them to room temperature before serving.