Espresso Shortbread Chocolate Toffee (Version for Printing)
Buttery espresso shortbread with chocolate toffee bits blends coffee flavor and chocolate crunch in every bite.
# Ingredients You’ll Need:
→ Cookie Dough
01 -
1 tablespoon instant espresso powder
02 -
1 tablespoon boiling water
03 -
227 grams unsalted butter, at room temperature
04 -
85 grams confectioners’ sugar, plus extra for dusting
05 -
0.5 teaspoon vanilla extract
06 -
250 grams all-purpose flour
07 -
100 grams chocolate-covered toffee bar, finely chopped, or 75 grams mini chocolate chips and toffee bits combined
# How to Make It:
01 -
In a small bowl, dissolve the instant espresso powder in boiling water and set aside to cool slightly.
02 -
Using an electric mixer, beat butter and confectioners’ sugar on medium speed for 3 minutes until light and creamy.
03 -
Incorporate the vanilla extract and dissolved espresso mixture, mixing until fully combined.
04 -
Add the all-purpose flour and mix on low speed just until the dough begins to come together. Do not overmix.
05 -
Gently fold in the chopped chocolate-covered toffee or the combination of mini chocolate chips and toffee bits until distributed evenly.
06 -
Transfer dough into a large zipper-lock plastic bag, leaving the bag unsealed. Roll the dough evenly into a 9 x 28 cm rectangle, approximately 6 mm thick, taking care to avoid creases. Seal the bag, pressing out excess air, and refrigerate for at least 2 hours or up to 2 days.
07 -
Preheat the oven to 165°C. Line a baking sheet with parchment paper. Cut open the plastic bag and transfer the dough rectangle to a cutting board.
08 -
Using a sharp knife or cookie cutter, cut dough into desired shapes and place onto the prepared baking sheet. Prick each cookie several times with a fork.
09 -
Bake for 18–20 minutes until the edges are just beginning to color. Remove from oven.
10 -
While still hot, dust cookies with confectioners’ sugar. Allow to cool completely on a wire rack before storing.
# Extra Tips:
01 -
Dough can be frozen in the bag and defrosted before use; ensure minimal handling to prevent excessive spreading.
02 -
Pricking the cookie surface with a fork prevents air bubbles and promotes uniform baking.
03 -
Cookies will keep for up to 3 weeks when stored in an airtight container at room temperature.