With that being said, the ones that came out were delicious. Emily — I’m not sure how instant coffee would be more appealing to a non-coffee drinker that espresso would be, but I’m sure you could use it. Alas, my family prefer the Salted Chocolate Chunk cookies, but we see what others think at the Scottish themed party tonight! When I unwrapped the “logs” to slice they just crumbled apart, so I pressed them into a baking dish lined with parchment paper and baked at 350′ for ~30 min until top/edges started to turn golden brown and served them as salted chocolate chip cookie bars. I think I’ll make them tonight and add a little finely grated orange zest to the dough and a sprinkling of cinnamon sugar when they come out of the oven. December 16, 2020. I just made these- and had no problems with the dough. I searched and searched for something that I thought would travel well and these were exactly it! I omitted the sugar and therefore omitted the egg wash as well. I found 14 minutes was about perfect. Deb’s Salted Chocolate Chunk Cookie recipe is still my fav, so…no worries. It smelled yummy and like coffee while baking, but some said they didn’t taste the coffee. MAKE it be a log, and it will be a log. I’d say it’s the opposite. ), beat the dough beyond “until flour is incorporated,” and used the stand mixer to incorporate the chopped chocolate (Lindt 70%). 18 minutes was way too long a cooking time, and I usually don’t find that my oven runs hot. I’m not sure if it was that or the awful oven I used, but they turned out very dry and didn’t taste very strongly of coffee at all. Also after adding the flour, use your hands to knead the dough instead of the hand mixer. Michelle — I’m not sure what went wrong–mine weren’t overly dry, certainly no more dry than a regular shortbread and thought they are not cloyingly sweet, I certainly didn’t find them lacking in sugar so… your guess is as good as mine. An o.k. Perhaps I missed something, but I don’t think the recipe tells one when to add the salt! Notify me of follow-up comments by email. Love your site but sorry to say these are nearly tasteless. I looked in 3 stores and could not find the toffee interlude bar, so I picked up another toffee bar, only to find out once I got home that it was a milk chocolate toffee bar. I also think kneading the dough once it is all mixed is a good idea. Good initial flavor (I also used Heath Bar bits) but a bitter aftertaste. After reading about so many people having crumbling issues, I used the entire amount of butter to have the extra moisture (Plugra, 2-1/4 sticks) and they turned out exactly like the pictures and are delicious! This seems to be a VERY common problem. A coffee-flavored chocolate chip shortbread cookie. I was looking at the comments and saw a lot people said the shortbread isn’t very sweet. They were a huge hit with everyone. Or cold butter will cream? Happy Holidays! 2 sticks, plus 2 tablespoons (18 tablespoons total), very cold unsalted butter, cut into small pieces ; 3 cups all-purpose flour; 1 cup powdered sugar; 1/2 teaspoon salt; 1 cup mini semi-sweet chocolate chips; 1/2 cup chopped hazelnuts or almonds (optional) 2 egg yolks, cold; 1 teaspoon vanilla I didn’t have any trouble with crumbly dough. They were a tad too light and delicate for my taste though. Tried this an they were delicious (the raw dough tastes so similar to Ben &Jerry’s cookie dough pieces… they may never find their way into the oven again!). Beware that if you chill the dough overnight, the rolls will take awhile to get soft enough to slice and the slicing can get tricky due to the crumbly dough and chunks of chocolate but SO worth the level of difficulty. I had a few chocolate samples I was lucky to come into on book tour and used a few of them, plus the end of a block of Scharffen-Berger. Appropriately – for shortbread – loose, crumbly, but holds together to work with. We had breakfast for dinner with friends last night, and I made your leek, ham, and gruyere egg bake which was delicious. They are so quick and easy to prepare and have a lot of flavor. You didn’t perhaps put the egg *in* the dough, did you? This morning I opened the parchment paper and the log is crumbly and not staying together. Is there any way to replace the instant expresso with a strong decaf, maybe using a French press? I was able to taste the espresso in the uncooked dough but not so much in the finished cookies. Not that anyone’s asked but what I’ve found easier to do is instead of rolling the dough into logs, I’ve started pressing them into a square cookie pan lined with baking paper, then wrapping the entire pan with plastic wrap and refrigerating as per usual. 2 cups (250 grams) all-purpose flour I used European butter; my dough was crumbly but came together fine upon mushing it into a roll in parchment paper, & they cut ok & baked without spreading. guess we need to use european butter. Why am I exploding chocolate shards all over the kitchen, cutting the chocolate into chunks, when I could just go buy a bag of dark chocolate chocolate chips? Also, most of your commenters are of the “this sounds good” variety; a comment that has zero value to those wanting to spend the time and money on a recipe. After reading the comments, I suspected that I hadn’t sufficiently creamed the butter and sugars (thinking my ingredients were too in my winter kitchen). I have just put the dough in the fridge, I didn’t have any bags but used cling film and it worked perfectly. We coaxed the crumbly mess into two logs (minus a lot of tastes, which were great! How much? I’ve made them multiple times and we all think they’re delicious! That’s what I did the first time and a food writer/recipe tester friend of mine helped me troubleshoot. 4 oz. :). Can you share with us your recommendations for when to use an insulated cookie sheet? Probably three times. But the taste was great which means we almost forgot it was a Passover dessert. I chilled the dough for 2 plus hours. flour than King Arthur for making cookies. I think I might try it again but without the chocolate chips. I did just lick the spatula clean, and maybe the bowl too. Hi! i usually put egg into the mixture. I love shortbread cookies. I had all of the ingredients on hand and the recipe looked simple, yet unique. Thanks for sharing! Me too! Another thing I think helped was that my oven was a bit hot (forgot to convert for convection) and they were definitely done in 10 minutes, so the temp was not too low which sometimes causes spread. You’ve inspired me to try the recipe now — thanks! They were one of the most popular on my cookie tray this Christmas! Sotto voce: These cookies…and the method…oh my goodness. hope this helps! Unfortunately I forgot to salt the cookies…so missing a crucial element…but I love the shortbread flavor with the chocolate chunks. I’ve never tried making shortbread, so I’m looking […] » How To Make Espresso Chocolate Chip Shortbread Cookies says: October 4th, 2011 at 1:02 pm […] found this for Espresso Chocolate Chip Shortbread on Food Gawker. I didn’t add salt (should have read all the reviews?) But they were really easy and smelled amazing in the oven so it would be worth trying again! As you said, I have never had a cookie that really tasted of coffee, although I do like to use coffee to boost a chocolatey flavor. 2) I didn’t have a chocolate bar, so I just rough-chopped some dark chocolate chips. Have fun! I made a batch of the dough and transported it in a cooler to my son’s house (3 hours away) and baked them that evening. The first time they were too crumbly (beyond salvaging) which I think was because I didn’t beat the butter mixture long enough. Maybe the taste will change if I let it cool a little more. If the advertising was awful, I imagine the latter. 1. 1 tablespoon (15 ml) boiling water Can’t wait to try this again, but the right way. These look amazing. and reuse), and beat another few seconds until no more liquid is coming out. I did have a little bit of crumbling and spreading while baking after the 30 minute freeze. Wtf?? Maybe I’ll go back to garbage supermarket butter next time? Maybe a handful of slices remained intact. Lovely finger smacking recipes !!! You can add a small pinch of salt to just enhance the flavor, or a bit more for salted butter. I also made them yesterday afternoon, so they were in the fridge overnight, which was key. This year, though, I tried Dorie Greenspan’s World Peace Cookies, and these remind me of a sort of butterscotch version of those. will be trying again and working the butter longer! Wonder why results are so different…. Since I didn’t follow the recipe to a T, I think it’s worth trying again. Do I put on the egg + sugar on the whole thing, or should I just slice off what I want to bake, roll it in the egg and sugar, and keep the rest of the dough naked until its ready to bake? My husband and I both think that they’re better than regular chocolate chip cookies (crazy, right?). My daughter wants them but look like reviewers had problems with dough and chilling ?? I’m going to have to make these througout the year. I think the cookies I made are good but nothing spectacular. I am baking your tiramisu cake (sans alcholol..I know how absurd that sounds) for my coffee- loving husband’s birthday. BUT, the recipe called for working the crumbly dough until it came together in a ball, then you pressed it into the pan. Thanks for sharing this awesome recipe! The more perfect the dough feels when you’re mushing it together into a log, the less shortbread-y and more spread-y they’ll be. (I had already started the process before I realized I was short. I was a little bit scared after reading some of the reviews here, but I had to try them anyway. these sound as yummy as my Caramel Macchiatto shortbread…which I will post on my blog this week. It’s not a major player here. I use a scale to bake! Sure, it’s possible that I spend too much time consuming food media, the takes, the Tweets, the Instagram Stories. I used an assortment of chocolates–dark chocolate with espresso beans, baking chocolate and a hazelnut truffle bar. I also used 1/2 European salted butter and 1/2 TJ unsalted. I am just an occasional baker so always a bit scared to experiment in this department. I’d image they’re traditionally used with more stiff doughs, however, which hold intricate shapes better. These are GOOD. Really? I just pulled these out of the oven (and, with the help of my sister and our roommate, have already put a dent in the delicious things) and they are awesome! They are disappearing fast! As I am typing this we are expecting 25 cms. i didnt have and couldnt find any instant espresso so i used 2 tablespoons of regular instant coffee and 1 tablespoon of boiling water. I just baked these off and they are delicious. Crumble issues? This may get buried because it’s an old post, but is the butter fridge-cold instead of the more usual room temp? Seems better safe than sorry. Baked cookies keep in an airtight container for 5 days, or so I’ve heard. I am excited to make a coffee extract from scratch and possibly try that when I make these again! Ati — The chilling helps you roll it out. Food And Drink. Food 52 has instructions on how to cream butter & sugar by hand. So I have the log chilling in the refrigerator, just jumped on my treadmill, to burn off the calories of a cookie before I have one, : ) was reading the recipe again on my I pad, realized I only used one cup butter, forgot to add the 2 tablespoons… what affect will this have? Thank you for the recipe. I weighed my ingredients and the cookies also spread, not thin like crisps but the edges did not remain squared off and they look more like regular chocolate chip cookies. Even better than the first batch. However, when I baked them they all melted into one big cookie crust, they taste amazing, but they’re definitely not cookies. They tasted awesome, the sugar edge adds a really good crunch. Instead I used Alessi espresso grinds and these were heavenly!!!! I’m very much a recipe follower and don’t substitute things, but this time I \made a few minor tweaks which made MY life easier. After realizing this I disassembled my “logs” (which fell apart as expected) back in the bowl and mixed in the second stick of butter. Sometimes I add a bit less salt to the recipe to compensate, but what do these people who buy unsalted butter eat on their toast? This came in a package from Hershey’s. What am I doing wrong? Mostly because I don’t want two types of butter taking up room in my fridge. These are the best cookies ever!” Oh man, what a mess! I used KerryGold salted butter. They are definitely more fragile than a normal shortbread, as the thinness does not leave them as durable as a regular shortbread. So I initially made these close to 2 weeks ago–baked off one log and left the other one in the fridge. So I am going to try to make cookies and will soon give you the updates. Did you use Convection Bake or Regular Bake? Do you think the recipe would work equally as well as individual cookies? I tried one and I might be a shortbread convert! I have made these 4 times (once from here, twice from Alison’s cookbook, and then once more from here), and it was only on the 4th time that I did NOT see spreading. These little cookies are delicate and full of flavor. Inspired a vigorous family debate about shortbread vs. traditional chocolate chip cookies. Works so much better than any knife. No spreading. Everyone loved these cookies, delicate and delicious. Eleven years ago: Parmesan Black Pepper Biscotti, Hazelnut Truffles, Russian Tea Cakes, And for the other side of the world: It did take about 9 minutes in my Kitchenaid stand mixer to get what I think of as “light and fluffy,” starting at a lower speed, and getting to about 6 halfway through. But I only keep UN salted butter in the house & my hubby has high blood pressure. – These were good the day I baked them, but they tasted like regular chocolate chip cookies; they were great (softer, more shortbready) the next day and outstanding on day three. It’s probably easiest to cut the cookies before freezing them. Sign In. Alison posted an Instagram story the other day addressing this issue. It didn’t need to be fluffy because I couldn’t get it there! Followed the recipe to a T. Any ideas?! It worked perfectly. My father, who doesn’t like “American-style” biscuits (cookies) ate three. Coffee flavor is great – just there, but not overpowering! Bake for an additional 10 to 20 minutes according to texture preference — less time will yield a more tender, crumbly cookie; longer and it will be more firm. I’m not fussy when it comes to shortbread but these are a HUGE improvement over tollhouse cookies. But… I had major spreadage with 250g butter and 295g flour. I liked the crispy edges the sugar gave, but I was just overwhelmed with the sweetness. She was wondering about the butter portion. Mixed the flour in with the sugar/butter mixture for about a minute or two. Hubby immediately said I should make more to share with friends, because he was going to eat the whole first batch. Colorado baking @ 5000 ft. I would love to be the kind of the person that always has a “roll” of them in the fridge just waiting to be baked. I started with cold butter and creamed until fluffy and all butter was incorporated (maybe 2-4 min). The logs got quite hard in the fridge for 3 hours. I couldn’t help myself! Easy recipe! (One hand on the tip of the knife, so it’s not technically chopping, more like separating). I have one half of the dough left in the freezer and am looking forward to using it! That is an interesting use of “fresher”. I have to add to the chorus of appreciation here. These are absolutely perfect! By the way, I love your blog. Hi, Deb. I think they just needed a little time to firm up after baking. 3) I had serious doubts even though the crumbly stuff did compress into nice rolls. sure are easy. I tried to package these up into cello bags for gifting, but they are too crumbly and broke up. The cookies tasted bland. It smells soooo delicious from start to finish. I wonder if this dough can be rolled out, chilled and cut with a cookie cutter, like Dorie has you do with her shortbread cookies (which I made SIX variants of for my Xmas cookie boxes because they are effing perfect.). I followed the recipe exactly, weighed everything, used high quality butter (Kate’s). 3. Heck yes. I let my butter sit out for 30 min then whip it with stand mixer for at least 5 min (with sugars and vanilla). I am totally impressed. Because I love chocolate and orange and I used to drink Starbuck’s Mocha Valencia’s. Mar 14, 2019 - Can there be a cookie of the year? I usually buy unsalted to I can control the salt.. but maybe salted is recommended for these bc they are supposed to be a salted tasting cookie?! In fact, salted butter is supposed to stay fresher longer because salt is a preservative. I know that European and American cup sizes differ (and I have no idea which my set are!) Thanks! I’ve never made a shortbread cookie before but I had to try this one! Hi Deb. I froze it and just thawed it for about a half hour. They’ll be going with me tonight to a dinner party – need to get them out of the house! I still dream about them – they were so good. There’s just enough flour to hold it together, just enough brown sugar to suggest a chocolate chip cookie, and chunks of irregular chocolate pieces to “prevent chip congregation” (although, warmly, let me suggest that only a monster could hate such a thing). (We've been "newcomers" for 18 years now!) Something having to do with the steam that develops during cooking, the formation of layers which creates a very tender crumb. Though toffee crunch pieces would be a great addition as you suggested. I did too. These are great! My technique is to use a food processor instead of mixer, it really works well with chilled butter. They are delicious. Holy cow amazing cookies! Good to know that a little rest makes them even more worthy of hiding on a high shelf (and from my coworkers)! A perfect and quick make ahead recipe that I can throw in the fridge a day or two ahead of time. We skip the egg and just press the raw sugar into the edges. oh craps. I’m sure this is a mistake on my end and not the recipe, but any suggestions? I had very little crumbling of the dough, both while I put the dough in the parchment paper and while I was cutting. They also weren’t very sweet. i have read all the comments before yours, and alot of people are having problems…. But the shortbread lovers in the family loved them. These are amazing. Mixed size pieces are fine. of snow so it is a great baking day. Ditto…I have never bought unsalted butter. No issues with crumbliness as long as you beat the butter + sugar thoroughly. as if there were anything more to say about this cookie, your additions, as always, were notable and fun to read! It’s only been sitting in the fridge for about half an hour and I don’t plan to bake it till Monday (it’s Saturday evening where I am). * He doesn’t even wait till it defrosts! Nov 27, 2016 - there's nothing wrong with you that two cookies can't fix. Dough was still firm, but absolutely no crumbling and incidentally much less spreading than the first batch. It definitely could be but I have made these both ways. Dough was never crumbly, was more sticky. I only have a non-convection oven. My husband and toddler are currently devouring these post bake! But, I am going to experiment with the Gold Medal. Cookie Recipes. i found it to be slightly too sweet, so I’ll use a little less sugar next time. Baking the rest of the log after a two day rest in the fridge. I made these before last Christmas. I dunno. I think the espresso flavor seems stronger after storing them for a day or so. It works almost as well and saves us an egg during winter when eggs are scarce. In any case, I made these cookies a couple of weeks ago for my husband to take to school. No issues with crumbling, cutting or spreading. Did the recipe change? I got lazy one day and took the remains of some browned butter (salted) CC cookie dough and spread it out in a giant cookie..and baked it. I’m wondering why mine came out less than tender. I’m hearing sparrows falling off of trees due this indiscretion. Notify me of follow-up comments by email. Deb, in your haste to get these into the oven you forgot to tell us when to add the egg. It’s really hard not to make these right now!!! Well, definitely….ummmm…..ok, just make them and call it never going back to regular chocolate chip cookies ever again….. You described them perfectly, Judi! It might have a weaker, or less pure flavor however, so I would try to find something better than Sanka, you know? I just made them with a hand mixer (a few hours ago), no problem. Deb I live in Chimay, it’s funny to see you use a butter that comes from Belgium and especially from my hometown! Roll dough out into a large square, 1/3-inch thick. I’m no chef but these cookies were pretty easy to make. Thanks for another great recipe! You can get up to 20% more flour by the dipping method. Then egg wash and sprinkle sugar on each slice before baking. I’d say that on both this recipe and the Dorie Greenspan World Peace Cookie recipe in the archives, the single most frequent complain is about the dough crumbling as you slice it. Still, I figured if I was that far into the recipe I might as well forge ahead, and I’m glad I did. https://www.melskitchencafe.com/caramel-oat-chocolate-shortbread-bars Yum I am eating these now! I feel like I’ve seen Dorie suggest this somewhere for one of her cookie recipes so I’m curious if the dough needs to be in a mass for the flavor to develop or if that will still happen if chilled in cookie-size portions. Dec 29, 2017 - Can there be a cookie of the year? The dough was still crumbly when I made the logs, but I had no problem cutting with a sharp serrated knife after a few hours in the fridge. Thanks much, we enjoy your approach to cooking immensely! thanks. Like cookie dough”. The chunks of chocolate made a few of them break apart as I cut them, but they were easy to push back together. I thought that 1 cup of flour = 125g. i have just made this but my dough looks much stickier than yours – more of a paste- hopefully it will firm up in the fridge but thinking i need to add more flour? Add the mini … They were great, but I think that next time I make these, I’ll do like commenter 57 did and add 1/4 teaspoon salt or so. Still tasted good, but I think I’ll stick with your salted chocolate chunk cookies in the future. I used Kerrygold butter, plus a little unsalted to bring it up to weight and Lindt 70% chocolate, roughly chopped. They looked just like the picture and the flavor and texture are unbeatable. She said this should also help with the crumbly dough problem others have mentioned too. The surprise little bits of caramel made these even more delictable. We had them toasted this morning and he said he needed orange juice with his second one because orange juice is so good with blueberry muffins. (Yes, I’m outsourcing my editorial duties here because I’m at an impasse!). The texture was off on the first batch because of this. Best.Cookies.Ever. Pressing it into the zip lock bag is amazing. Recipe Notes. They did spread quite a bit in the oven. I used European salted butter plus a little unsalted to make up the difference for what I needed. Quick question: how do I store them? Hope your tour’s going well. Gotta, gotta, gotta make these cookies! So I was searching for a new ice cream recipe to make for tomorrow’s Labor Day BBQ and found your Butterscotch Ice Cream (Done. For those that don’t have (or want to buy) espresso powder, the iced coffee concentrate on this site works wonderfully. I made the Coffee-Toffee version for a Cookies and Cocoa party this past weekend. Since I’ve read a few comments of people experiencing similar results, here’s what I did differently this third time: 1. Good luck! You end up with about a cup of beautiful fresh cream butter. Delicious cookie! These are definitely in the big win category! My father supplied milk to this Co-op for over 25 years, and in my opinion, it’s the best Irish butter there is. I used the correct amount of European butter. I only cooked one of the logs, so I’ll be curious to see if the second log comes out differently. I would like the recipe but after all this feel I could make them until I hit it right. I assume after the initial “light and fluffy” stage? None of us are reinventing the wheel (not even Dorie), but the least you can do is admit salt does not a transformation make. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats. It seems most people who are having success in the comments are using a serrated knife. I did a similar thing with the rose flavored version using white chocolate wafers to coat the bottom. Dorie Greenspan’s Espresso-Chocolate Shortbread are an awesome example of this, and were the first time I have had a coffee-flavored cookie that really, truly tasted first and foremost like coffee. and it would be helpful to know how many batches I need to make. After resting in the freezer they cut much more easily and baked up very well. Still – magic! Chilled the dough for about 3 hours and used a freshly sharpened non-serrated knife to slice the dough, and I had almost no issues with the dough falling apart. The toffee flavor is not quite as strong as I expected it to be, but they are awfully good nonetheless. I love the coffee flavor-it’s amazing how such a small amount of coffee really adds to the cookies. I found the raw sugar sprinkle to be a little unruly. Making these for Easter brunch! It’s definitely better than American butter. I had the same problem – they spread and lost their shape (though were still edible!). These are delicious. Because I really want to. Good Luck and Happy Baking! I used instant coffee and I found the coffee flavour was there, but would definitely be better with espresso. I just found your site and made these cookies. Love, a LONG STANDING SK addict. I can see how some people are saying meh, because they’re not as sweet, but to me they are a perfect cookie. I only had my hand mixer but made sure to mix well enough so that the sugar/butter mix was fluffy. I wish I had packed a few more! Which Ive never attempted, because Ive been told its a finnicky recipe? – Make sure your butter isn’t TOO cold and beat it for 1-2 min longer than you think I wish I had checked this blog yesterday!! It was such a treat meeting you. Sure, it’s possible that I spend too much time consuming food media, the takes, the Tweets, the Instagram Stories. I ended up having to give them 19 minutes and it made me wonder how much this affected the taste. Sugar frico!?! This year, Asher got to help and had so much fun. I was nervous to make these after reading the comments, and fortunately had no trouble at all. Did anyone else have this problem? Chocolate Chip Shortbread Cookies are all the goodness of melt-in-your-mouth shortbread combined with a little bit of chocolate. I made these this weekend and they turned out great. This is one of my new favorite recipes. I thought you might find the trivia regarding the book sales at Omnivore bookstore in SF interesting. one last thing, i didnt have a ruler so i couldnt really measure when rolling, i just rolled the dough out to fit the edges of the bag, which is a little bigger than you recommended. I could barely cut them and basically had to reshape them into balls. I would feel comfortable freezing these cookies WITHOUT the sugar coating – the sugar coating won’t do well in the freezer. Thanks Deb Going into cookie jars along with your slice and bake lemon poppyseed cookies and cranberry and white choc biscotti and honey angels (recipes sourced elsewhere) for my daughter’s kindergarten teachers. But if I didn’t, I wouldn’t h… Explore. Like some commenters above, I wound up substituting for the instant espresso (used some coffee flavored liquor that was lying around), so will definitely have to try them the true way sometime soon. Needless to say, they’re ok. Other than overlooking the very important salt factor, I had no problems. Thanks for the recipe! Love these! I’m an occasional baker, and have never had a problem using salted butter. The only thing I’d do differently (and only because I can’t cut a straight line to save my life, or, apparently, roll out dough into a nice even-edged rectangle) is roll them into logs and slice (World Peace and Margarita cookie-style). I let them sit in the fridge 24 hours and baked them off last night, they were absolutely delicious, however they spread considerably and flattened out. Let it sit on the counter till it gets room temp (I usually leave it out for about 3 hours), then pour it into a deep bowl and beat with a hand mixer as if you were making whipping cream. Add chocolate chunks and mix until just incorporated. Oh hell yes! Help please. I’m thinking about trying it and would love to hear how it worked! But if I didn’t, I wouldn’t h… Explore. I searched for months for the recipe and finally found one I could adapt. Thank you! Made these by weighing all ingredients, using one block kerrygold and enough “regular” butter (couple tablespoons) to hit 255g. I came back only tonight and remembered the other log. I made these ages ago and am making them again this weekend for Mother’s Day for my mother in law. The Pecan shortbreads didn’t look nearly as nice, though. The tiny chocolate bits are reminiscent of Everyone’s Favorite Dorie Cookie, the World Peace variety, but even cooler in this because they’re more contrasted to the cookie flavor. Ingredients for Chocolate Shortbread Cookies: 1 3/4 cups all-purpose flour *measured correctly 1/2 cup granulated sugar 1 1/2 sticks (12 tbsp) unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract Pinch of salt 1 cup semi-sweet chocolate chips. I wasn’t planning on baking cookies, but I did. Best, Janet p.s. Oh, such a tragedy… ;-). I thought they were salted butter-cookies and not salted-butter cookies. I made the dough late at night and creamed the egg into the sugar!! I used half mini chocolate chips and half toffee bits (Heath-not covered in chocolate), which tasted great. I think if you cut straight down with a regular knife your dough is more likely to crumble. I had no trouble slicing them. Proceed with caution.” Okay fine. What happened?! I put a timer on, drape a tea towel over the kitchen aid so it doesn’t splatter, and go do something else for the 5+ minutes it takes. If you follow the measurements as outlined, you have nothing to be scared of. Did my cookies melt more because of how I goofed up mixing them do you think? Would substituting the bloomed instant espresso powder for fresh, real espresso, change anything? Only chocolate chip. I creamed the butter and sugar for a long period of time (it was definitely fluffy!) So far…so good! Also, I baked a bit longer… maybe 20 minutes. I also mixed a little past “just combined” when I added the flour. but never had expresso flavored ones, especially homemade one. I’ve made these cookies many times using different recipes and they are one of my favs. SO yummy though! I feel protective… of a cookie. Sooo…the second time, I used TJ dark chocolate covered espresso beans to replace half of the chocolate. Recipe from smittenkitchen.com. Maybe because of the butter or because I used the Kitchen Aid and let the butter and sugar mix for at least five minutes. I didn’t have flaked salt, so I used a grinder and used a couple grinds in with the demerara sugar I rolled them in. I haven’t tried the cookie yet and should. Hi Val I couldn’t salvage either one. i think we can add hazelnut powder in this recipe too!! Also, used Scharffen Berger baking chunks and left them whole. This shortbread looks fantastic! Fast, Easy and they will be gone in seconds. For the people having trouble with the dough not coming together, one detail from eater’s version of the recipe that might help is to cream the butter with the sugars 3-5 minutes until REALLY light and fluffy. Hopefully there will be a few left! I had zero issues! Just FYI — when you take them out, they will be a bit soft. There are other sites as well if you search “how to cream butter & sugar without an electric appliance”, There was a really funny article about this very question! The coffee cookies will go well with the Starbucks gift certificates. I let that butter/sugar whip up for a solid 6 minutes. They are clearly shortbread, so it won’t replace my standard chocolate chip cookie recipe, but will be a nice alternative! I followed the recipe to a T and used King Arthur Espresso powder; is it really a whole Tablespoon?? I only had 2 sticks of butter so I used some avocado oil to make up for the 2 additonal tbs the recipe calls for. I will try one more time in case there was an error in my measuring, but due to the shortbread itself, not a ‘wow’ for me. Ugh – I’m such a dingbat. Chapter 3- watch as cookies ooze over the parchment as they cook. The original video from Allison says to use cream if you’re allergic to egg. I added a handful of those Nestle skor toffee bits to the mix and it really compliments the cookie! — might explain it. My fav pastime is now to make all the cookie recipes ! Thoughts? But I would much rather have a normal chocolate chip or a normal short bread. I think ovens vary and baking times vary the most with small things like buttery cookies. so I applied the ones I use (and used). I found the cookies deliciously rich to the point that they could be a bit smaller. It does smell divine, though. I always use salted butter for baking. We doubled the recipe but read back through and it looks like we did everything right. The did spread a bit which I wasn’t expecting. I used cold tillamook butter and froze the dough for 40 min before baking. For anyone wondering, as I was, whether you can make these brownie-style in a pan, the answer is yes you can. I’ll definitely make again!!! This past time I combined this with the espresso shortbread recipe (Used espresso powder from King Arthur), and added some toffee bits for good measure with some dark chocolate chunks. You’re saving my baking butt this year. *Chocolate bar flavors: Use a flavored chocolate bar to make these your own: salted, mint, brown butter, toffee, cherry, orange, etc. These are very good, even though I didn’t quite follow the directions. Required fields are marked *. And dark chocolate, and coffee??? There crumbled a bit when I cut the log, but nothing serious enough that pressing it back together didn’t fix. Did not have a problem with crumbling because I held the slice together as the knife went down. Sure, it’s possible that I spend too much time consuming food media, the takes, the Tweets, the Instagram Stories. 5 stars, A+++, 2 thumbs–any way you slice it (no pun intended), Deb’s chocolate chunk shortbread are always a hit. I made these for Valentine’s Day–I cut them into heart shapes and then dipped half of each cookie in chocolate. The other log I froze. But I realized it before baking and dumped my mixture into another bowl, beat the additional butter until creamy and combined everything. I still think they may have been under. I was hopeful he would love these, based on the description “the first time I have had a coffee-flavored cookie that really, truly tasted first and foremost like coffee.” I also bought real espresso powder. I made them today and got super nervous reading the comments section that my dough wouldn’t come together. I made very strong espresso (in my Aeropress) and put 2T into the dough in place of the instant espresso mixture. If I kept all the dough at the same depth? Next time I’ll try them with the “good” dark chocolate chips just for easing the mess factor. Jan 11, 2018 - Can there be a cookie of the year? I decided I like my shortbread with more subtle flavorings than chocolate. I did not do the egg wash or sugar on the outside, but left them in the fridge for about 2.5 hours and then (gently!) That said, I tested this both ways, but I do fluff-then-spoon/scoop. I have the same space issue and always “skip” when I see paddle mixer recipes but this just sounds too good to pass up! Have made these twice. Hm, I suppose that wasn’t the clearest explanation, but having not experimented with this recipe and mixed flours, I’m stabbing at a guess. Dessert. Wouldn’t roll or come together. This did not bake at all for me! Thanks for the recipe :). For those of you stating the dough was super dry and crumbly, mine came out the same way the first time I made them, but I made a bonehead mistake the first time and that is that I only put in 1 stick of butter plus the two table spoons….not two sticks butter which is 1 cup! Chapter 2- 2 hours later; feeling more smug as I easily slice through the log. These were amazing – I had to make two batches, because people kept eating them. It was really yummy. I might try using half powder, half bakers sugar. I recently made these for my sister’s birthday as she’s been staring at them for awhile. Explore Love Eat: Oatmeal Dark Chocolate Chip Cookies (Walter Townsend) How to Make Chocolate Chip Walnut Cookies. I have been warning my food-loving friends who have also been eyeing this recipe that is not worth the hassle or heartbreak. As for taste – I think I hadn’t fully thought through short bread plus chocolate chips so I was expecting standard chocolate chip cookie, which is silly, because that’s exactly what they are – so so buttery (in a good way). And they look more like Deb’s photos too. I used a double-shot of espresso pulled from my local cafe. The only times the dough crumbled were when I hit a chocolate chunk and I was able to piece it back together. Just thinking out loud since caffeine is a no go for me. My family always complains when I stray from the stand-by chocolate chip cookies that we love, but these were a huge hit. I followed the recipe exactly and it was so crumbly I could form it into anything. Also, if you can resist, let them cool first. I will say I substituted the chocolate chunks with what she had on hand – chunks and chips! 7. I was cooking with my 4 and 6 yr old, and they were making me nervous. Loved them. I had no crumbling issues at all. So I tried to compensate by sprinkling extra sea salt. I let the log thaw about 40 minutes before the egg wash and sugar rolling. After seeing pictures of this cookie non stop in Instagram for I gave up and finally joined the salted butter chocolate chip shortbread bandwagon, and I cannot look back. Whether there is a meaningful decline in taste is up for argument; but it seems odd to consider such an item “fresh”. I rarely struggle with recipes which was why I didn’t want to give up. This recipe sounds equally delicious, and I cannot wait to try it. MMMMM….. I usually cop out and just make sugar cookies. So just seeing if this would translate because I generally hate making cookies. In our absence, we leave you with a Week of Cookies–this is recipe one of four. I’m struggling. I don’t to look at toothbrushes when I open my Smitten Kitchen email. Bites seem to dissipate in your mouth, but not so quickly that you feel you were shorted. I agree it could be the cookie of the year. I managed a log-ish. I’m heartbroken. Each slice totally fell apart into crumbles and I had to mash it into something that resembled a cookie. I double and triple-checked to guarantee that I didn’t misread a unit or an amount, but I followed to a tee and the resulting dough was just… an absolute mess. The butter also sat out until it reached room temp (70F down here today) and I used a stand mixer to beat it until it was almost the texture of buttercream. I’m also reminded of shortening when I taste it. all savory), her Whole Wheat Pasta with Brown-Buttered Mushrooms, Buckwheat and Egg Yolk, Baked Pasta with Artichokes, Greens and Too Much Cheese and do I have to stop here? These were absolutely perfect and delicious. See my comment. I did bake them about 17 minutes to make sure they wouldn’t be soft. It cut fine but the cookies are just average: shortbread & chocolate; there is no interplay between the two flavors and none of the enticing brown sugar notes of an actual chocolate chip cookie or wonderful chewy to crispness dynamic. I hastened this along in the freezer (30 minutes, tops) but did feel that the cookies were better after resting longer. It’s awesome. Dec 30, 2018 - In my mind, there are few higher callings in the baking world than cookies, and simply no higher cookie callings than shortbread, so I cannot think of a better place to start my Week-O-Cookies… I find it way too salty in general, but it’s perfect for these cookies. I hadn’t read the comments before I cooked them. Mar 14, 2019 - Can there be a cookie of the year? What kind of margarine and chocolate did you use? But then, once baked I, who must be a chocolate infidel can’t tell the difference between Guittard and Nestles either. No spreading, very tasty. Would these be good with crushed potato chips added to the batter? This will be the first batch of shortbread cookies I’ve made, but I can’t wait. Now to bake them. I haven’t tried it myself but I hope that helps! I have used empty frozen juice containers to put refrigerator dough in, they also freeze well that way. I chilled the dough for nearly 3 hours so I’m not really sure what to do differently in the future. Hard. Of all the recent baked good treats, I think these might be my favorite! My dough will barely stick together! Let the dough rest overnight and then today rolled it in the sugar, sans egg so made sure to really press the dough roll into the sugar. It came together beautifully. My dad requests them every year for his birthday. Same issue here! The shortbread looks so yummy, love it with chocolate chips :D. Okay, these are delicious!!!! Any thoughts on this ? I love short bread cookies which taste even better with tea in my opninion. is it necessary to use confectioners sugar? Chill until totally firm, about 2 hours. If you’re for some reason on the fence, I encourage you to get off and make these now! Buy one pint of the richest, most luxurious heavy cream you can find. (120 *2.25 = 270 grams (not 295- which is 25 grams more). Thank you for the great recipe. I made these sometime this year, but we didn’t like them nearly as much as your salted chocolate chunk cookie recipe. 6. No crumbling, no spreading beyond normal, and only four cookies left! What kind of flour were you using? Would you use baking wafers in these or would they be too uniform? Your cookies look delicious! While the chocolate chunks were a nice look, the actual chopping of the chocolate was not fun and made a huge mess. The texture was different: soft and almost sandy. I made these and decided to use them with chocolate ice cream to make sandwiches. I used it, turned out delicous! I filled up two sandwich bags and flattened the dough with a book, as I don’t own a rolling pin yet. I do have to admit, though, that the slicing can be quite difficult since I typically make the dough ahead of time and freeze it. Make sure to still get the sugar/butter mix light and fluffy before you add the flour. I left the rolls in the fridge for 24 hours. Not sure if you were measuring or weighing but it made all the difference! I packed the crumbly mess into logs hoping it would solidify enough in the fridge, but It came out still so crumbly I could do anything with it. In a few minutes it will go from whipping cream to separating out solids from liquids. Next time I will try the full tablespoon. I actually thought it was Smitten Kitchen who, a while back, said we should really always be using salted butter for baking. but it’s the biggest baking disaster I’ve had. I double checked the amounts I used and it was all correct. I just made these delicious cookies & didn’t have any problems with crumbly dough. Can I replace both sugars with granulated brown sugar? fyi, deb, the big fairway did not have it, but the coffee guy ground up a dollar’s worth of espresso up for me superfine and said that would do as well. Smitten Kitchen Went to Aruba and All I Got Were These Lousy Cookies! Thx! – dough isn’t cold enough I tried them with toffee pieces too, and they were delicious!! 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