Mocha Shortbread Cookies
Cuisine: Dessert, Snack
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
  • 2¼ cups (316 grams) all purpose flour
  • 2 teaspoons (3 grams) instant espresso powder
  • 1½ teaspoon (4 grams) baking powder
  • ½ teaspoon (4 grams) salt
  • 12 tablespoons unsalted butter
  • ½ cup (105 grams) sugar
  • 1 egg
  • 3 ounces (87 grams) semisweet or bittersweet chocolate, melted
  • ¼ cup (39 grams) Callebaut Crispearls
  1. Whisk together the flour, espresso powder, baking powder and salt. Set aside.
  2. Beat the butter and sugar until light and fluffy, about three minutes. Add the egg followed by the vanilla.
  3. Blend in the dry ingredients.
  4. Shape the dough into a log about 2" wide. Wrap in plastic wrap, parchment paper or wax paper, smoothing the edges so that it is round.
  5. Refrigerate for several hours or overnight.
  6. Preheat the oven to 350°. Line two baking sheets with parchment paper and set aside.
  7. Slice the dough into ¼" rounds. Place on the prepared baking sheets. Bake at 350° for 18-20 minutes. Removed from the oven and cool completely.
  8. Brush or spoon the chocolate over the top of each cooled cookie. Drop Crispearls on top of the chocolate. Refrigerate to set.
Recipe by Desserts Required at