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  • February 5, 2023

Mocha Shortbread Cookies

January 29, 2017 By Betsy Cohen

Mocha Shortbread Cookies are a fun twist on a traditional cookie. Bursting with buttery goodness, the chocolate topping and Crispearls are decadent!

Mocha Shortbread Cookies


Do you love shortbread cookies?  I do.  I love the denseness of them.  It’s like the buttery goodness is sooooooo compacted that it practically busts wide open with each bite.  

Mocha Shortbread Cookies are a fun twist.  I couldn’t decide if I wanted coffee or chocolate so I chose to include both and then I was very very happy.  

Mocha Shortbread Cookies are a fun twist on a traditional cookie. Bursting with buttery goodness, the chocolate topping and Crispearls are decadent!

What started with a wandering eye in my pantry ended with Crispearls on top of Mocha Shortbread Cookies.  After the cookies cooled completely, I used the backend of a spoon to spread melted chocolate over the top.  The finishing touch was dropping Crispearls over the chocolate.

                       Callebaut Crispearls         Baking sheet         Guayaquil chocolate
                        Instant espresso powder                 Kitchen Aid Mixer       Rubber spatulas

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If you are not familiar with Callebaut Crispearls, you are in for a decadent treat.  Crispearls are crunchy biscuit hearts that are wrapped in the finest dark chocolate.  Milk and white chocolate, strawberry, and salted caramel are other coating options.  

Mocha Shortbread Cookies are a fun twist on a traditional cookie. Bursting with buttery goodness, the chocolate topping and Crispearls are decadent!

I had trouble not eating all of the Crispearls right out of the package but I really wanted to dress up Mocha Shortbread Cookies so I resisted.  If you prefer your cookies plain, then skip the chocolate and Crispearls topping.  You will end up with coffee shortbread cookies instead of mocha ones but you really can’t go wrong, either way!

Mocha Shortbread Cookies
Print
Recipe Type: Cookies
Cuisine: Dessert, Snack
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Serves: 27
Ingredients
  • 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
Instructions
  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.
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Filed Under: Cookies Tagged With: all purpose flour, baking powder, Callebaut Crispearls, chocolate, coffee powder, cookies, egg, salt, shortbread, sugar, unsalted butter

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About Betsy

Happylicious By Betsy December 2015 lo res I have loved desserts for as long as I can remember. Growing up I loved the smell of freshly baked challah in my maternal great-grandmother’s kitchen, the incredible butter cookies from my paternal grandmother and the perfect pies my mother used to bake when company came over. More about me.
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