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.
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.
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 |
- 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
- Whisk together the flour, espresso powder, baking powder and salt. Set aside.
- Beat the butter and sugar until light and fluffy, about three minutes. Add the egg followed by the vanilla.
- Blend in the dry ingredients.
- 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.
- Refrigerate for several hours or overnight.
- Preheat the oven to 350°. Line two baking sheets with parchment paper and set aside.
- 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.
- 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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