to the dogs
Recipe: espresso chocolate chip shortbread
What new views through the lens? I went leaf hunting today and found…
tall trees
leftover snow on the mountains
The rest of the sampler from today’s jaunt is on the photo blog.
Right, so the title of today’s post should read “to the dogs(‘ sitters)”. Miss Kaweah is going to vacay at Camp Crazy this weekend. We decided that my working road trips are much happier and more sane for all involved if Kaweah goes to camp rather than sit in the back of the Subaru whining her brains out for hours on end. Every time I take Kaweah to Camp Crazy, I pay the bill and when I sign the receipt, I notice a line for tip. Do you tip your kennel? Considering what we pay for Camp Crazy (it’s *expensive*) I have a hard time squeezing more money out of my wallet. [Edit: I found this wallet years ago in some random department store. It was exactly what I wanted. I bought it. Since then I have had a number of girlfriends inform me – between giggles and guffaws – that I have a man’s wallet. What, I asked, is a woman’s wallet supposed to look like? Apparently, not like mine. Whatevs.]
espresso to batter
mini chocolate chips
Of course, I don’t want any hard feelings to be taken out on my girl. I doubt they would anyway because they love her there and she walks into the place with a “hey yo, my peeps…” Still, I figured bribery in the form of some caffeinated cookies is a sure fire plan if her sweet disposition doesn’t win them over.
everyone likes some dough
roll it out
I have made one hundred million billion of these cookies to date. Yes, check that quantity. It is totally accurate. I browse a lot of food blogs for inspiration, for ideas, but there are very few that provide recipes I want to try outright. One of those blogs is Smitten Kitchen. Yeah, I know – Deb inspires you too, eh? Fo shiz. I used to make several batches of cookies a week when I lived at sea-level. My co-workers and colleagues loved me… or maybe they just loved my cookies?! The GDC (Gross Domestic Cookies) level plummeted when I moved to our nose-bleed elevation because I wasn’t dealing well with the high-altitude baking scene. I’ve been slowly coming back to cookies because they make the best gifts to ship or hand over to a deserving individual. More than anything, I have discovered that shortbreads are pretty stable up here. Very nice.
measure the slices
slap it on a baking sheet and go
I made a double batch of these today. I make a double batch *every* time (that is how we got to the one hundred million billion) because people LOVE this cookie. Jeremy loves it. My neighbors love it. Astronomy graduate students love it. My buds around the country love it. MIL loves it. Our local ornery postal staff – they love it. Subaru service team. Love it. Surgeon, nurses, radiation techs, dude who draws my blood, oncologist… Love it. [My oncologist asked for the recipe!] Camp Crazy: they will love it. Oh yes, they will. And so will you. Go thank Deb. Everyone in Colorado and then some will be thanking her by year’s end.
this cookie will solve our energy crisis
Espresso Chocolate Chip Shortbread
[print recipe]
from Smitten Kitchen
*Note: I didn’t follow all of the instructions in Deb’s version because I am a lazy bum.
1 tbsp instant espresso powder (I like Medaglia D’Oro)
1 tbsp boiling water
8 oz. unsalted butter, room temperature
2/3 cup confectioners’ sugar
1/2 tsp vanilla extract
2 cups all-purpose flour
4 oz. bittersweet chocolate, finely chopped OR 3/4 cup store-bought mini chocolate chips
confectioners’ sugar, for dusting (optional)
Dissolve espresso powder in boiling water. Set aside to cool to tepid. Beat butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in vanilla and espresso, then reduce mixer speed to low and add flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate or chips with a sturdy rubber spatula. Using the spatula, transfer dough to a gallon-size zip-loc bag. Put bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days. Preheat the oven to 325°F. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet (okay, I didn’t poke the cookies and they’re fine). Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point (I didn’t do that either – I bake one sheet at a time). The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving. Makes about 3 dozen.
September 25th, 2008 at 10:44 pm
Those cookies look amazing….Sigh….I’m on a diet. I will have to make do with licking the screen.
As for the tip, I’m surprised they do that. I take my dogs to a posh doggie spa that is uber expensive in Nashville, complete with an a la carte menu where you can get nightly tuck in treats and special nature walks. They don’t have a line for that on the credit card receipt. I would find that sort of weird – I mean, what do you tip on a $100/night kennel? 20%? Eek!
September 25th, 2008 at 11:02 pm
Wow, those landscape pictues are stunning! I love the color of the trees…
Those cookies are great! Really perfect looking!
Cheers,
Rosa
September 25th, 2008 at 11:27 pm
I’m not sure I’m the best person to answer this, but a woman’s wallet doesn’t fold bills in half, and usually has a snap. And pictures of all her friends and family up to her relatives’ friends. (Er… I’m plagiarizing from Seinfeld on that last one.) A man’s wallet is more compact, and therefore folds bills in half, because it goes in the back pocket, not a purse. And is usually black or brown. :)
Okay, how can anyone not love the shortbread? It’s studded with chocolate chips all over! I’m sure they will have forgotten about the tip AND the bill after having a few of these ! ;)
September 26th, 2008 at 12:56 am
I can’t believe my eyes : rolling the dough in a plastic bag … What a fantastic idea !!!!! I used to roll it between 2 sheets of parchment paper but this is THE good way to get a square dough ! Fnatsatic ! Thank you Jen :)
September 26th, 2008 at 1:32 am
Those are just great! I think I could actually eat just the dough raw!
September 26th, 2008 at 1:49 am
Yikes, this is a sign. I have been promising (and not delivering) choc. chip cookies to my boys for about a week. Now I have to do it AND use this recipe!
September 26th, 2008 at 2:38 am
Oh man, that ruler by the dough is giving me flashbacks to when I had to score fudge in a candy store so that it could be cut into quarter-pound slices on demand. I enjoyed it.
September 26th, 2008 at 6:16 am
These do look deliciously buttery and will definitely solve our energy crise.
September 26th, 2008 at 6:30 am
These look so good! I love Deb’s recipes as well. Your cookies look just perfect!
September 26th, 2008 at 7:06 am
Your shortbread looks delicious! I really love those tree pictures too!
September 26th, 2008 at 7:55 am
I think I woman’s wallet has more space for credit cards ;)
Great idea to roll the dough inside a huge ziplock bag. The peeps in my post office are gonna luv this!
September 26th, 2008 at 8:18 am
Coffee, chocolate, is there more to Life? Oh yes! A doggie: :)
Thanks for this recipe, Jen. This comes just in time for the teenager that will walk through the door this afternoon on a short respite from college. Chippers are her favorite sort. I did notice that you have put the dough into a bag to roll it. Pray, tell, is this a special bag or just a large zip-type? I must try this trick. Generally, I chill my dough and use a large scoop to round them. (I have a thing for ‘uniformity’).
Got to go…must get to the photo blog. Oh, before I do though, I am in agreement: I DON’T appreciate folks tacking on a tip for a service that has already hijacked my wallet. I tend to do as you have done: Bake a treat and share. After all, sharing the ‘wealth’ is an existential element that obviously transcends the dated,’cash expected’, approach. Anyone can give money, but what about giving time, effort and art? And then, the satiated experience? Who is the real benefactor? Not withstanding, JUST LOOK AT THAT DOG! I rest my case. ;)
Go easy on yourself about leaving Missy K. I leave Missy H. when we travel to LV. Daughters condo is itsy-bitsy and my granddaughter, Miss ‘Fluffy-butt’, can’t be bothered with the chase. ;)
Chow down on a few of them thar cookies for me, will ya? I’m gonna have mine ready by 4:00.
September 26th, 2008 at 8:20 am
What is it about Deb that makes me want to make everything she blogs about? I’d forgotten about these cookies, but they look great.
September 26th, 2008 at 8:25 am
FAUX PAS!!! Mi amiga! Had I simply read further, into the instructions, I would KNOW what type of bag. DOH!!!! DUH!!!
…never mind…..
:)
September 26th, 2008 at 8:29 am
jen – these look fantastic. are you sure they’ll def. travel well. as in maybe internationally? i have a troop in Iraq i’d like to send cookies to but apparently there are quite severe weather issues (hot, cold, desert dry etc) so i want to make sure the cookies remain intact and taste fabu. thanks for sharing this, i’ve been on the hunt for the ultimate cookie recipe.
also, a few of my friends who take their dogs to the kennel leave tip. but then again, they don’t bake awesome cookies so i think it all evens out.
September 26th, 2008 at 8:53 am
love love love! And as you already know, I adore Deb too. Deb filtered through you is pretty much my nirvana in a recipe these days. :) These will be made this weekend I predict.
I do not tip our doggy daycare… I do however provide a crock pot of soup or pumpkin chocolate chip cookies from time to time. I think it’s a fair trade, and frankly, the staff seems to remember me a lot more for it! K loves going to daycare, if it’s for a day or a week. He starts to cry when we turn down the street, just in case I forgot that THIS is the street where we go and get to play with OTHER DOGS! LOTS of other dogs! PLEASE mom?!?
And I carry a “man’s wallet” too, in my designer handbag, so people can suck on that! lol
September 26th, 2008 at 9:07 am
Mmm, I want to be your neighbor Jen! And I love all the insights you’re giving about high-altitude baking.
I think baked goods are a totally acceptable as a tip- even better, really, because cookies inspire the warm fuzzies (like you’ve noticed). I do it all the time! However, have you noticed (I’m sure you have with your million billion baked) that after a while people almost begin to *expect* cookies flowing from your kitchen regularly? Maybe we can revive the cookie barter system:)
September 26th, 2008 at 10:35 am
Oh my gosh…these are the best looking cookies I’ve seen in a long time! They’re gorgeous!!!
September 26th, 2008 at 11:50 am
Wow…so I totally made a chocolate chip cookie recipe from Smitten Kitchen too and mine did NOT turn out as good. Here are mine. Nice job, those do look money!
September 26th, 2008 at 12:40 pm
If a woman’s wallet doesn’t fold bills in half I must have a man’s Hello Kitty wallet – HM.
Perhaps those cookies will be gracing my oven this evening, if I can finish my batch of pickled beets in time.
September 26th, 2008 at 1:35 pm
These are wunderfulllllllllllllllll! I have a mouth fullllllllllllllllllllllll of ’em right now. Wunderfulllllllllllllllllllll!
I didn’t have a zipper bag, so made do with the Le C. dish. YUMMY. I tell ‘ya, these are sinful, proceed with caution. SK is on to a winner, furr shure. I had to bake mine a bit longer than the recipe said, but only cuz I was making do with the utensil at hand.
(burp…’cuse me).
;)
September 26th, 2008 at 2:33 pm
Oh, hooray! I’m so flattered that you and the state of Colorado are enjoying them!
Have you tried them yet with the toffee-chocolate variation I suggested? Ungh, chocolate-espresso-toffee… It is (almost) more awesome than I can bear.
September 26th, 2008 at 4:18 pm
I love your 1st two shots–the colors are so vibrant. Amazing pictures!
September 26th, 2008 at 4:42 pm
I could look at your pics all day. If you saw my eyes while I was looking at them you would swear I was swooning. You have a great eye Jenyu! That shortbread, wow. Talk about combining the two best cookies in the world (well okay there is no molasses or ginger in there) but shortbread and chocolate chip collided to make a WOW cookie.
September 26th, 2008 at 5:11 pm
Yum, yum, yum! That looks delicious!
Glad to know you can ommit certaint steps if you’re feeling lazy =)
And as usual, amazing pics =D
September 26th, 2008 at 7:07 pm
Great recipe! At first, I thought they were cookie dough squares. Very reminiscent of my cookie dough balls :-)
September 26th, 2008 at 7:39 pm
oh man … chocolate and espresso … my husband’s gonna love me even more! i think i might even try it with the toffee. now if i can perfect this recipe by thanksgiving, i’ll be set for christmas =D
btw … i absolutely LOVE your nature photos. can they be purchased (if yes, please shoot me an email)? have a wonderful weekend
September 26th, 2008 at 10:26 pm
Amazing! Can’t wait to try them! :)
September 27th, 2008 at 8:35 am
Boy, those look good! And I’m a lazy bum, too, when it comes to following recipes! ;)
September 27th, 2008 at 10:08 am
I can goof a lot of those down! I’m drooling just by looking at those chocolate chips! Hope you’re doing fab! xxoo
September 27th, 2008 at 11:22 am
THese look amazing and perfect. I can’t wait to try them!
September 27th, 2008 at 4:16 pm
Coffee Shortbread is for losers. That could imply milk and water.
Espresso Shortbread; that’s getting shit done!
I love the shape too. Squares are dynamic, and fit for purpose, right?
September 27th, 2008 at 4:36 pm
[…] Espresso Chocolate Chip Shortbread at Use Real […]
September 27th, 2008 at 8:21 pm
happy belated birthday. you live in the most beautiful place on earth! my tummy just rumbled looking at those cookies…
September 28th, 2008 at 1:18 am
Love the photos. Love Deb. Love your writing, continually.
And I totally have a man’s wallet. :P
September 29th, 2008 at 1:57 am
Wow you measured and everything. You’re so good. I just hack it off where ever I feel like it. :)
September 29th, 2008 at 10:27 pm
Btw, happy belated! My 7 yr old is a Virgo too – must be why I like you so much :) Aside from your talent, wit, artistic eye, salivating recipes…? So far, there’s no commonality, except maybe the fiestyness but I can only hope she’ll develop some of your great (Virgo-esque or not) traits.
I can’t wait to try the expresso chocolate chip recipe. I love chocolate and I love coffee so this is right up my alley.
Q for you, is this pretty sweet or just mildly sweet? Wondering if I should modify the amount of sugar to adjust the sweetness. For example, I think the Nestle Tollhouse and Mrs. Field’s are too sweet for me.
September 30th, 2008 at 9:21 pm
The cookies look delicious.
I’m curious about one thing though, I’ve recently started reading your blog and I’ve noticed you made a few references to high altitude baking. I was wondering- what is it that high altitude does to baking?
Thanks
October 1st, 2008 at 12:05 pm
GSG – I seem to encounter tip requests at just about every service these days… *sigh*
Rosa – thanks!
Mark – yeah, apparently that is the case. Mine is a man’s wallet, but I like the fact that it is compact! I think they liked the cookies… sometimes you just assume.
Marion – not my idea! It came from Deb (and I guess that idea came from Dorie!)
ClumbsyCookie – yeah, I know people who like to do that too :)
Joanne – good luck and I hope they aren’t bouncing off the walls from the espresso!
Knitopia – hee hee.
Veron – :)
Erin – thank you!
Chocolate Shavings – thanks.
Maya – ha ha, perhaps! Not my idea, but I love it too!
Margie – ooh, I don’t eat these cookies. They make me hyper and I’m not a huge fan of sweets myself (just like making them). Yes, the ziploc is a standard gallon bag. Consider the cost of leaving Kaweah at Camp Crazy, I feel as if she’s getting the royal treatment.
Bridget – they’re awesome. I think you’ll dig em.
Lan – I think they will travel well if you don’t allow for any jiggle room in the package. If they shake about they will crumble to bits (ask me how I know this – driving four wheel drive dirt roads with some cookies in the back…) Thanks for the feedback on tipping at the kennel!
Mollie – you’re a riot ;) Love K, he sounds so cute. Good thing he likes daycare. I know some pups who are frightened to death (obviously not labs…) At this point, it doesn’t matter that I carry a man’s wallet as my hair is so short I am constantly called “sir” in the fricking market.
Anita – Oh, to have you as my neighbor would be delightful. We’d just sit around talking baking all the time! And I agree, it gets to be annoying when folks expect cookies regularly. Then I just want to smack some of the ingrates in the head ;)
Amy – you’re so sweet to say!
Hillary – oh, these aren’t chocolate chip cookies, they’re espresso chocolate chip shortbread. Very different. The shaping is everything in a shortbread. Not so for a drop cookie like choc. chip. Give these a try – they will turn out lovely, I promise!
Susy – woohoo! Let’s start a man’s wallet club! mmm, pickled beets!
Margie – glad you like em!
Deb – I and the state of Colorado (whether they know it or not) LOVE YOU :) I will be trying the toffee variation once I am done shooting fall colors, traveling around the west to visit people, and get my skis tuned! xxoo
Asianmommy – thanks!
Lori – you’re very kind to say. This cookie rocks. I hope you give them a try!
Isa – actually, I omitted those steps because I don’t read recipes thoroughly and still I managed not to screw these up :) good recipe!
Susieshomemade – oooh!!!
Mikah – you’ll get it down the first time, I swear! Yes, I’ll send you an email.
Ginny – yay!
Madam Chow – my kinda gal…
Mrs. E – thanks hon!!
Cate – they are really nice :)
Graeme – you are so ridiculous! Imagine how much you’d get done if you ate a handful of these?
Steph – you’re so sweet, thank you!
Melissa – That makes FOUR of us babes who carry man wallets. We’re on to something! :) thanks!
Peabody – with a hockey stick too, I bet!
Susan – ah ha ha, I’m a Libra, hon :) But Jeremy is a Virgo and he’s GREAT! I am all for little girls who are fiesty and grab life by the hojos! This cookie is not terribly sweet, which might be why I like it more than most cookies. You will probably like it if the others are too sweet for you. Give it a try :)
October 1st, 2008 at 9:09 pm
I made these today to bribe my Relay for Life subcommittee chairs so that they’ll be good and dedicated and responsible this year. I think it worked. :D
October 1st, 2008 at 9:54 pm
Hi Jen: I’ve been reading your blogs, baking the expresso choc. chip shortbreads (as well as sharing them w/neighbors and friends). I absolutely love how you capture nature through the lens. It’s beautiful!! When I’m feeling down, I log onto your site and stare at your photos. It makes me smile inside.
Thank you.
October 2nd, 2008 at 6:13 am
You are not a lazy bum – you measure the bars with a ruler, for crying out loud. ;)
These are amazing. And I don’t even like coffee. ;)
October 2nd, 2008 at 3:06 pm
[…] later. The reason I don’t feel like I had any right to mess with it is that I got it from Use Real Butter, who, in turn, got it from Smitten Kitchen, who got it from Dorie Greenspan. Is a nobody allowed to […]
October 2nd, 2008 at 10:28 pm
Ruthie – w00t!
Kathy – you’re so sweet. Thanks a lot and I’m really glad you enjoy the photos.
Patricia – *blush* I am a lazy bum, but the OCD in me wins most of the time ;)
October 6th, 2008 at 8:52 pm
I just tried these cookies today and they are amazing! I went on a hunch and made a double batch like you did and I don’t regret it! Except I didn’t measure mine properly so they ended up being not so square, but it didn’t matter it tasted amazing! Thanks!
October 8th, 2008 at 10:35 am
Debbe – terrific. These are a winner for sure. I love Deb for posting the recipe!
October 15th, 2008 at 9:36 am
Hi
Am a new fan of your blog, you’ve got great photography skills and even better when taking photos of food! Just wanted to know in reading some of your older posts I came across this recipe you put up and decided to try them (since they’re going to solve the energy crisis!) It’s a pity I can’t count or measure properly. If you feel like a little chuckle, pls have a look at my latest post about your shortbread recipe. Damn these metric conversions!
God bless and wish you a full recovery!
Christine (Perth, western australia)
October 16th, 2008 at 11:51 am
Christine – thanks and welcome to URB. Glad you enjoy it here and hopefully you’ll find some of the info useful!
November 9th, 2008 at 11:34 am
[…] YUM (again!) I have no photos to show you… so you’ll just take my word for it or come here for the recipe! *deep breath… inhale hair* Posted in Food Related RSS 2.0 | Trackback | […]
April 17th, 2009 at 11:49 am
These look INCREDIBLE!
Can’t wait to make them!
April 21st, 2009 at 5:40 pm
Hurst Beans – if you like coffee (or love coffee) these are *very* popular.
April 22nd, 2009 at 10:38 pm
I must try these cookies. Though, we’ll see how they turn out. You see, I grew up on the high plains of Wyoming. I learned to bake at about 6500 ft. Then, suddenly, I’m attending grad school at 2200 ft, and find that either I’m amazing baker whose cupcakes are amazingly light and fluffy and full of awesome. Or, I make cookies the way I have since I was little with a recipe I have memorized and they fail, because I forget I don’t need that extra flour, and they don’t have to be baked as long and all those other important details. I still have another year and a half to figure it all out.
April 25th, 2009 at 9:09 pm
Ginny – These cookies are particularly well-behaved at elevation. Shortbreads in general tend to do fine for me without any altitude adjustments. Hopefully you’ll love them as much as everyone else :)
May 21st, 2009 at 3:51 pm
Your pictures are beautiful; Rockies? I made these today and they are so darn good looking thanks to your method with the big zip-lock bag. They taste good too but I think next time I’ll go with regular butter or a dash of salt as I missed that element in them. Have you ever tried them with regular butter?
May 27th, 2009 at 12:17 pm
msandreabakes – no, I only use unsalted butter, preferring to control my own addition of salt. you can just add salt if you like. yes, those pics are in the rockies :)
May 27th, 2009 at 5:26 pm
Wow, thanks for posting this recipe, I have a new addiction :-)
I found your post through Food Gawker and I loved the way you described the shortbread so it was pretty much a must try. The results were fantastic, this is a real adult shortbread….loved it. Thanks again for posting.
June 1st, 2009 at 9:16 am
Threepwood – thanks! Glad you like the shortbreads. My recipients are gaga for it :)
June 3rd, 2009 at 10:01 am
[…] recipe itself I actually didn’t love, but I think they were a wee underbaked. Let’s get back to the […]
July 3rd, 2009 at 8:55 pm
I never comment on websites but I must now. Damn these are great! I made them exactly like you specified. They’re amazing! AMAZING! You’re a genius.
July 5th, 2009 at 9:04 am
Claudia – thanks! But they aren’t MY recipe :) Thank Martha :)
July 7th, 2009 at 1:04 pm
Lovely lovely shortbread! I’d just throw in one tidbit–I found the dough very soft, even after chilling over night. It may have been the butter I used, but next time I think I may try the freezer, and cooking from frozen. Any thoughts?
July 14th, 2009 at 8:57 am
Erin – my only guess is that you might have been using margarine or something that isn’t solid when refrigerated?
August 5th, 2009 at 8:03 pm
Hey, Stumbled on this! I replaced the espresso with hot chocolate (we’re not coffee people) and used a lot more chocolate chips. The dough is chilling now. Thanks!
August 9th, 2009 at 9:01 am
Grace – hope it worked out!
September 3rd, 2009 at 12:58 am
yum yum yum! i wanted manisha to adopt me but i see you are the one with the recipe – so forget her – CAN YOU ADOPT ME? (manisha i love you though)
September 4th, 2009 at 2:03 am
What happens if you leave out the espresso?
September 4th, 2009 at 7:34 pm
Love your site!
September 9th, 2009 at 8:14 am
Meeta – you are too cute ;)
Zeer – then I guess it’s just a shortbread – I’d bump the vanilla up.
September 13th, 2009 at 10:42 pm
Hi! Just wanted to let you know that I made this today and I halved the recipe – but DARN! I am regretting it now because they’re so bloody addictive. Thanks for sharing.
September 22nd, 2009 at 1:27 pm
[…] a Comment » Om ni vill vara ruskigt bra värdar och värdinnor kan ni ta er en titt här. Det magiska orden är espresso chocolate chip shortbread. […]
September 29th, 2009 at 4:55 pm
Just made these. Doubled the recipe and am glad I did! The dough was yummy, and the baked cookies devine! I will definately make these again for gifties for my friends etc… THANKS!
October 4th, 2009 at 1:48 pm
Say… Would you sell prints of your photos?
October 5th, 2009 at 1:58 pm
HomeCookingQueen – I do sell prints professionally. Will email.
October 30th, 2009 at 4:39 pm
Question, I messed these up some how, they were really dry, like I didn’t use enough butter but I know I did. I did mess up the chocolate, I am a space cadet and forgot to mix the chocolate chunks into the batter. So i decided to just kinda put them on top. Would that have made them dry, not having them in the batter? I will try this recipe again if that is the case. Maybe I am just looking for a more traditional gooey cookie and these aren’t them. Basically should I try again?
October 30th, 2009 at 4:53 pm
PS i’m a novice baker lol, if you couldn’t tell by me forgetting the chocolate!
November 6th, 2009 at 12:23 am
I work at a pet grooming salon – tips are customary for service above and beyond ‘the norm’ (whatever that is), however, there is no reason to leave a tip when dropping off your dog (that can always be given when you pick up your happy pup). And, most people I work with always appreciate the food angle, just try to make sure that there aren’t any dietary restrictions (allergies, vegetarians, vegans) so all can enjoy.
AND the cookie bars look amazing! They may have to join my collection of ‘standards’ in my kitchen! Thanks!
November 16th, 2009 at 8:25 pm
GUS – these are not chewy cookies, they are shortbreads which have a dry and brittle crumb.
November 27th, 2009 at 11:37 am
[…] Jump to Comments This year I made Paula Dean’s Pumpkin Gooey Butter Cake and Espresso Chocolate Chip Shortbread. Both were […]
December 1st, 2009 at 3:37 am
Could you bake these the exact same but without the espresso? Is there a substitute to just make them chocolate chip shortbreads??
Thank you!
December 1st, 2009 at 12:55 pm
Dee – I imagine you could up the amount of vanilla and probably add a pinch of salt, but I’ve never tried it.
December 5th, 2009 at 6:20 pm
I am super jealous of your final product picture!
Mine didn’t keep the lovely square shape that yours did, though. They circled themselves out so they were more like cookies than shortbread….possibly because I didn’t leave them in the fridge for quite two hours. I will try to resist the call of the cookie dough waiting to be eaten — I mean made — next time.
But they were SUPER yummy. Especially warm with the melty chocolate.
And they were pretty easy to make — drunk no less.
Thanks for the instructions and the pretty pictures that lead me to your blog.
January 10th, 2010 at 3:17 pm
i LOVE the way i could easily make these cookies–i didn’t even use a mixer! these cookies broke & cracked on me in the fridge though *sniffle sniffle* but ohh so yummy, they’re baking in the oven right now <3!
January 24th, 2010 at 2:23 pm
[…] i don’t know why i’m on such a cookie craze…maybe it’s some kind of post-holiday thing. regardless, here’s a recipe for perfect espresso chocolate chip cookies. […]
February 9th, 2010 at 10:17 am
These cookies totally rocked! In the Netherlands (where I’m from), we don’t traditionally have a cookie equivalent to the shortbread texture, so a recipe is hard to come by (and then you get the tiresome conversion to metric), but THIS!!! I made a batch last week and spread some love amongst my collegues and my husband’s, and now they are crying for more.
Guess what’s in my fridge now, waiting to get chopped up… I added a little bit more sugar this time, so I can’t wait to taste the result.
I love your photography as well. And the dog stories. I’m a sucker for animals…
In short: thanks.
February 15th, 2010 at 6:37 pm
These cookies look incredible. What a great change to have them shaped like squares. Kind of puts a modern twist on them!
Definitely a must try!
March 30th, 2010 at 2:21 pm
Hi. I made these today. Saw you on FoodGawker. I will photograph them in the morning. They are yummy, quite buttery though, I wonder if I needed more flour. It’s always difficult translating cups to metric. They spread a little but are still nice and square. Even my 8 yr old who doesn’t like coffee likes them. He had them dunked in milk for supper. Hope the coffee doesn’t keep him awake! Thanks for sharing.
March 31st, 2010 at 7:06 am
[…] This Espresso and choc chip shortbread that I spotted on ‘Use Real Butter‘ via FoodGawker is delicious, the recipe for these is here: […]
August 1st, 2010 at 3:41 pm
I’ve had this recipe on my to bake list for weeks. I’m trying to cut down on my coffee/caffeine consumption in general, so I altered these cookies. I cut out the espresso and added about two tsp of water, a pinch of salt, and an extra 1/2 tsp of vanilla. They came out flaky and very, very sweet. I’m thinking that I added too much vanilla.
I’m definitely going to try the espresso variation in the future, especially because the cookies seem to demand that extra oompf. Thanks for sharing!
December 6th, 2010 at 10:20 pm
These are amazing and everyone I know simply loves them. I just make an extra strong batch of regular espresso and use that in place of the instant. This also allows for me to make decaf espresso so I can eat half the batch and not feel so jittery ;)
January 21st, 2011 at 7:46 pm
These were absolutely delicious. Everyone I have given them to absolutely loves them. Coffee and espresso are good to begin with but this shortbread is on a level of its own! Excellent recipe!
January 23rd, 2011 at 2:08 pm
These look amazing. I cannot wait to try them!!! And your photos – oh my! Gorgeous!
January 23rd, 2011 at 7:03 pm
I “stumbled” onto your page and am just enjoying it so much! The photos are just breathtaking. Where were they made?
The shortbread cookies look amazing. The beautiful thing is I was trying to figure out what to make and send to my son and his fellow soldiers in Iraq.
I’m going to make this recipe tomorrow, then make a big batch to send to Iraq :-)
Thank you so much for sharing the recipes and the photos!
January 26th, 2011 at 4:46 pm
#1. I love your URL… by far my favorite I’ve seen in the food blog world. Definitely my kitchen mission statement as well.
#2. I am making these cookies tonight!
:)
January 30th, 2011 at 5:29 pm
I made these today without the whole plastic bag refrigeration part and they turned out DELICIOUS – I love stumbling into great recipes!
March 20th, 2011 at 3:49 pm
[…] opombo, smem omeniti, da sem recept našel tukaj, od koder sem si tudi sposodil fotografijo od Jenifer yu. Mismas » « […]
March 30th, 2011 at 12:26 am
These look delicious! But a note about espresso: to make an even better taste, add the espresso to warm milk rather than water. Espresso goes bad (all bitter…it’s supposed to be sweet, caramely, and *lightly* bitter) within 10 seconds unless added to warm-hot lactose. I would suggest skim milk, as it isn’t as thick as 2%. I gotta say, these look incredible!
April 3rd, 2011 at 1:26 pm
You rock made these today – wife adores them- added some chopped walnuts to the mix also, just gives it another great texture.
There are so many things I can do with this recipe thanks a bunch :)
And you get a thumbs up on Stumble Upon from me. Great Stuff.
June 18th, 2011 at 1:43 am
Has anyone ever tried these with wheat flour? I ask because I in the process of making them An discovered I was short on the flour.. So I substituted half the flour with wheat.. *crossing fingers that it works!!*
July 24th, 2011 at 5:58 pm
Does anyone know if using whole wheat flour makes any kind of a difference?? If so, is there any type of changes you would make??
July 25th, 2011 at 10:34 am
Buffie – I have not, but I think some of my friends have tried it (orangette.blogspot.com, crumblycookie.net, maybe smittenkitchen.com?)
August 3rd, 2011 at 2:57 am
On the to try list, this reciep would actually probably be PERFECT for decorating too, and way easier than cutting a ton of squares by hand. Bookmarked!
August 4th, 2011 at 1:00 am
I need to give this a try!
August 5th, 2011 at 4:28 pm
Your description of this at foodgaker was so so tempting that I had to check it out. ANd I’m surely not dissapointed. Def going to give it a shot!!
August 8th, 2011 at 12:07 am
EVERYONE MUST MAKE THESE COOKIES! THey are so good. I made three batches this weekend. So easy and so delicious. THANK YOU!!!
August 22nd, 2011 at 6:25 pm
WOW! these look absolutely delicious! If only I had chocolate chips :( I would be preheating my oven right now!
August 28th, 2011 at 10:00 am
I made these today and they were extremely hard and dry (way more than short bread normally is). So I figured I must have read your recipe wrong…but once looking over it again I saw nothing off. Then I went to the orginal smitten kitten recipe and saw it…she uses TWO 8oz sticks of butter which makes a world of difference. So if anyone else had issues with their cookies, don’t give up on tour recipe just throw some more butter in the bowl!
August 28th, 2011 at 10:03 am
Natalie – a stick of butter is 4 oz. I list 8 oz. which, if you do the math, equates to 2 sticks. Deb doesn’t use two 8 oz. sticks of butter, I assure you…
September 1st, 2011 at 7:52 pm
[…] From: Use Real Butter Espresso Chocolate Chip Cookies […]
September 2nd, 2011 at 11:19 am
Hellooooooo!!
I am so happy I found this recipe – I tried those cookies today and they actually ARE pretty heavenly. Although the dough was a bit too liquid (it wasn’t REALLY liquid, but, you know…), so instead of rolling them, I sort of blobbed them onto the baking sheet. Now they’re not square or anything, but they look just like ordinary cookies. Which is fine by me, because they’re delicious!!
So thank you :)
@ Natalie: I don’t know what you did wrong, but my cookies are wonderfully soft inside!
September 2nd, 2011 at 8:01 pm
rumblerooooar – huh, they shouldn’t be liquidy at all, it should be fairly firm dough. you’re using powdered sugar, not regular sugar, right? well, glad you like them either way :)
September 3rd, 2011 at 3:07 am
yeah well – I don’t know what I did wrong either!
I did use powdered sugar!! But I also used real espresso and I might have been a bit too generous and added a bit too much – I hate measuring stuff.
So I guess I do know what I did wrong after all… sorry for butchering your recipe :)
September 6th, 2011 at 8:02 am
Hi! Your blog is fantastic and this recipe is to die for. I do a Cookie Time Tuesday every week on my blog and am always scouring the web for unique cookie recipes and Deb’s site is one of my favs to go to but I actually found this recipe from you before hitting her site (Thanks to Pinterest). I did add in Toffee Chips to mine and it really brought out the coffee flavoring. So delicious. I for sure have these cookies added to the “Gift” list because I am sure most people would really enjoy getting a box of these little slices of heaven.
Thank you for sharing! I hope you will have a chance to stop by and check out Cookie Time Tuesday…www.itsybitsypaperblog.com
September 8th, 2011 at 12:49 am
Yeah sorry. I confused the ounces with the sticks. I redid the recipe with two sticks this time and it was much better. Sorry again, I misread.
September 8th, 2011 at 12:10 pm
Wow. these look great! Beautiful pics too.
September 22nd, 2011 at 6:53 pm
whe you say Astronomy grads love it I sure do hope so. I am making these for my astrophysics majoring boyfriend to ship… How long do the last when shipped?
September 24th, 2011 at 9:49 pm
Summer – they should last at least a week in ziplocs.
September 26th, 2011 at 7:28 pm
Just made these, easy to make, yummy to eat. will take to work tomorrow and get some opinions. Oh and I forgot to prick them, they seem to be ok.
October 1st, 2011 at 5:49 pm
[…] So when I stumbled upon (literally) this, I went straight into the kitchen and made […]
October 3rd, 2011 at 10:14 am
[…] think it is safe to say that the chocolate chip cookie is the king. Well, I found a chocolate chip SHORTBREAD cookie recipe that sounds divine. I’ve never tried making shortbread, so I’m looking […]
October 4th, 2011 at 1:02 pm
[…] found this for Espresso Chocolate Chip Shortbread on Food Gawker. Under the photo was the description, “These cookies are like money. They […]
October 4th, 2011 at 6:23 pm
[…] From use real butter […]
October 5th, 2011 at 7:06 am
So…after stumbling upon this recipe a year ago, I finally made the cookies. They looked gorgeous, but I have to say…they were SO dry. I brought them to work with me and told everyone that they were definitely dipping cookies. A few gals had them with cappucinos and the rest, just an old fashioned milk and cookie combo. They are just perfect that way. I even made ice cream sandwiches with several of them. I think I may tweat this recipe with eggs and oil next time…I realize that they won’t be shortbread any longer, but for me the flavor was perfect while the texture…not for me. Still happy I tried them:)
October 7th, 2011 at 5:10 am
Could you add chopped up pecan nuts to the mixture as well or would it change the texture?
October 9th, 2011 at 10:43 pm
Laura – you may want to reduce the amount of flour you’re using? Shortbread cookies ARE dry, but they shouldn’t be that dry. Keep in mind that 2 cups are not the same the world over – flour density will determine if you are using more or less flour than I do, so I’d try scooping the flour, then shaking it back into the flour container and doing that a couple of times before scooping your flour to measure for the recipe.
Lorraine – I don’t see why not! :)
October 11th, 2011 at 11:43 pm
I love shortbread but (sorry!) I don’t like the taste of coffee at all! Plus I don’t want my kids to eat anything caffinated! What changes would I need to make to substitute out the espresso? Add liquid ? What would I add?
October 11th, 2011 at 11:45 pm
Dana – try subbing vanilla extract.
October 14th, 2011 at 3:12 pm
I found this recipe awhile back and planned to make it, but I misplaced it and only found it this past weekend. It was perfect timing because I had an office party to go to. This was so yummy! Gosh, I didn’t realize how much the espresso would add to the recipe but OMG, it made it taste bitter and sweet all at the time time. I was so proud taking these my office party – this recipe made me look really good! Try this please, you will not regret it!
October 14th, 2011 at 9:15 pm
So, if the cookies are like money, how do they fold in half to fit in your men’s wallet? Love your style!
October 23rd, 2011 at 10:43 pm
Amazing, can’t wait to try.
Your blog is a joy to read!
-Misty
October 24th, 2011 at 10:16 am
omg!! this looks so delicious, and the recipe is so simple, not to mention the process looks encouraging. i have got to make some of these cookies!
November 4th, 2011 at 10:18 pm
these look amazinggggggggggg.. never seen anything like them. can’t wait to make.
November 11th, 2011 at 4:48 pm
[…] come to love the surprises StumbleUpon has given me, and one was a link to Use Real Butter’s website and to the recipe Espresso Chocolate Chip Shortbread. Use Real Butter got the recipe from […]
November 15th, 2011 at 11:57 am
So glad I stumbled upon this with stumbled upon. I can’t wait to try these. They look delicious!!!
November 18th, 2011 at 12:20 pm
I love that they are square-shaped!
November 22nd, 2011 at 5:52 am
I messed it up!
I soooo craved for these cookies, and something went wrong :(
I am Dutch so I think I might have made a mistake during the translation :p
I think I used everything right… but they melted!! :s
Maybe I used the wrong butter?
What kind of butter do you use??
November 22nd, 2011 at 5:55 am
Ow… I looked up what oz. stands for… and I was told (by someone on some forum on some site) that1 oz is 100 gram… so I used 800 grams of butter. Is that right??
November 22nd, 2011 at 7:13 am
Eva – uh oh!! :( one ounce is 28 grams (approximately). That’s definitely what happened. I’m sure if you try again, you will love the cookies. xo
November 24th, 2011 at 7:02 am
ROFL! I know! I figured out just after I posted it on here :p
Stupid! So… I’m not really a kitchenqueen! Hahaha
Anyway… i’ll definitely try them again! Cause it smelled pretty good!! :)
I’m sure they will taste just as great!
December 4th, 2011 at 4:08 am
[…] easy and mess-free to make, and have people morphing into cookie monsters all the way from use real butter to smitten kitchen. What can I say? Dorie Greenspan is a […]
December 18th, 2011 at 6:21 pm
[…] to bake things involving red and green for Christmas? If so, tough. I did. For these I modified this recipe from the helpfully-titled Use Real Butter. I ditched the coffee and chocolate and added some lemon […]
January 9th, 2012 at 3:28 am
[…] delicious-looking “yummy stuff” is just too much for a girl to resist. Adding this site too for hysterically quirky writing – totally LOVIN it Oh, and Foodgawker is where I […]
January 9th, 2012 at 3:33 am
Wow I LOVE this blog!!!!
Following :)
Oh, btw: does altitude (or lack thereof…) REALLY make a difference when you’re baking??!? I live by the sea. At slightly elevated sea-level. Eeeeeeek. Chemistry never was my strong point. Nor was geography. Bummer.
January 9th, 2012 at 8:49 am
[…] pictures of indecently delicious-looking yummy stuff is just too much for a girl to resist. Adding this site too for hysterically quirky writing – totally LOVIN it Oh, and Foodgawker is where I […]
January 9th, 2012 at 4:11 pm
Mrs Wibbs – it depends on what you’re baking. Sometimes altitude has no effect, and sometimes it can be disastrous. It’s more an issue of physics than chemistry, but if you’re below 3000 ft. I wouldn’t even worry :)
January 26th, 2012 at 2:35 pm
This may be a dumb questions, but when you say dissolve the powder in boiling water…how much water should I boil?
January 26th, 2012 at 10:14 pm
hey, are we following the instructions on the instant espresso? i’ve technically never had instant espresso, so i’m not really sure how it works. how much liquid are we suppose to have after mixing the tablespoonful of the instant powder?
January 26th, 2012 at 10:20 pm
kristen – the second ingredient listed is “1 tbsp boiling water”, so that is how much boiling water you should use. how much you boil, is entirely up to you. good luck!
sara – yes. i don’t think you can substitute regular espresso since the instant espresso creates a concentrated liquid. you can find these in stores like whole foods, gourmet shops, even some regular grocers may carry instant espresso. i hope you find some!
January 28th, 2012 at 11:29 am
These look very similar to a refrigerator shortbread cookie that my mom used to make (sans the espresso powder and confectioners sugar). I make a batch every Christmas, and they’re very handy to have in the freezer for slicing off a bit at a time. :-)
January 29th, 2012 at 9:31 pm
I don’t drink espresso and I would like to give this to kids and neighbors who don’t drink coffee. Is there something I can use to substitute? Thank you.
January 29th, 2012 at 10:13 pm
Leslie – you could try using vanilla extract (but probably 1 tsp or 2 at most is enough). That said, I don’t drink coffee or espresso either and neither do some of my friends, but we all love these cookies. So perhaps one day you might want to try the recipe as is. It’s quite lovely.
February 11th, 2012 at 10:32 am
I will try these!!!!!!!!!
February 19th, 2012 at 3:11 pm
I can’t wait to leave a comment. My batch is in the refrigerator right now waiting to be cut and baked.
This is terribly easy; even for someone who has little baking skills.
They are going to be ‘oh so good’ with the coffee heath bar ice cream I just made!!
March 14th, 2012 at 11:59 am
Thank you, thank you, thank you! These are amazing.
March 14th, 2012 at 6:29 pm
My roommate and I are going to try and make this recipe vegan! Wish us luck! Hopefully they’ll be just as good as the original!
March 19th, 2012 at 9:42 am
My batter is sitting in the fridge now. Waiting the long two hours before I can bake them (and taste them!) The recipe was really easy to follow and I had a great time making them. Thanks so much for posting this!
April 15th, 2012 at 7:17 pm
I just tried these because they looked so good and it turned out a dismal failure :(… I’ve done a fair amount of baking before but I’ve never done shortbread so I’m not sure where I went wrong. All I know is that by the time I mixed in the flour the dough was completely crumbly, and after I got it out of the freezer it was cracking and crumbling as I tried to cut it. Does this mean I didn’t add enough butter??
April 15th, 2012 at 7:44 pm
Shalaka – it sounds like too little butter or too much flour. 8 ounces of butter is generally 2 sticks in the US (1 stick = 4 oz.). I should probably put weights in the recipe to avoid ambiguities.
April 16th, 2012 at 8:18 am
Eeesh in Canada (well at least in Quebec) they don’t sell butter in sticks, only in bricks, but I dare say I should be able to make the conversion to grams. Does 1 cup of butter for ever 2 cups of flour sound about right?
April 20th, 2012 at 6:22 pm
Shalaka – yes, 1 cup (8 oz.) butter for every 2 cups flour.
April 22nd, 2012 at 5:37 pm
I found this via Pinterest and made these for a dinner party last night. I do a lot of baking, but I truly believe these are fool-proof. I had less than two hours to get them made before the party, so there was no way I could let the rolled dough chill for 2 hours. I rolled it out in the bag (didn’t have such great luck with that) and stuck the entire thing in the freezer for 30 min. or so. Of course, when I took it out and cut away the bag, I managed to drop the rolled dough on my counter and it broke into pieces. I pulled out some parchment paper and pieced it back together. I let it warm a bit and then rolled it between two pieces of parchment. It rolled back together relatively easily and I was able to cut it into squares and get them baked and cooled just in time for the party. It looked and tasted great and was a hit. Can’t imagine it could be much better, but I’m excited to try it again when I’ve really got the time to do it right. Thanks for sharing!
April 22nd, 2012 at 5:40 pm
Oh- and I used Hershey’s Special Dark Chocolate chips and they were a perfect compliment to the espresso. :)
April 25th, 2012 at 2:50 pm
[…] Chip Shortbread cookies and they are little squares of pure delight. I got the recipe from Use Real Butter (who got it from Smitten […]
May 18th, 2012 at 8:04 pm
Would it work to use actual brewed espresso from a machine instead of the instant kind?
May 19th, 2012 at 12:41 am
Anna – The reason for the instant powder is because it is more concentrated than regular espresso brewed from a machine (1 tbsp of instant espresso powder in 1 tbsp of water is quite strong). So no, it would not be the same using regular espresso.
May 25th, 2012 at 3:24 pm
espresso…interesting!
May 26th, 2012 at 7:14 pm
I have this shortbread in the oven now and i cannot wait to try it!
I also wanted to say that I work at a dog daycare/boarding facility and while I’m not 100% on whether there is a tip added on to a boarding stay or if its optional(I’m pretty sure it’s not though at our kennel) EVERYONE who works there absolutely loves it when people bring goodies in with thier dogs. And although I can’t say this for everyone and for every place, but I don’t think anyone would take less care of your dog just for not tipping, I know everyone I work with loves dogs and it makes them happy to make the dogs happy. They know alot of dogs are sad to have to stay overnight in a strange place, while others are all for it, so we try our best to make things fun, safe, and comfortable. It’s great when you find a place that you trust and your dog seems to enjoy because you don’t have to worry about your pup during a trip or vacation! Thanks so much for posting the recipe!
June 1st, 2012 at 9:49 pm
[…] Rum Raisin Shortbread (Martha Stewart) 48. White Chocolate Apricot Shortbread (La Fuji Mama) 49. Espresso Chocolate Chip Shortbread (Use Real Butter) 50. Chocolate Toffee Shortbread (Farmgirl Fare) 51. Sage and Apricot Shortbread (Cooking of Joy) […]
June 15th, 2012 at 7:21 am
[…] of course I had to make these cookies! Man, I drive myself crazy sometimes. The problem is that they were GOOD. Like, really […]
June 16th, 2012 at 10:07 am
If I made a double brew of real espresso in a single tablespoon made from fresh ground espresso beans (double is intensely concentrated, honestly, can’t even smell the stuff without zinging) do you think that might work? It just has such an authentic taste compared to the instant stuff. (true coffee lover)
Thanks :)
June 18th, 2012 at 6:42 pm
Amanda – I don’t really know as I don’t drink coffee things. You can try it and see if it works?
July 5th, 2012 at 7:53 am
Wow these look terrific… I’m about to eat my screen! Going to try making these with our delicious Arabic coffee!
July 12th, 2012 at 5:01 pm
These are/were DELICIOUS!!!! Saving my next cookie to savor with a nice cup of coffee after dinner :) I think next time, I may add some chopped macadamia nuts to send them over the top.
These would make darling gifts, packaged up with 1 lb. of roasted coffee, to give to people during the holidays.
July 18th, 2012 at 11:01 am
These were outstanding! You’ve created a monster! I made them last night and being the coffee/chocoholic that I am, don’t have many left today.
I didn’t have instant espresso, so I used twice the instant coffee with 1 1/2 tbsp of boiling water. They came out really well. However, I agree with Amanda in the use of real coffee (not instant). From what she said, it sounds like it would work quite well. : ) I can’t wait to make another batch already!
July 24th, 2012 at 11:07 am
[…] Espresso Chocolate Chip Shortbread […]
July 24th, 2012 at 7:34 pm
Yummy looking! Will definitely try this one out!
August 9th, 2012 at 5:42 am
yummy yummyyyy,can.t wait to make them for my kids
September 3rd, 2012 at 12:44 pm
Hi, the preheating temperature is 325ºF but is the baking temperature the same??
thanks!
September 3rd, 2012 at 12:45 pm
Dan – yes! :)
September 3rd, 2012 at 12:47 pm
yei! thanks for your fast response you’re awesome
September 20th, 2012 at 2:12 pm
I just made my first batch of these wonderful looking cookies, however I’ve never made shortbread before. So my question: “Is the batter supposed to taste good?” Cause mine did not, however I’m hoping they will taste different after baking.
September 22nd, 2012 at 2:44 pm
OMG! i made these for my friends and I and as we ate them I needed to make a second batch they were so good. The plastic bag trick was unbelieveable!
September 24th, 2012 at 6:55 am
I think a little bit of salt is required to life up the flavour. Otherwise the shortbread was nothing special.
September 25th, 2012 at 7:42 am
Erica – I don’t know. I don’t eat cookie dough. Hope the cookies worked for ya.
September 25th, 2012 at 7:46 am
I’m drooling! this is a brilliant idea.. imma try this.Thanks!
October 13th, 2012 at 5:18 am
Just to say NO do not tip. And, Imma make these suckers real soon. I luvs Smitten too.
October 20th, 2012 at 6:37 pm
If I use pure espresso, should I use 2 tbsp of espresso liquid, or just the 1 tbsp?
October 21st, 2012 at 6:34 pm
I’ve been to three grocery stores to find instant espresso powder and so far, no dice. I can buy it online, but imagine my disappointment at not being able to make these for DAYS now due to this dilemma. Where do you find your jar?
October 22nd, 2012 at 12:02 pm
Misa – I’d make the espresso extra song and probably use 2 tbsps.
Sarah – I don’t know what to tell you. You may just have to order it. It used to be hard to find that espresso powder around here, but now it’s even in my local mountain grocery store.
November 2nd, 2012 at 6:38 pm
The cookies look amazing!!! but any chance you know how to alter for a gluten free option? :D
also the pictures are fantastic.
November 5th, 2012 at 9:27 am
Rin – sorry, I don’t. However, you might find someone who has done so if you google espresso chocolate chip shortbread cookies gluten-free?
December 11th, 2012 at 7:33 am
[…] vanilla, flour, and mini chocolate chips. Mix it all together, and roll out the dough. I took Use Real Butter’s tip and used a freezer bag to roll it out, albeit not as neatly as she did. The I put the dough […]
January 4th, 2013 at 3:53 pm
[…] chip shortbread cookies vegan. I feel ever so slightly guilty that I adapted this recipe from Use Real Butter’s blog, and then didn’t use real butter, but I swear you’ll never know the […]
January 5th, 2013 at 5:00 pm
[…] How about? Cranberry Rhubarb Cobbler Soft Garlic Knots Chai Latte Banana Muffins Stuffed Cheese Rolls Rainbow Cake in a Jar Espresso Chocolate Chip Shortbread […]
January 18th, 2013 at 7:15 am
I made this recipe last night. It came out very good. I wasnt sure how I felt about it when it first came out of the oven but once it cooled/hardened over night and I had it with some tea today… I really enjoyed them. I would make two changes next time… I used 60% cocoa ghiardelli chocolate— it was a bit TOO bitter…next time I would use semisweet. Also the cookies need salt… I will add about a/14 tsp next time. Ithink with these changes next time they will turn out even better. Good recipe! I will be making a blog post soon!
January 20th, 2013 at 11:49 pm
Sometimes you just KNOW when recipe will be fantastic. This is one of those times! I am apt to pat the dough into a greased foil lined pan and cut them before they are baked-then break them apart on the ‘perforations’ while they are still warm.
February 21st, 2013 at 9:07 am
Hmmmm… dough… shortbread… espresso….. together… Amazing!
March 14th, 2013 at 5:09 am
[…] So when I stumbled upon (literally) this, I went straight into the kitchen and made […]
April 7th, 2013 at 12:11 pm
Yummy cookies! I’m thinking of trying them with chopped heath bars (like coffee heath bar ice cream).
April 20th, 2013 at 12:00 pm
I have these in the oven right now and ohhhhh my goodness, it smells amazing in here! Like someone took me to a roasty coffee shop and told me to sit and wait for a fresh baked cookie. :) How genius is rolling these things out IN THE BAG, people??? Just tasted my first one: AWESOME. I used salted butter and am glad I did. :) Great recipe, thank you!
May 6th, 2013 at 12:57 pm
[…] Chocolate Chip Shortbread http://userealbutter.com/2008/09/25/espresso-chocolate-chip-shortbread-cookies-recipe/ <- click here to make […]
June 14th, 2013 at 9:49 am
[…] Shortbread recipe adapted from Use Real Butter. […]
July 23rd, 2013 at 8:07 am
Can these be made without the espresso? If so, do you just leave it out entirely or should I sub in something else.
July 23rd, 2013 at 4:49 pm
Nichole – I’m sure they can be. Perhaps substitute 1 tsp of vanilla extract for flavor? If the dough is too dry, add a teaspoon or two of water to help it along.
August 10th, 2013 at 3:10 am
they sound fantastic. cant wait to try this recipe
August 12th, 2013 at 12:27 pm
Does anyone have the metric measurements for these?
I know that European and American cup sizes differ (and I have no idea which my set are!) and it seems that every conversion site gives me a different value!
September 29th, 2013 at 2:55 pm
found your link via Foodgawker and here’s a reader in Sweden who has found many conversion tables. It it terribly confusing. Would you be kind to add in some metric measurements too? I mean you do realize with foodgawker you attract readers globally :)
October 13th, 2013 at 7:27 am
[…] about a week, or can be frozen. Shortbread recipe adapted from Taste of Home Rolling technique from Use Real Butter For tips on making better shortbread, check out this […]
October 21st, 2013 at 10:03 am
JX – ah yes. It’s possible to do a quick and easy conversion using Google! :)
November 5th, 2013 at 12:24 pm
[…] Smitten Kitchen and Use Real Butter […]
November 16th, 2013 at 6:59 pm
[…] chocolate chip espresso shortbread […]
December 6th, 2013 at 7:52 pm
[…] my 4 cookie doughs: sugar, ginger, chocolate chip shortbread, and […]
January 23rd, 2014 at 3:24 pm
I made these today and they are SO good. Melt in your mouth!! Thanks
April 17th, 2014 at 6:18 pm
Thanks so much for this recipe. I’ve made it several times, and everyone loves it. I am a super lazy bum, so I prepare this dough as a slice-and-bake. I form it into a square log, refrigerate, and slice. So easy, and so delicious.
April 27th, 2014 at 3:26 pm
These are great. I used a cookie cutter and cut them into hearts and used them for a base for ice cream sandwiches. AWESOMENESS!!!
September 21st, 2014 at 7:08 am
[…] don’t really add coffee to my favourite chocolate chip cookies though. But when I came across this recipe at the Use Real Butter blog, the gorgeous pictures stayed in my mind… until I finally made them a couple of days ago. […]
January 3rd, 2015 at 7:34 pm
Those cookies look amazing.Some day I would love to make them but I’m not supposed to make any sweets for a couple months
April 2nd, 2015 at 12:06 pm
[…] I made him this espresso chocolate chip shortbread recipe. They didn’t look too pretty since I don’t have a rolling pin but I think they turned […]
April 2nd, 2015 at 9:29 pm
[…] all-time, or the all-time most popular on foodgawker. And almost always, the number 1 are these Espresso Chocolate Chip Shortbread by Use Real Butter. Finally after seeing these cookies sooo many times, I made […]
June 2nd, 2017 at 9:44 am
I’ve been coming back to this recipe for years. I think this is hands down my favorite recipe
December 8th, 2020 at 7:57 am
Can these be rolled into a tube shaped then chilled and then cut into round cookies?? Has anyone tried Thanks
December 8th, 2020 at 9:36 am
Sue – yes, you can roll them into any shape you like. They will spread a tiny bit, so the edges may not be sharp if you use intricate cookie cutters.