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Salted Chocolate Chunk Espresso Shortbread Cookies

Salted Chocolate Chunk Espresso Shortbread Cookies

Angelina
Slice and bake Salted Chocolate Chunk Espresso Cookies are sweet and salty with the perfect crunch - made with dark chocolate, brown sugar, and vanilla bean for the ultimate flavor.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Cookies
Servings 24 cookies

Ingredients 

  • 2 ¼ sticks of salted butter cut into cubes
  • ½ cup sugar
  • ¼ cup packed dark brown sugar
  • 1 tsp vanilla bean paste
  • 1 tsp espresso powder
  • 2 ¼ cups flour
  • 6 oz chopped dark chocolate
  • 1 egg beaten for egg wash
  • 1 cup demerara sugar for rolling
  • flaked sea salt

Instructions 

  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugars, vanilla bean paste, and espresso powder on medium-high speed until light and fluffy, about 3-5 minutes.
  • Use a spatula to scrape down side of bowl. With the mixer on low speed, slowly add the flour. Next add the chocolate chunks and mix until just combined.
  • Divide the dough in half and shape each half into a log, about 2-2 ½ inches in diameter. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 2 hours (see notes)*.
  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Unwrap the chilled logs and brush with egg wash. Roll the logs in demerara sugar.
  • Slice each log into ½-inch thick rounds. Place on prepared baking sheet, about 1 inch apart. Sprinkle with sea salt and bake until edges are just beginning to brown, about 12-15 minutes.
  • Let cool slightly on a cooling rack before enjoying!
  • Store cookies in an airtight container.

Notes

* Do Ahead - Once cookie dough is rolled into logs and tightly wrapped in plastic wrap, dough can be kept for up to 1 week in the refrigerator, or up to 1 month in the freezer.
Recipe adapted from Alison Roman.
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