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Salted Chocolate Chunk Espresso Shortbread Cookies

Salted Chocolate Chunk Espresso Shortbread Cookies

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


  • 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


  • 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.


* 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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