Espresso Chocolate Chip Shortbread Cookies

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Web½ cup mini chocolate chips Instructions Preheat oven to 325°F. Line a 9×13 baking pan with foil and grease the foil. Using a hand …

Rating: 5/5(6)
Total Time: 30 minsCategory: DessertCalories: 191 per serving1. Preheat oven to 325°F. Line a 9x13 baking pan with foil and grease the foil.
2. Using a hand mixer fitted with the paddle attachment, beat butter, granulated sugar, vanilla, and espresso powder for 3-4 minutes, until fluffy and creamy. Scrape down the sides of the bowl as necessary.
3. Add flour and salt and mix until just combined, Add chocolate chips and mix until evenly distributed - the mixture will be crumbly.
4. Dump the dough into prepared pan and press it into an even layer. If the dough is sticking to your hands, wet your hands slightly and it should pat down easily. Prick the dough with a fork in a few places (to allow steam to escape). Bake for 20-25 minutes.

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WebDirections. Beat butter, granulated sugar, brown sugar and vanilla on high speed until light and fluffy, about 3 to 5 minutes. On low

Cuisine: AmericanTotal Time: 2 hrs 40 minsCategory: DessertCalories: 416 per serving

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Web4 oz mini chocolate chips Instructions In a small bowl, dissolve the espresso powder in the boiling water. In a large bowl, beat the butter and sugar until smooth. Add …

Cuisine: AmericanEstimated Reading Time: 4 minsCategory: DessertTotal Time: 35 mins1. In a small bowl, dissolve the espresso powder in the boiling water.
2. In a large bowl, beat the butter and sugar until smooth. Add the vanilla and the espresso and stir to combine. Add the flour and mix at a low speed just until the flour is incorporated. Don’t overwork the dough. Fold in the chocolate chips.
3. Form the dough into logs and wrap them in plastic wrap. Chill the dough for at least two hours or up to two days.
4. Preheat the oven to 325°F. Remove the cookie logs from the plastic wrap and slice them into round cookie shapes. Place them on a baking sheet.

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Web1 tablespoon instant espresso powder 1 tablespoon boiling water 8 ounces unsalted butter, at room temperature (2 sticks) 2/3 cup confectioners' sugar (plus more …

Estimated Reading Time: 5 mins1. Dissolve the espresso powder in the boiling water. Set aside to cool.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is creamy and very smooth. Beat in the vanilla, espresso mixture and salt. Reduce the mixer speed to low and add the 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 with a sturdy rubber spatula.
3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the 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.
4. Position the racks to divide the oven into thirds and preheat the oven to 325°F. Line two baking sheets with parchment paper.

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WebIn the bowl of a stand mixer, beat butter on medium-high until smooth. Add the powdered sugar and beat on medium speed for about 3 minutes, until the mixture is very smooth. Add the vanilla and the …

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WebBeat in vanilla, espresso, and salt. Reduce speed to low and stir in flour until just combined. Fold in chocolate chips with a rubber spatula, or with your mixer on low. …

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WebEspresso Chip Shortbread Cookies are sophisticated cookies for the adults in the room! These easy slice and bake cookies are made with espresso powder and dark chocolate chips for a decidedly …

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WebInstructions: Preheat your oven to 350 degrees and line 1 or 2 baking sheets with parchment paper. In a large mixing bowl, melt the butter and add in the espresso, almond flour, coconut flour, erythritol, …

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WebKeto Chocolate Chip Shortbread Cookies. Ingredients. Ingredients. 1 1/2 cups almond flour 1/2 teaspoon xanthan gum 1/2 cup softened butter 1/4 cups monkfruit sweetener 1/2 teaspoon vanilla extract 1/2 cup chopped …

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WebHow to make Low Carb Shortbread Cookies STEP 1: In a large bowl with a hand mixer or you can use a stand mixer, cream together the softened butter and …

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WebStep 8. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F (160 degrees C). Line two baking sheets with parchment paper. Step 9. Place the …

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WebHow To Make Low Carb Chocolate Chip Shortbread Cookies These cookies are one of the quickest to make. Just around 15 minutes prep you have fresh …

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WebPreheat the oven to 350 degrees F. Add the dry ingredients, almond flour, coconut flour, erythritol, baking powder, gelatin, salt, and espresso powder into a mixing …

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WebLow Carb Keto Chocolate Chip Shortbread Cookie Bites . 5 ingredient keto cookies. Quick and simple low carb chocolate shortbread cookie bites. Get ready to mix up the …

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Web2 tsp Espresso Powder 4 oz Butter, melted 1 tsp Vanilla Extract 1 large Egg 1/4 tsp Liquid Stevia 1/4 cup Chocolate Chips, or chopped chocolate bar Instructions …

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WebIn the bowl of a stand mixer, add butter and erythritol. Cream with the paddle attachment until light and fluffy. Add in almond flour (and vanilla if using) and mix in …

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WebMeeting that passion head-on, The King Arthur Flour Cookie Companion offers 400-plus recipes for almost every cookie under the sun--from traditional favorites like oatmeal and …

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