Friday, December 31, 2010

Espresso Shortbread Cookies with Mini Chocolate Chips and a New Year's Resolution

I'm going to start off 2011 with committing to my resolutions. I want to blog about food, and stick to doing so! So hopefully I will be posting more often about the food we enjoy at home. There's something about New Year's resolutions that scare me. It's like if I don't follow through with them the entire year would end up a failure. I don't want to be harsh on myself, but I'm finally at a point in my life where I want to be doing what I truly enjoy.

These cookies have driven me crazy. And I am not even a coffee person! I don't drink Tea or Coffee, so it's kinda strange that I baked three batches of these cookies in less than two weeks! They're that good. I generally love shortbreads, but I didn't think I won't be able to stop eating those cookies the way I do, it's like whenever I open the tin, I can't have less than three.

I came across them on Annie's blog, a wonderful experienced food blogger, I am yet to try more interesting recipes of hers. These are fast, and easy to put together and somewhat forgiving. I baked the second batch a little longer than I was supposed to but they still came out great. I also ran out of chocolate chips on the third batch, so I ended up chopping some bittersweet chocolate and adding them in.
The market in Egypt is unreliable, some items disappear off the shelves for indefinite periods, which is now what's happening to chocolate chips, I can't find them any wherever I look. Which is somewhat a problem, because I'm running low on these cookies, I only have 7 little squares. I'm trying to limit myself to one a day, but that's not working. Help!

Espresso Shortbread Cookies with Mini Chocolate Chips

Source: adapted from Annie's Eats, originally from Smitten Kitchen

1 Tbsp instant Espresso powder (I used Davidoff 57 Espresso, it was amazing!)
1 Tbsp boiling Water
227g unsalted Butter, at room temperature
80g Confectioner’s Sugar
1/2 tsp Vanilla Extract
280g All-Purpose flour
3/4 cup mini-chocolate chips (I used 1 Cup first batch, and half cup second batch, so I guess add to taste.)


1. Dissolve Espresso powder in boiling water, and let it cool.
2. In the bowl of your stand mixer, beat the butter on medium until smooth. Add the Confectioners’ Sugar and beat until the mixture is very smooth, about 3 minutes.
3. Add in the Vanilla and the Espresso and mix well.
4. With the mixer on low speed, add the Flour and mix only until just combined.
5. Fold in the mini chocolate chips.
6. Transfer the dough to a plastic bag. Place the bag on a flat work surface, leaving the top open.
7. Roll dough into a rectangle that is about 1/4 inch thick.
8. After rolling the dough, seal the bag pressing out excess air, and refrigerate the dough for at least 2 hours, or up to 2 days.
9. Preheat the oven to 325 degrees F.
10. Put the plastic bag on a cutting board and slit it open. Using a ruler (or just do it without one, like I did) as a guide, cut the dough into 1 1/2-inch squares. 11. Transfer the squares to baking sheets and carefully prick each one twice with a fork. Or you can do it with a tooth pick instead, but it will take longer. Be careful, the edges of the cookie might break when you prick with a fork.
12. Bake for 18-20 minutes, rotating the sheets halfway through baking 180 degrees and from top to bottom. They shouldn't color much, just lightly golden around the edges.
13. Remove from the oven and allow to cool on the pan 5-10 minutes. Transfer to a wire rack and allow to cool completely.


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