Edges tipped with unsweetened chocolate and white chocolate enhance the coffee flavor in these delightful cookies.
1 1/4 cups all-purpose flour
1/4 cup cornstarch
1/4 cup unsweetened cocoa
1 teaspoon instant espresso powder or instant coffee powder (we tested with Café Bustello)
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup powdered sugar
3 ounces white chocolate baking bar (we tested with Ghirardelli)
3 ounces unsweetened chocolate baking bars
How to Make It
Combine first 5 ingredients in a medium bowl; set aside.
Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar, beating well. Stir in dry ingredients; beat just until blended.
Line 2 baking sheets with parchment paper. Divide dough into 3 equal portions. Place 2 portions on opposite ends of 1 baking sheet. Place remaining portion on second baking sheet.
Cover dough portions with plastic wrap; gently press or roll each portion of dough into a 5 1/2" circle. Lightly score each round with a sharp knife into 6 or 8 wedges.
Bake rounds at 325° for 23 minutes or until shortbread feels firm to the touch. Gently score each round again with a sharp knife. Slide parchment from baking sheets onto wire racks. Let shortbread cool completely on parchment. Cut shortbread into wedges along scored lines.
Melt chocolate baking bars separately in small bowls in the microwave according to package directions. Partially dip wide end of each shortbread wedge in unsweetened chocolate. Place on a wax paper-lined jelly-roll pan, and freeze briefly to set chocolate. Then partially dip other half of wide end of each wedge in white chocolate. Freeze briefly to set white chocolate.
The shortbread wasn't as chocolately tasting as I had hoped. To help intensify the flavor a little, I drizzled semi-sweet chocolate and white chocolate over the entire shortbread. It definitely improved the flavor and made it very pretty.
I would refrain from adding more flour. I have found that putting the dough in the fridge and letting it get really cold will help lessen spreading. Sometimes I roll in small logs and freeze. Cut while cold and bake.
These were just ok. Not a big hit. I made them exactly as written. I suppose you could play around with the recipe to make it better but there are so many good cookie recipes out there so I think I'll just scrap this one. I love this website and have gotten more great recipes than not.
The parchment paper must be the key to success with this recipe.Mine crumbled all over the place.The taste & texture were great.I will definitely try this again WITH the parchment paper.I didn't want to go out in the rain just for that!
(4-1/2 stars, actually!) Yummy, not-too-sweet -- made special by the two-flavor dipping. BUT: cookies spread more than expected; so next time I'll add a little more flour. AND: Be sure to break the cookies apart WHILE THEY'RE STILL WARM! Otherwise, you'll have odd-looking shapes -- which still taste great anyway!
These were quite easy to make, although I was somewhat nervous about the gooey texture of the dough. I used a package of Starbucks Via instant coffee rather than espresso powder. Don't like white chocolate so I used semisweet like others suggested. I will make these again and include them in my holiday gift giving.