Prep Time
33 Mins
Cook Time
23 Mins
1 1/2 to 2 dozen

Edges tipped with unsweetened chocolate and white chocolate enhance the coffee flavor in these delightful cookies.

How to Make It

Step 1

Combine first 5 ingredients in a medium bowl; set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Ratings & Reviews

Lisa18's Review

December 14, 2011
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.

November 27, 2016
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.

November 27, 2016
If you add more flour it will taste doughy.  Try rolling into small logs and freeze.  Take out of freezer and cut about 1" thickness. Should resolve the spreading.

Holly3's Review

June 08, 2011
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.

SusieHotSprings's Review

November 21, 2010
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!

7wilsons's Review

December 22, 2009
I really liked this recipe! It is very good and easy to make. Made these as gifts to give to coffee lovers.

jcdlvez's Review

December 12, 2009
(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!

acooker's Review

November 23, 2009
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.

EZBaker's Review

November 22, 2009
I made these last Christmas. They were surprisingly easy and were a huge hit. I packaged some for my boyfriend to take to his family, but they never made it. You can guess what happened to them!

aajamma's Review

December 25, 2008
These cookies were tasty, not too sweet and had a good texture. I would make again. I followed the suggestion of using semi-sweet chocolate instead of the non-sweet for dipping.