Quick and Easy Espresso Cookies with Decadent Chocolate Dip
Ladies and gentlemen, if you’re searching for the perfect treat to accompany your morning coffee or afternoon tea, then search no more! I have the perfect recipe for you – espresso cookies dipped in chocolate.
These cookies are an irresistible combination of two of life’s most pleasurable indulgences: espresso and chocolate. Imagine a melt-in-your-mouth shortbread cookie infused with rich ground coffee that melts on your tongue, perfectly complemented by a smooth, decadent layer of melted chocolate. Heavenly, isn’t it?
But wait, there’s more to this recipe than just its delectable taste. These cookies are easy to make and require only simple ingredients that you may already have in your pantry like flour, butter, sugar, salt and of course, ground coffee and chocolate chips. Plus they are versatile – impress your guests with these as an elegant dessert or pack them as a snack for your next hiking trip.
So why settle for store-bought cookies when you can make fresh homemade espresso cookies dipped in chocolate with this simple recipe? Stay with me as we explore the ingredient list, directions and some helpful tips so that you can achieve perfect results every time.
Why You’ll Love This Recipe
Have you ever had a craving for something sweet and decadent to go with your coffee? Well, look no further than these chocolate-dipped espresso shortbread cookies. Trust me, you’ll love them!
Not only are these cookies easy to make, but they also pack a delicious punch of flavor. With the ground espresso beans and the double dose of chocolate from both the chips and the cocoa nibs incorporated in this recipe, it’s perfect for all you coffee and chocoholics out there!
Plus, these cookies are versatile. They can be enjoyed on their own or as an added bonus – paired with another hot cup of coffee. For those with dietary restrictions, keto fans can substitute the flour and sugar to still enjoy these treats.
And let’s not forget about presentation! These buttery espresso-inspired bites are perfect for any occasion but elevate to another level when covered in melted chocolate or dipped in hazelnut spread.
So what’s not to love? Don’t wait any longer to satisfy your sweet tooth cravings with these heavenly chocolate-covered espresso shortbread cookies.
Ingredient List
Before we start with this easy-to-make cookie recipe, let’s gather all the ingredients needed to whip-up these buttery espresso shortbread cookies dipped in chocolate. Here’s a list of ingredients you need to get:
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 2 teaspoons espresso powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
For the topping:
- 4 cups semisweet chocolate chips
- 1 tablespoon shortening
To add a blast of flavor, here are some optional ingredients that can be added:
- Ground coffee or espresso beans
- Sea salt
- Cocoa nibs or chopped espresso beans
With these easily accessible ingredients, you’ll be able to make decadent and delicious chocolate-covered espresso cookies which will satisfy every coffee lover’s dream. So don’t hesitate and get your hands on these ingredients to try out this recipe frenzy!
The Recipe How-To
Now, the moment we’ve all been waiting for – how to create these delicious Espresso Cookies Dipped in Chocolate. It’s not a difficult process; you just have to pay attention to the details so your cookies come out perfect. Without further ado, here is the recipe:
Ingredients:
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup espresso coffee, cooled
- 2 teaspoons ground espresso coffee beans
- 1/2 teaspoon salt
- 2 cups all-purpose flour
For dipping and decorating:
– 4 cups chocolate chips or chopped chocolate[REPLACE WITH BOLD]
– 1 tablespoon espresso powder
– 1 tablespoon cocoa nibs or chopped espresso beans
– sea salt, for sprinkling
Directions:
- Cream the butter and sugar together in a large bowl using an electric mixer until smooth.
- Add in the espresso coffee, ground espresso, and salt, then mix again on low speed.
- Gradually add in the flour until completely incorporated and a dough forms.
- Turn out some flour for dusting onto a clean surface and roll the dough into a log shape about 12 inches long and wrap it tightly with plastic wrap.
- Place the dough in the fridge for at least 30 minutes but preferably overnight to firm it up.
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Using a sharp knife, cut the chilled dough into thin cookie rounds about 1/3 inch thick each and place them on the lined baking sheet about an inch apart from each other.
- Bake the cookies on the middle rack of your oven for approximately 12 to 15 minutes, or until lightly golden around the edges of each cookie.
- Transfer your freshly baked Espresso Shortbread Cookies to a wire rack to cool completely before dipping them in chocolate.
- While the cookies cool down, melt the chocolate chips or chopped chocolate in a double boiler or microwave, stirring frequently until smooth and lump-free.
- Stir the espresso powder and cocoa nibs or chopped espresso beans into the melted chocolate to complete the Espresso Chocolate Dip.
- Carefully dip each cooled cookie halfway into the Espresso Chocolate Dip and place them onto a new baking sheet lined with parchment paper.
- Sprinkle some sea salt over each chocolate-dipped espresso shortbread cookie while the chocolate is still warm if you’d like.
- Let the dipped cookies cool in the fridge for about 10 to 15 minutes to set the chocolate before serving.
And that’s all it takes to create these Espresso Cookies Dipped in Chocolate. Enjoy!
Substitutions and Variations
If you’re feeling creative and want to switch things up, here are some substitutions and variations that you can try with this delicious recipe.
Firstly, if you’re a fan of chocolate but want something different than double chocolate espresso cookies, you can try dipping your shortbread cookies into white or dark chocolate instead. You can also sprinkle some sea salt on top for an added savory flavor.
If you’re looking for a healthier alternative to granulated sugar, you can substitute it with coconut sugar or honey. The taste may vary slightly, but it will still be just as delicious.
For a nutty twist, you can mix chopped hazelnuts or pecans into the cookie dough before baking. You could also dip them in Nutella for a creamy hazelnut espresso flavor sensation.
If you prefer your cookies to be keto-friendly, swap out the all-purpose flour for almond flour and use keto-approved chocolate chips instead of regular chocolate chips.
Lastly, if you’re feeling adventurous and want to add a little kick to the cookies, try adding a pinch of cinnamon or ginger to the cookie batter. This will give your espresso shortbread cookies a warm and spicy taste that’s perfect for fall.
Remember that these are just some ideas for substitutions and variations. Feel free to experiment and customize the recipe to your liking. And don’t forget – whether it’s dipped in chocolate or covered in nuts, every batch of these buttery espresso shortbread cookies is bound to be a hit!
Serving and Pairing
Now that you’ve baked these delicious dipped espresso shortbread cookies and have tasted their buttery espresso goodness, it’s time to think about how to serve and pair them. These cookies are incredibly satisfying when enjoyed with a hot steaming cup of coffee or an iced latte on the side. The cookies can also be served as dessert, accompanied by a shot of espresso for those who want to offset the sweetness of the chocolate.
For those who crave for something more unconventional, this recipe is versatile enough to go beyond traditional accompaniments like coffee and hot chocolate. You can try making a “coffee cookie sandwich” by spreading nutella or peanut butter between two cookies or crumble them over vanilla ice-cream for an added layer of crunch and flavor.
Another great way to serve these irresistible cookies is by dipping them in hazelnut praline or butterscotch pecan spread to achieve that enticingly sweet and salty taste. Additionally, these chocolate covered espresso shortbread cookies can be paired wonderfully with merlot, tawny port, rich red desserts and fine whiskeys.
No matter what kind of pairing route you go down, these easy-to-make treats are perfect for all kinds of cravings, occasions and even dietary restrictions.
Pro tip: If you’re looking for a keto-friendly version, swap out regular flour with almond flour, granulated sugar with a powdered keto-friendly alternative like monk sugar, substitute unsalted butter with coconut oil or ghee and use sugar-free chocolate chips while dipping the cookies in melted chocolate. Sure, they’ll taste slightly different than the original version but will remain your ultimate prized possession of sweet-toothed snacks!
Make-Ahead, Storing and Reheating
Now, you might be wondering how to store these delectable Espresso Cookies Dipped in Chocolate for later enjoyment. Luckily, they’re quite versatile in their storage and reheating capabilities.
To make-ahead, simply make the dough as directed and shape it into flat disks before wrapping them tightly with plastic wrap or placing in an airtight container. These can safely be stored in the refrigerator for up to 3 days, so you can whip them out and bake them fresh whenever you’re in the mood for something sweet and buttery.
Alternatively, if you want to enjoy these cookies at a later date, they can be frozen for up to 3 months. Simply wrap the tightly sealed dough in plastic wrap and freeze until ready to bake.
When ready to serve, simply thaw the dough in the fridge until soft enough to slice. Then, follow the baking directions as normal for a fresh-baked batch of Espresso Cookies Dipped in Chocolate.
But what about leftovers? If by some miraculous feat of willpower you have any cookies left over after indulging, store them at room temperature in an airtight container for up to 5 days. These cookies maintain their soft-yet-crisp texture quite well, thanks to their shortbread base.
Reheating these cookies is a breeze – pop them in the microwave for 10 seconds or so to warm them up and melt the chocolate slightly before enjoying with a steaming cup of freshly brewed coffee or espresso. Trust me, these Espresso Cookies Dipped in Chocolate are too good not to savor every last bite!
Tips for Perfect Results
Now that you have the ingredients and steps down, let me give you some tips to ensure your espresso cookies dipped in chocolate are perfect every time.
Firstly, use high-quality ground coffee or espresso beans for maximum flavor. Using the best coffee will yield a robust espresso shortbread cookie. If you prefer a milder coffee flavor, use less than the recommended amount of coffee or get creative with flavors like hazelnut or butterscotch pecan.
Secondly, chill the dough before making the cookies. Chilling allows the butter to solidify, making it easier to cut into shapes without losing their structure. It also gives the cookies that buttery and crumbly texture that shortbread cookies are known for.
Thirdly, before dipping your espresso shortbread cookies into melted chocolate, let them cool completely. If they’re still warm, they’ll melt the chocolate and create a mess. Once dipped in chocolate, let them cool again on parchment paper until the melted chocolate hardens and sets.
Fourthly, always sprinkle sea salt or chopped espresso beans over the top of the chocolate-dipped cookies while the chocolate is still wet. This will add texture and flavor to your chocolate espresso cookies.
Lastly, store your baked espresso shortbread cookies in an airtight container at room temperature to keep them fresh for longer. They make great gifts or snacks for anytime!
Overall, these tips should help ensure your espresso cookies come out delicious and full of flavour every time you make them!
Bottom Line
In conclusion, why settle for a bland, boring cookie when you can make delicious espresso cookies dipped in chocolate? This recipe is easy to make with simple ingredients and provides a unique twist on traditional shortbread cookies. Plus, the addition of espresso gives these cookies a rich and robust flavor.
Whether you’re a coffee lover or just looking for an exciting new dessert to try, this recipe is sure to deliver. The buttery, espresso-infused shortbread cookies are perfectly complemented by the melted chocolate coating. And with various substitutions and variations available, you can customize this recipe to your liking.
So next time you’re in the mood for something sweet, skip the plain old sugar cookies and try these chocolate-dipped espresso treats. Your taste buds will thank you.
Espresso Cookies Dipped in Chocolate. Recipe
Ingredients
- 6 ounces butter (about inch pieces)
- 1/2 cup coconut sugar
- 1 pinch salt
- 1 1/2 cups spelt flour
- 2 1/2 tablespoons ground coffee (I used instant coffe for more intense taste)
Instructions
- Mix the butter, sugar and salt with a hand blender about 1-2 minutes until the sugar has not melted completely, but it is completely mixed. Then add the flour and ground coffee, continue mixing until the dough is done. Make sure you do it this way because the dough would be very tender if you mix together everything for in the beginning. (that’s what happened with me the first time 🙂 ).
- Lightly floured the board and roll out the dough about quarter-inch thickness. Punched it with a heart-shaped cuter. Place one baking sheet to the pan then place it the cookies in it. Put it in the fridge. It should be completely cool can take 20 minutes, but maybe 2-3 hours.
- Pre-heat the oven approximately 330-350 degrees. Bake until the top looks dry, and it got a tan, maybe about 20-30 minutes. Let cool to completely then dip it into the chocolate.
- For the chocolate:
- Melt 1 cup of chocolate with one tablespoon coconut butter in the microwave.
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