With winter right around the corner, these Espresso chocolate chip shortbread cookies are an easy way to cozy up! Their crumbly texture, coffee kick, and flaky sea salt topping make them a holiday favorite in our home.
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These delicious cookies are a great gift for coffee lovers and shortbread fans alike, perfect for Christmas cookie swaps or gatherings. After taking one bite, my daughter said we're “leaving them out for Santa this year”! So apparently, the North Pole will be trying our cookies this winter.
For more holiday sweet treats, try my Cranberry Orange Coffee Cake or 3-Ingredient Sugar Cookie Fudge. They're effortless desserts, whether you're looking for a baking project or a no-cook recipe. Let’s start baking!
Jump to:
- Why You’ll Love This Espresso Chocolate Chip Shortbread Cookies Recipe
- Ingredients
- How to Make Espresso Chocolate Chip Shortbread Cookies
- Variations
- Serving Suggestions & Food Pairings for Espresso Chocolate Chip Shortbread Cookies
- Storage Tips
- Top Tips for Espresso Chocolate Chip Shortbread Cookies
- FAQs
- Related
- Pairing
- Espresso Chocolate Chip Shortbread Cookies Recipe (Easy Buttery Cookie)
Why You’ll Love This Espresso Chocolate Chip Shortbread Cookies Recipe
These espresso shortbread cookies with chocolate chips are a buttery, coffee-infused treat for holiday gifting or snacking! Friends and family always request them, so I like to think it's one of my best cookie recipes.
Quick to prep: Ready to chill in just 15 minutes.
Sweet and salty: Chocolate and a pinch of sea salt are a match made in heaven.
Great for gifting: This recipe makes about 50 cookies, ideal for Santa and all the little elves.
Classic: No holiday cookie box or tray is complete without shortbread cookies.
Ingredients
These espresso chocolate shortbread cookies come together with pantry staples for a sweet holiday treat! Scroll to the recipe card at the end of this post for the full recipe with ingredient amounts.
- Unsalted butter: If using salted butter, skip the salt in the recipe. Avoid margarine as it won't add richness.
- Powdered sugar: Also called confectioners' sugar. It gives a smooth, melt-in-your-mouth texture. Granulated sugar can make the cookies grainy, but it works if that's what you've got on hand.
- Pure vanilla extract: Almond extract is a great swap.
- Instant Espresso powder: Go for fine ground espresso beans (for baking) or instant coffee. Regular coffee grounds won’t dissolve properly.
- All-purpose flour: It provides structure. Don't use whole-wheat flour.
- Salt: Kosher salt or pink Himalayan salt is best. Avoid coarse sea salt as it won't dissolve well.
- Mini chocolate chips: Milk chocolate, bittersweet chocolate, or dark chocolate chips all work for this. Finely chopped chocolate chunks work too.
- Flaky sea salt: Adds a gourmet finishing touch.
See recipe card for quantities.
How to Make Espresso Chocolate Chip Shortbread Cookies
It's easy to whip up a batch of this mocha-inspired shortbread recipe! Mix, chill, and bake for a buttery treat that’s perfect for Santa's arrival in town.
- Step 1: In a mixing bowl, using a hand mixer, beat butter and powdered sugar until smooth and creamy.
2. Step 2: Stir in vanilla and espresso powder until fully blended.
3. Step 3: Add flour and salt, mixing gently until the dough comes together.
4. Step 4: Fold in chocolate chips to the cookie dough. Shape dough into a disc, wrap tightly in plastic wrap, and chill 30 minutes.
5. Step 5: Lightly flour a surface and roll dough to ¼-inch thickness. Cut with 2-inch cookie cutter and place on a parchment-lined baking sheet. Chill 30 minutes before baking. Repeat with remaining dough.
6. Step 6: Preheat oven to 325°F. Sprinkle cookies with flaky sea salt and bake 14–16 minutes until edges are just golden. Allow cookies to cool completely.
Variations
Need more ideas to keep these espresso chocolate chip shortbread cookies exciting for everyone during the holidays? Try these yummy twists:
Double chocolate: Add 2 tablespoons unsweetened cocoa powder to the dry ingredients for an extra chocolatey flavor.
Go nuts: Fold in ¼ cup chopped toasted pecans, candied nuts, or sliced almonds with the mini chocolate chips for a nutty bite.
Increase the espresso: Use 1 ½ teaspoons of espresso powder for a bolder espresso flavor.
Extra salty: When I'm craving something a little saltier, I fold ¼-1/2 cup chopped mini pretzels or thick-cut potato chips into the dough at the end.
Serving Suggestions & Food Pairings for Espresso Chocolate Chip Shortbread Cookies
No cookie box, tray, or swap is complete without these crumbly espresso-chocolate chip shortbread cookies. Here are our favorite ways to enjoy them:
- Serve with a hot latte, hot cocoa, or my Slow Cooker Mulled Wine for a festive snack.
- Leave them out with a glass of milk for Santa.
- Set on the dessert table with my Banana Mini Muffins With Chocolate Chip and Pumpkin Bread With Cake Mix.
- Arrange in a cookie box with sugar cookies, pinwheel cookies, snickerdoodles, and gingerbread.
- Pair with my Healthy Brownie Batter Dip and Caramel Apple Pretzel Bites on a cookie board.
Storage Tips
Prepping this buttery shortbread cookie recipe in advance or saving leftovers? Here’s how to keep them fresh and delicious for later:
Counter
Store in an airtight container at room temperature for up to 1 week. Keep them away from direct heat and sunlight.
Freezer
Place in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Top Tips for Espresso Chocolate Chip Shortbread Cookies
These simple tricks will ensure your espresso chocolate shortbread cookies are perfect every time, even if it's your first time making shortbread:
Use softened butter: The more softened the butter is, the better. It blends smoothly with the confectioners' sugar for a super crumbly dough. If the butter is cold, the butter-sugar mixture will have small clumps even if you beat it for a long time.
Don’t overmix: Stop mixing once the shortbread dough is just combined to avoid a dense consistency.
Chill well: Chilling prevents spreading in the oven, so don't skip this step.
Roll into a log: This helps me save prep time! Form dough into a log shape that's 2 inches in diameter, chill, and slice into ¼-inch thick rounds instead of rolling out.
FAQs
Here’s what other coffee lovers and home bakers are asking about these festive cookies with an espresso twist!
Yes! Instant coffee works but the cookies may have a milder coffee flavor.
Absolutely! Wrap the firm dough and refrigerate up to 2 days or freeze for 1 month. Thaw overnight in the fridge before rolling.
Yes, but mini ones distribute more evenly.
Swap all-purpose flour with a 1:1 gluten-free blend for best results.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
These buttery espresso chocolate chip shortbread cookies are our favorite way to share our love for holiday baking with others! Share your creations on social media with Hungry Whisk, and don’t forget to subscribe for more cookie recipes and recipe cards. Good luck baking!
Espresso Chocolate Chip Shortbread Cookies Recipe (Easy Buttery Cookie)
Equipment
- 2-inch Cookie Cutter
- Rolling Pin
- Mixing bowl
- Spatula
- Whisk
- Baking sheet
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder fine, baking type
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup mini chocolate chips
- Flaky sea salt for finishing
Instructions
- In a mixing bowl, using hand mixer beat the butter and powdered sugar until smooth and creamy. Stir in the vanilla and espresso powder until fully blended.
- Add flour and salt, mixing gently until the dough comes together. Fold in chocolate chips.
- Shape the dough into a disc, wrap it tightly in plastic wrap, and chill for 30 minutes.
- Lightly flour a surface and roll the dough to about ¼-inch thickness. Cut out cookies using a 2-inch round cookie cutter and place them on a parchment-lined baking sheet. Repeat the process with remaining dough. Chill for 30 minutes before baking.
- Preheat oven to 325°F. Sprinkle cookies lightly with flaky sea salt and bake for 14–16 minutes, or until edges are just golden.
- Allow cookies to cool completely, they taste even better after resting a few hours.
Notes
2. Baking at 325°F gives the shortbread that soft, buttery texture without making the edges too crisp.
3. Avoid overbaking, take them out once the edges turn just golden.
Nutrition
Madhu (Author) says
This recipe is truly my favorite way to combine the buttery shortbread texture we all love with that rich, deep flavor of espresso and dark chocolate. It makes such a perfect, cozy treat, whether you are having a quiet night in or need a star cookie for a holiday exchange. I highly recommend using a high quality dark chocolate for those satisfying chunks!
Tina says
You had me at espresso;) love this shortbread version of my favorite chocolate chip cookies!
Madhu (Author) says
I'm so glad this version of your favorite chocolate chip cookie was a hit! Thank you for the wonderful comment!
Abi says
These espresso chocolate chip shortbread cookies sound incredible! The mix of buttery shortbread with a hint of espresso and chocolate chips is such a dreamy combo. Perfect for coffee lovers like me, definately making them!
Madhu (Author) says
I could not agree more! The combination of buttery shortbread with the rich hint of espresso and those melty chocolate chips truly is a dream. I am so glad a fellow coffee lover is excited to try these!
Therese says
Saving these to make over the holidays!
Madhu (Author) says
That is fantastic! I am so happy you are saving these to make over the holidays. They are such a festive and crowd pleasing treat!
Courtney says
I decided to bake these to enjoy throughout the weekend and I've already eaten wayyyy too many! Love the chocolate chips and espresso together -- so good!
Madhu (Author) says
That is the best compliment a baker can get! I am thrilled to hear you are enjoying them so much that you have lost count, that is a sign of a truly great weekend.
Stephanie says
These cookies were so buttery with that perfect amount of espresso to them.
Madhu (Author) says
That is truly the perfect description! I am so happy you enjoyed the delicious buttery texture and that the espresso flavor hit the perfect note for you.