I’m not very big on coffee, typically.  Except coffee ice cream.  There’s this place near where I grew up where they make fresh ice cream and it amazing and always packed, and anyway, they have a coffee Oreo ice cream that is to die for.  But I digress.

This recipe comes from an old friend I met through an ex-boyfriend.  I haven’t seen or spoken to her in years, but the recipe is still delicious!  I really have to caution about the coffee granules, from experience.  If they are too big, you will get crunchy coffee bits in your shortbread, which is not delicious.  If you’re wary, just use strong black coffee instead.  It’s just supposed to be enough to give it a hint of that java flavor.

Java Chocolate Chip SHortbread

You’ll Need:

1/2 cup + 2 tablespoons butter, softened
1 1/4 cup flour
1 tablespoon instant coffee granules
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup chocolate chips

How To:

Preheat oven to 325F.

Beat together butter, flour, coffee, sugar, and vanilla until smooth. Fold in chocolate chips. Use your hands!

Lightly flour fingers and press dough into an 8-inch circle on an ungreased baking sheet. Score with pizza wheel or large knife into either 8 or 16 wedges, as preferred.

Bake until the dough just sets and begins to color, about 20 minutes. Cool completely on pan, then store in an air-tight container.

Makes: 8 servings
Prep Time: 15 minutes
Chill Time: n/a
Cook Time: 20 minutes
Calories: 311
Source: From an lost friend. Madeleine, if you’re out there, this is yours.

Java Chocolate Chip Shortbread

  • Servings: 8
  • Time: 35mins
  • Print

You’ll Need:

1/2 cup + 2 tablespoons butter, softened
1 1/4 cup flour
1 tablespoon instant coffee granules
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup chocolate chips

How To:

Preheat oven to 325F.

Beat together butter, flour, coffee, sugar, and vanilla until smooth. Fold in chocolate chips. Use your hands!

Lightly flour fingers and press dough into an 8-inch circle on an ungreased baking sheet. Score with pizza wheel or large knife into either 8 or 16 wedges, as preferred.

Bake until the dough just sets and begins to color, about 20 minutes. Cool completely on pan, then store in an air-tight container.

Makes: 8 servings
Prep Time: 15 minutes
Chill Time: n/a
Cook Time: 20 minutes
Calories: 311

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