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Espresso-Chocolate Shortbread Cookies
Ingredients
- 1 tablespoon (about 4 grams) instant espresso powder
- 1 tablespoon (15 ml) boiling water
- 2 sticks (8 ounces or 225 grams) unsalted butter, at room temperature
- 2/3 cup (80 grams) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon coarse, sea or kosher salt
- 2 cups (250 grams) all-purpose flour
- 4 ounces (115 grams) bittersweet chocolate (plain, or a toffee variety), finely chopped, or 3/4 cup store-bought mini chocolate chips
- Confectioners’ sugar, for dusting (optional)
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