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Christina Tosi
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Espresso Chocolate Chunk Shortbread Recipe

Name: Espresso Chocolate Chunk Shortbread Recipe
Prep time: 15 min
Total time: 45 min
Yield: 8 Large Wedges
Ingredients: 2 Cups all-purpose flour; 1 1/2 Tbsp. espresso powder; 1/4 tsp. Clabber Girl® Baking Powder; 1/4 tsp. salt; 1/2 Cup Crisco® All-Vegetable Shortening, I use the baking sticks; 1/2 Cup unsalted butter, room temperature; 1/2 Cup confectioners’ sugar; 1 tsp. Spice Islands® Pure Vanilla Extract; 1 Cup semisweet chocolate, roughly chopped; 2 tsp. granulated sugar, for sprinkling on top of pre-baked shortbread

Prep Time: 15 Minutes

Cook Time: 25-30 Minutes

Total Time: 45 Minutes

Yield: 8 Large Wedges

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Espresso Chocolate Chunk Shortbread created by Mary Ann Dwyer at thebeachhousekitchen.com

Ingredients

2 Cups all-purpose flour
1 1/2 Tbsp. espresso powder
1/4 tsp. Clabber Girl® Baking Powder
1/4 tsp. salt
1/2 Cup Crisco® All-Vegetable Shortening, I use the baking sticks
1/2 Cup unsalted butter, room temperature
1/2 Cup confectioners’ sugar
1 tsp. Spice Islands® Pure Vanilla Extract
1 Cup semisweet chocolate, roughly chopped
2 tsp. granulated sugar, for sprinkling on top of pre-baked shortbread

Directions

Preheat oven to 350 degrees F. Place a rack in the middle of the oven. Lightly spray a 9-inch tart pan with a removable bottom with Baker’s Joy® No Stick Spray with Flour.
In a medium bowl, whisk together flour, espresso powder, Clabber Girl® Baking Powder and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together the Crisco® All-Vegetable Shortening, unsalted butter and confectioners’ sugar on medium speed until light and fluffy. Add the vanilla extract until well combined. Turn the mixer to low and slowly add the flour mixture, just until the dough starts to form large clumps. Stir in the chopped chocolate chunks with a wooden spoon.
Spread the dough evenly into the prepared pan, smoothing the top with your fingers or a rubber spatula. Using a fork, prick the entire surface of the dough about 1/4 inch deep, and about every 1/12 inches. Sprinkle the 2 tsp. granulated sugar over the top of the dough. Place the pan on a baking sheet and bake until lightly browned, about 25-30 minutes.
Remove from the oven and slice into 8 wedges while the shortbread is still warm. Cool in the pan, then remove from tart pan. Shortbread can be stored in an airtight container at room temperature for up to 5 days.

Tips

I used semisweet chocolate bars for this recipe that I roughly chopped. You could substitute semisweet or milk chocolate chips if you prefer.
I also added 1 1/2 tablespoons of espresso powder to give these cookies a wonderful espresso flavor that’s not overpowering.
I cut my shortbread into eight large wedges, but you can really cut into any size you desire.
Cut your shortbread into wedges while still warm from the oven so the shortbread doesn’t crumble.