Chocolate Chip Espresso Bars

These Espresso Shortbread Bars are rich, buttery, and crunchy, If you love shortbread then give this rich dessert a try.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 18

Total Time 28

Servings Cookies

Calories 55kcal

Dissolve the espresso powder in the boiling water and set it aside to cool.
In a large bowl, cream the butter and powdered sugar together until smooth.
Add in the cooled espresso and vanilla and beat until well mixed.
Add in the flour and salt and mix. Don’t beat it too long, just until the flour is incorporated.
Stir in the mini chocolate chips and mix.
Get a gallon sized ziploc bag and put the cookie dough in the bag, but don’t seal it yet.
Roll the dough so it fills the size of the bag, about ¼” thick.
Seal the bag and place it flat into the refrigerator to chill for 2 hours.
Preheat the oven to 325 degrees.
Place the ziploc bag on a cutting board and slice the edges of the bag and peel it away from the dough.
Cut the cookies into 1 ½” squares.
Place on a baking tray about 1” apart. Bake for 18-20 minutes. Cool on rack.
In a microwave safe bowl, slowly melt the remaining chocolate chips.
Drizzle over the cooled cookies as desired.
Sprinkle with flake sea salt if so desired.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.