Step right up all you shortbread fans because this Espresso Chocolate Chunk Shortbread is over-the-top delicious! It’s rich, crispy and loaded with chocolate chunks and espresso flavor. It’s perfect for the upcoming holidays!
This is a sponsored post on behalf of Crisco® All-Vegetable Shortening. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
The holiday season is just around the corner folks and you know what that means right?? It’ll soon be time to break out the stretchy pants and dust off the old cookie tray!
I’ve spent the last few months creating some delicious cookie recipes to share with you folks over the upcoming weeks and today we’re starting off with this incredibly rich and tasty Espresso Chocolate Chunk Shortbread.
When my good friends at Carusele came to me and asked me to participate in their Baking at Home campaign ,sponsored by Crisco® again this holiday season to create a recipe using their All-Vegetable Shortening I decided to make a baked good that would knock your socks off. Without a doubt, this shortbread recipe is it!
If you’re a shortbread fan you’re going to love, love, love it. I’ve used a combination of Crisco® All-Vegetable Shortening and butter with a generous helping of both espresso powder and chocolate chunks to make these a wonderful addition to your holiday cookie trays.
The shortbread is rich and crispy and has just the right amount of espresso flavor to delight the coffee lover in your life this holiday season. It’s also perfect for holiday gifting. Because I’m not sure about you guys, but if someone shows up at my door gifting cookies they’re a friend for life.
If you caught my recipe for my Biscuit-Topped Sausage Pot Pie from last fall, you know I am a true Crisco® fan and for good reason. It’s been a trusted brand in the kitchen for over 100 years. It was always in our pantry growing up. Shortening is plant based and easily adapts to your baking and cooking style and it contains 50% less saturated fat than butter which is always a win-win. It’s a brand I trust.
Why You’ll Love this Recipe
The recipe takes only 15 minutes to prepare and about 25-30 minutes to bake, so it’s a super easy cookie to whip up.
No rolling or chilling time needed either for this recipe.
Ingredients You’ll Need
- all-purpose flour
- Clabber Girl® Baking Powder
- espresso powder
- Crisco® All-Vegetable Shortening
- unsalted butter
- confectioners’ sugar
- semisweet chocolate
- vanilla extract
- Baker’s Joy® Non-Stick Baking Spray with Flour
First, you’ll preheat your oven to 350 degrees. Then you’ll lightly spray a 9-inch tart pan with a removable bottom with some Baker’s Joy® nonstick cooking spray.
Next up, in a medium bowl you’ll sift together your flour, Clabbergirl® Baking powder, espresso powder and salt and set aside.
In the bowl of a stand mixer you’ll cream together the Crisco® All-Vegetable Shortening, butter and confectioners’ sugar followed by the vanilla extract
At this point, you will turn the mixer to low and slowly add the flour mixture, just until the dough starts to form large clumps. You’ll stir in the chopped chocolate chunks with a wooden spoon.
Spread the dough evenly into the prepared pan, smoothing the top with a spatula. Using a fork, prick the entire surface of the dough about 1/4 inch deep, and about every 1/12 inches, then 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.
Hope you bake a batch of this shortbread soon because I just know it’ll secure a spot on this year’s holiday tray! I’m gearing up for one delicious holiday season of cookies folks, so please stay tuned.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Espresso Chocolate Chunk Shortbread
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.
More Delicious Crisco Recipes to Enjoy
Espresso Chocolate Chunk ShortbreadPrint Recipe
- 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. vanilla extract
- 1 cup semisweet chocolate, roughly chopped
- 2 tsp. granulated sugar, for sprinkling on top of pre-baked shortbread
- Preheat oven to 350 degrees. Place a rack in the middle of the oven. Lightly spray a 9-inch tart pan with a removable bottom with Baker's Joy nonstick cooking spray.
- 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, unaslted 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 for 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 with the two teaspoons of granulated sugar. 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.