Espresso Chocolate Chunk Shortbread

5 from 1 vote

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. You're going to love it!

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: Scottish

Keyword: butter, chocolate chunk, cookies, Crisco All-Vegetable Shortening, espresso, holiday, shortbread

Servings: wedges

Calories: 501kcal

Author: MaryAnn Dwyer

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. vanilla extract
1 cup semisweet chocolate, roughly chopped
2 tsp. granulated sugar, for sprinkling on top of pre-baked shortbread

Instructions

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.

Notes

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.

Nutrition