Reply. Lots of crumbles but I just pressed everything together both while making the logs and when slicing the cookies. I leave the butter out for a little while to become room temperature before beating it and I use a stand mixer and beat for a good 5 minutes. I made this and originally put 1 stick of butter. Followed closely by chocolate chip. AMAZING! . Oh yeah, the Espresso-Chocolate Shortbread Cookies. Haha! I used 2T of instant coffee instead of espresso (all grocery stores defeated me in finding some) and found the taste–not to mention smell while baking–glorious! Have fun! The quicker and harder I did so, the less it wanted to crumble apart. Not that anyone’s asked but what I’ve found easier to do is instead of rolling the dough into logs, I’ve started pressing them into a square cookie pan lined with baking paper, then wrapping the entire pan with plastic wrap and refrigerating as per usual. I love your blog. https://smittenkitchen.com/2017/12/salted-butter-chocolate-chunk-shortbread But here is where I tell you the secret that I hope will blow your mind, even though I haven’t tried it myself–yet. Everyone loved these! My husband was a fan so I will attempt them one more time, using the softened butter/ hand mixer approach, as I’m not going to be getting a stand mixer any time soon! I had the problem that many have described of having a dough that was far too crumbly. I’ve gotten good at making those, and they never fail. I’ve been making espresso shortbread dipped in chocolate every holiday season for several years. What is wrong with chips? i tried these yesterday/today, and my dough was crumbly/dry not crumbly/glossy like the picture before I rolled it. Beat in the vanilla, espresso and salt, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. My butter was not cold from fridge. May 2, 2020 - I have, for forever and a day, looked for a chocolate cookie I could crown with what I considered the highest honor one could bestow on it, declaring it the browniest cookie. But if I didn’t, I wouldn’t h… .. For others, Alison recommends using a softer butter (Deb recommends cold) and whipping butter even longer. I just made these and all I can say is that I had a hard time not eating the dough. Here, I should have used 235 g and my shortbread would be perfect (the taste was really nice). Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet. I used European salted butter plus a little unsalted to make up the difference for what I needed. Don’t skip the sugar outside, it’s almost the best part. Dec 1, 2017 - In my mind, there are few higher callings in the baking world than cookies, and simply no higher cookie callings than shortbread, so I cannot think of a better place to start my Week-O-Cookies… Transfer the cookies to a rack. The chocolate was so good, though. These will be a staple in our home. If so, how much? it’d probably be better if i used a home made chai spice, but that’s for another day :). Beat butter and confectioners’ sugar together on medium speed for about 3 … . These are incredible. I also had the “spreading everywhere” problem. ago) in the fridge and both were a mess upon slicing. Maybe because of the butter or because I used the Kitchen Aid and let the butter and sugar mix for at least five minutes. Also, I don’t have a stand or a hand mixer – I creamed the butter and sugar and mixed the dough with my hands. Everyone loved these cookies, delicate and delicious. I added a handful of those Nestle skor toffee bits to the mix and it really compliments the cookie! I rolled them this morning. I just made these today for about the 6th time and they spread all over the place. I just ate the last cookie today from the batch I made in December. My dough logs are in the fridge. Very tragic. delicious!! Get free recipes sent straight into your inbox! The version I had in her book didn’t have weights (I thought? I didn’t expect them to live up to the hype but two of us ate almost half the cookies this afternoon…make these for company or with a plan to give them away because they are addictive. I have a friend that saves me the cans from her daycare (they go through a lot) so I can have several varieties on hand for that unexpected occasion! (Of course if you used good butter then just ignore this comment. And having gone the chocolate route I’m pretty sure the toffee would have been a better option. I think I’ll try making it thinner next time. I would feel comfortable freezing these cookies WITHOUT the sugar coating – the sugar coating won’t do well in the freezer. While their assembly is similar to most chocolate chip cookies, swapping the usual whole eggs for strictly egg yolks makes them surprisingly distinct. Let cool slightly before transferring to the cookies you don’t eat immediately to wire racks to cool. I really worked the dough into a solid log before placing it in the refrigerator. Thanks for pointing it out. Ingredients for Chocolate Shortbread Cookies: 1 3/4 cups all-purpose flour *measured correctly 1/2 cup granulated sugar 1 1/2 sticks (12 tbsp) unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract Pinch of salt 1 cup semi-sweet chocolate chips. So I used my coffee machine and made a shot. – not enough salt. I had packed about 3 dozen or so, and by the day’s end they were gone! It took a little more time, but not too bad (if you took the time to remove all the chickpea hulls for the ethereally smooth hummus recipe, this was a snap!). Perhaps you have a particularly un-salty brand of salted butter? YUM! thank you… now, i’m off to make these scrumptious looking cookies. I baked in my oven 18 minutes, rotating at 9 minutes. Using a mixer I thought the flour is going to be overmixed but proceeded and finished adding flour by hand. I hadn’t even heard of it until today, and now I’ll be doing the dance of impatience for the next 3 months. Yum! I made them as Christmas gifts for family and friends but I’m now regretting not making more for myself! Salt tastes like butter when it’s in sweet things, and for me, that’s a value add. My dough came out perfect and they baked up nicely (18 min or so). ’nuff said … And coffee instead of espresso? To avoid butter being tossed across the room I draped a tea towel over it. Even after refrigerating overnight my dough was too crumbly to slice. My mom made the dough two days ago and left in my fridge; she used half white and half dark chocolate chunks and sucanat instead of usual brown sugar. Everyone loved them, and all of my aunts asked for the recipe, which is always the sign that they are not just being polite :) I’ve had terrible luck in the past with cookies that require rolling, but the ziplock bag made it a cinch. The recipe lived up to the hype for me. I let the log thaw about 40 minutes before the egg wash and sugar rolling. I’m going to try to freeze them to prevent myself from eating them all. I left frozen butter out for a bit, which defrosted enough to be cut but wasn’t yet at room temperature. Anyway, thanks to both you and Dorie for this lovely recipe. OMG!! Happy Holidays! (120 *2.25 = 270 grams (not 295- which is 25 grams more). I used name brand, non-Euro butter. A thought: I’m now on my third (!) 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