These cookies were inspired by a tin of shortbread cookies from Jenny Bakery in Hong Kong that I had the pleasure of trying from my boyfriends aunt. These shortbreads were very strong in coffee flavour and they had been piped into little rosette/flower shapes and boyyyyyyyyy, they were addicting. I wanted to recreate a homemade version and something that was quick and easy to satisfy those coffee cookie cravings.
After a few rounds of recipe testing, I realized that what I was really aiming for was that STRONG coffee flavour and shortbread texture. Shortbread cookies have shortness gluten strands, which gives them that crumbly, melt-in-your-mouth feel.
The first few batches I left out the cocoa, but I kept feeling like something was missing. The cookie would have a soft coffee flavour, but it wasn’t rich or deep enough in flavour for me. Since most people add coffee to bring out chocolate flavour I decided to try and add cocoa to bring out the coffee flavour and it worked out perfectly. I also had to do a couple tests on flour since I wanted that really short texture. I used a portion of rice flour the first few times since there is no gluten in rice flour. This would make a great gluten-free version and something I could possibly experiment more on later hehe. Then I switched over to cornstarch because I know cornstarch has that drying property and also contains no gluten. So I used flour and cornstarch as my dry ingredients.
Anyways after all that recipe testing I came to this recipe. Check it out! These cookies are way too addicting, you’ve been warned.
Coffee Chocolate Shortbread Cookies
227g (1 cup) soft butter
60g (1/2 cup) icing sugar
224g (1-3/4 cup) flour
28g (1/4 cup) cornstarch
12g (2 tbsp) cocoa powder
10g (2 tbsp) instant coffee (I used decaf so I could munch on these any time of the day)
5g (1 tsp) hot water to dissolve the instant coffee
5g (1 tsp) vanilla extract
2g (1/2 tsp) salt
- Dissolve the instant coffee with hot water to create the coffee extract and set aside.
- In a stand mixer or large bowl, using a paddle attachment or hand mixer, cream the soft butter and icing sugar until smooth and lump-free. Do not over-beat to avoid creating air bubbles.
- In a separate bowl, sift and whisk together the flour, cornstarch, cocoa powder, and salt. Set aside.
- Add the coffee mixture and vanilla to the butter and cream just until incorporated fully.
- Add the dry ingredients all at once and mix on low speed just until it is fully incorporated. Try your best not to work the batter too much.
- Using a piping bag with a Wilton 1B flower tip, pipe the cookie batter onto a tray lined with parchment paper, using a drop-piping technique.
- Place the tray in the fridge to chill while preheating your oven to 350F/180C, about 10 min.
- Bake the cookies for 15 min.
- Let cool and enjoy!
Feel free to check out the tutorial here!