Espresso-Chocolate Shortbread Cookies
Espresso-Chocolate Shortbread Cookies baked in a pressure cooker are tender, buttery and deeply flavored with espresso and mini chocolate chips—perfect for a rich and quick treat.
Equipment
- 1 Mixing bowl Large
- 1 Plastic wrap For shaping and chilling
- 1 Parchment paper For baking sheets
Ingredients
Cookie Dough
- 1 cup Unsalted butter at room temperature
- ⅔ cup Powdered sugar
- ½ teaspoon Vanilla extract
- 1 ¾ cups All-purpose flour
- 2 tablespoons Instant espresso powder
- ½ teaspoon Fine sea salt
- ¾ cup Mini semisweet chocolate chips
Instructions
Instructions
- Cream together the butter and powdered sugar in a large bowl until light and fluffy.
- Add in vanilla extract and espresso powder. Mix until evenly combined.
- Gradually add all-purpose flour and sea salt. Mix gently until the dough is soft but not sticky.
- Fold in mini chocolate chips until distributed evenly.
- Divide dough in half and roll each half into a log about 1 ½ inches thick. Wrap with plastic wrap.
- Chill wrapped logs in the refrigerator for at least 30 minutes until firm.
- Slice logs into ¼-inch rounds.
- Place sliced cookies on parchment paper or arrange them in the pressure cooker on a safe plate.
- Seal the pressure cooker and set it with steam cues to natural release after baking.
- After baking is complete, use slow release to keep cookies tender.
Notes
Store cookies in an airtight container. Freeze unbaked dough or cookies for future batches.