These cookies combine a few of my all-time favorite flavors, and with the mix of some of the most widely loved ingredients, they are sure to be a crowd pleaser. Dark chocolate, shortbread, and finely ground espresso make for a sharp cookie. The finely ground espresso give the cookies both visual and textural interest with a sprinkling of black dots. Dip half of the cookie in melted dark chocolate for added decadence, smoothness, and sweetness. The dough is perfect for molding into shapes with your favorite cookie cutters, so have a little fun and turn the sophisticated flavors into clever little people or Mad Men-esque martinis.
1 cup cold unsalted butter, cut into 1/2 inch pieces
1/2 cup granulated sugar
1/2 tsp kosher salt
2 1/4 cups all purpose flour
2 tbsp finely ground espresso coffee beans
For the chocolate:
9 oz semisweet chocolate, chopped
1 tbsp milk
In a stand mixer fitted with the paddle attachment, mix the butter, sugar, and salt on low speed until the butter combines with the sugar but isn’t completely smooth, about 2 minutes. Slowly add the flour and the ground espresso and mix on low until the dough has pulled together, about 3 minutes.
Lightly flour your countertop so the dough doesn’t stick. Roll the dough to about 1/4 inch thick. Use cookie cutters or the top of a glass to cut the dough into shapes of your choice. When there is no more room in the first roll-out, press the dough back together again and roll it out as you did the first time. Repeat until you have used all of the dough. Arrange the cookies on lined baking sheets and chill for at least 20 minutes. Chilling them will ensure that they keep their shape when baking.
Pre-heat the oven to 325 degrees F. Bake the cookies until golden, 30 minutes to 1 hour. Rotate the sheets halfway through to ensure even baking.
Once the cookies are golden and the edges feel crisp, allow them to cool. When they are cool, place the chopped chocolate in a heatproof bowl over a pot of simmering water. Add a few drops of milk or water and melt the chocolate, stirring with a rubber spatula until smooth. Dip half of each cookie into the chocolate and set them on parchment paper to allow them to cool and harden, about 2 hours.