Saturday, May 28, 2011

Homemade Espresso Chocolate Shortbread Cookies!

Every now and then, I get this mood to bake. And when that happens, I jump for recipe ideas and head to the kitchen. This time around I was in the mood to bake cookies. The only problem was that we just arrived from a month long trip, so our fridge and pantry were limited.. as in, we had no eggs.

So after some research, I decided to try out this Espresso Chocolate Shortbread Cookie recipe. And like with all cooking and baking I do, I adjusted the recipe with my own twists.
- Inside of instant espresso powder, I used a strong shot of espresso which would lighten the color of the cookies but still have that coffee taste.
- For the bittersweet chocolate chips, I chopped up Jacques Torres 60% Chocolate Chips.
- Instead of all chocolate chips, I also added a handful of Scharfen Berger Cacao Nibs. I love using these when I bake. It's the texture of a roasted nut with the bitterness of a dark chocolate.

And after cooling on the rack.. It was awesome! A successful recipe and baking experiment. A recipe to keep in my archives. This shortbread cookie is crumbly, buttery, chocolatey and full of coffee. So yum!

The slide show here runs on Flash. If you can't see it, check out my Flickr album.


Gin said...

It's the other pastry chef in the family, recipe please! I havent baked in a while as well, so I would like to try your version.

Ms. Littlewing said...

The cookies looks so yummy and crispy....:-)

Truly Asia

Angela said...

@Gin - Haha, thanks! The link in the post is the recipe I used. Then I tweaked it just a little with the chocolate chips.

@Ms. Littlewing - They were pretty awesome. Crispy and crumbly. Thanks for reading!!