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!

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