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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