Espresso-Chocolate Chip Shortbread

2 cups all-purpose flour
2 sticks (1 cup) butter at room temperature
1/2 cup granulated sugar 
1/4 tsp. salt
3 tsp. espresso powder, divided
1/2 tsp. pure vanilla extract
3/4 cup mini chocolate chips

Preheat oven to 325 degrees F. Line baking sheets with parchment or silicone baking mats. Dissolve 2 tsp. of espresso powder in 1 tbsp. hot water; set aside. Mix flour, butter, sugar and salt on low speed using a stand mixer with the paddle attachment until just blended. Mixture will look crumbly and sandy. Add dissolved coffee and vanilla and blend for about 30 seconds. Add last tsp. of espresso powder and chocolate chips and slowly increase speed to medium-low, blending until dough starts to clump together. 

Remove dough and roll out to about 1/4 in. thickness between two pieces of waxed paper. Chill dough for at least 10 minutes, then cut into desired shapes. Re-roll scraps, chill and repeat. Alternatively, just cut into squares or rectangles with a butter knife. Bake for 20-22 minutes, rotating pans halfway through. Bake until edges and bottoms are just golden. Let sit for about 2 minutes and then remove to racks to cool fully.

Makes about 54 1 1/2-in. cookies, more or less depending on the size of your cookie cutters.

Link to printable version here.

Recipe adapted from my shortbread recipe and https://smittenkitchen.com/2007/12/espresso-chocolate-shortbread-cookies/

Tips--The coffee flavor isn't crazy strong, but you can absolutely omit the espresso powder and just call them Chocolate Chip Shortbread. See tips for rolling out dough from my regular shortbread recipe. If you don't have mini chocolate chips, you can finely chop a 4 oz. semisweet chocolate bar. Let these cool fully for best flavor and texture.

Now for the BS. If you like coffee and chocolate, shortbread is the perfect vehicle! Some recipes tell you to prick the surface of the shortbread with a fork before baking to prevent bubbling and to release steam, but when the dough is rolled out like this, it doesn't bubble. I also don't find any difference in the texture, and I've tried it both ways. Some recipes have you press the shortbread into a baking pan and cut after baking, but I've found cutting the dough first gives the edges that perfect crunch you just don't get in a bar cookie. It really doesn't take that much more time to cut the dough first, but the crisp, buttery edges are worth it. The smaller the cookies are, the more crisp they are.