Step right up, shortbread enthusiasts! Prepare your taste buds for an extraordinary treat because this **Espresso Chocolate Chunk Shortbread** is truly over-the-top delicious. Imagine a rich, crisp, buttery base generously studded with decadent chocolate chunks and infused with the invigorating aroma of espresso. It’s the perfect cookie to bake, share, and savor as the holiday season approaches, promising to become a cherished addition to your festive cookie repertoire.

This special recipe is brought to you as a sponsored post on behalf of Crisco® All-Vegetable Shortening. As always, all opinions expressed here are 100% my own. Your support for the brands that make The Beach House Kitchen possible is deeply appreciated.

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Indulge in the Ultimate Holiday Treat: Espresso Chocolate Chunk Shortbread

The air is already buzzing with the magic of the holiday season, and for many of us, that means one delightful thing: it’s time to pull out the stretchy pants and dust off those treasured cookie trays! At The Beach House Kitchen, we’ve been busy perfecting a collection of delicious cookie recipes to share with you over the coming weeks, and we’re kicking things off with a true showstopper: this incredibly rich, flavorful, and wonderfully crisp Espresso Chocolate Chunk Shortbread.

There’s something uniquely comforting about a perfectly baked shortbread, and when you combine that classic buttery texture with the sophisticated bitterness of espresso and the sweet indulgence of chocolate, you create a dessert that transcends the ordinary. This shortbread isn’t just a cookie; it’s an experience, a delightful fusion of flavors that will awaken your senses and leave you craving another bite.

This holiday season, when my wonderful friends at Carusele invited me to participate in their “Baking at Home” campaign, sponsored once again by Crisco®, I knew exactly what I wanted to create. The challenge was to develop a recipe using their All-Vegetable Shortening that would truly stand out and make a lasting impression. Without a shadow of a doubt, this Espresso Chocolate Chunk Shortbread recipe is that showstopper. It’s designed not just to be eaten, but to be remembered, offering a depth of flavor and a perfect texture that will truly knock your socks off.

If you consider yourself a true shortbread aficionado, then prepare to fall head over heels for this recipe. I’ve meticulously crafted it using a thoughtful combination of Crisco® All-Vegetable Shortening and premium unsalted butter. This blend is key to achieving that signature delicate crispness and rich flavor that defines exceptional shortbread. To elevate the experience, I’ve generously incorporated both finely ground espresso powder and chunky pieces of high-quality chocolate, transforming these cookies into an absolutely wonderful, must-have addition to your holiday cookie trays.

The resulting shortbread boasts an incredibly rich, yet perfectly crispy texture. Each bite delivers a harmonious balance of flavors, with just the right amount of bold espresso to delight any coffee lover in your life, especially during the festive holiday season. Beyond personal enjoyment, these cookies are also absolutely perfect for holiday gifting. I don’t know about you, but in my book, anyone who arrives at my door with a beautifully packaged tin of homemade cookies instantly secures a lifelong friendship! Imagine the joy these bring to friends, family, or even colleagues.

For those who followed along last fall, you might recall my recipe for Biscuit-Topped Italian Sausage Pot Pie. If so, you already know I’m a genuine Crisco® fan, and for very good reason. Crisco has been a trusted, reliable brand in kitchens for over 100 years, a staple in pantries generation after generation, including my own growing up. Shortening, being plant-based, offers incredible versatility, adapting beautifully to various baking and cooking styles. Furthermore, it contains 50% less saturated fat than butter, which is always a fantastic win-win in my book. It’s a brand I consistently trust to deliver outstanding results, and it truly shines in this shortbread recipe.

Why You’ll Love This Espresso Chocolate Chunk Shortbread Recipe

This Espresso Chocolate Chunk Shortbread isn’t just delicious; it’s also incredibly convenient, making it an ideal choice for busy holiday bakers. Here’s why it’s destined to become a new favorite:

Effortless Preparation: The recipe requires only about 15 minutes of hands-on preparation time. This means less stress in the kitchen and more time to enjoy the festivities.
Quick Baking Time: You’ll only need 25-30 minutes in the oven until these golden wedges are perfectly baked and ready. This swift turnaround makes it easy to whip up a fresh batch whenever a craving strikes or unexpected guests arrive.
No Chilling, No Rolling: Forget the tedious steps of chilling dough for hours or painstakingly rolling it out. This recipe is designed for maximum ease, allowing you to press the dough directly into the pan and bake immediately. It’s a super easy cookie to whip up, even for novice bakers.
Irresistible Flavor Combination: The rich, robust notes of espresso perfectly complement the sweet, slightly bitter undertones of the chocolate chunks, all enveloped in a classic buttery shortbread. It’s a sophisticated twist on a beloved classic.
Perfect for Any Occasion: While designed for the holidays, these shortbread wedges are wonderful year-round. They make an excellent accompaniment to your morning coffee, a delightful afternoon treat, or an elegant dessert after dinner.

Essential Ingredients You’ll Need

Crafting this incredible Espresso Chocolate Chunk Shortbread requires a carefully selected list of ingredients, each playing a vital role in achieving its signature flavor and texture. Here’s what you’ll need to gather:

All-Purpose Flour: The foundational dry ingredient, providing structure to the shortbread.
Clabber Girl® Baking Powder: Just a touch to give the shortbread a tender crumb without making it cakey.
Espresso Powder: This is the star for the coffee flavor, adding a deep, aromatic note without making the shortbread taste too strongly of coffee. It enhances the chocolate beautifully.
Salt: Essential for balancing the sweetness and enhancing all the other flavors.
Crisco® All-Vegetable Shortening: A crucial ingredient for that wonderfully crisp and tender texture, contributing to the shortbread’s melt-in-your-mouth quality.
Unsalted Butter: Paired with Crisco, butter adds rich, traditional shortbread flavor. Using unsalted butter allows you to control the overall saltiness of the recipe.
Confectioners’ Sugar: Also known as powdered sugar, it dissolves easily to create a smooth dough and a delicate, fine texture in the finished shortbread.
Semisweet Chocolate: Roughly chopped, these chunks provide pockets of intense chocolate flavor and a delightful textural contrast. You can use chocolate bars or high-quality chocolate chips.
Vanilla Extract: A classic flavor enhancer that beautifully complements both the chocolate and espresso.
Baker’s Joy® Non-Stick Baking Spray with Flour: Ensures easy release of your beautifully baked shortbread from the pan.
Granulated Sugar: A small amount for sprinkling on top before baking, adding a subtle sparkle and extra hint of sweetness.

Step-By-Step Instructions to Craft Your Shortbread Masterpiece

Follow these detailed steps to create perfectly baked Espresso Chocolate Chunk Shortbread that will impress everyone.

Prepare Your Oven and Pan: Begin by preheating your oven to 350 degrees Fahrenheit (175°C). Position an oven rack in the middle of the oven for even baking. Lightly spray a 9-inch tart pan with a removable bottom using Baker’s Joy nonstick cooking spray to ensure your shortbread releases easily after baking.
Whisk Dry Ingredients: In a medium-sized bowl, carefully whisk together the all-purpose flour, espresso powder, Clabber Girl baking powder, and salt. Whisking ensures these dry ingredients are thoroughly combined and evenly distributed, contributing to a tender, consistent crumb. Set this mixture aside.
Cream Wet Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, combine the Crisco All-Vegetable Shortening, room temperature unsalted butter, and confectioners’ sugar. Cream these ingredients together on medium speed until the mixture is light, fluffy, and well aerated – this creates the foundation for a tender shortbread. Once light and fluffy, add the vanilla extract and mix until just combined.
Combine and Incorporate Chocolate: Reduce the mixer speed to low. Gradually and slowly add the reserved flour mixture to the wet ingredients. Mix just until the dough begins to come together and form large, shaggy clumps. Be careful not to overmix, as this can lead to tough shortbread. Remove the bowl from the mixer and, using a sturdy wooden spoon or spatula, fold in the roughly chopped chocolate chunks until they are evenly distributed throughout the dough.

Press and Prick the Dough: Transfer the shortbread dough into the prepared tart pan. Use your fingers or a rubber spatula to evenly spread the dough across the bottom of the pan, smoothing the top surface. Then, using the tines of a fork, prick the entire surface of the dough approximately 1/4 inch deep, creating a pattern of small holes about every 1/2 inch. This allows steam to escape during baking, preventing puffing and ensuring a flat, crisp shortbread. Finally, sprinkle the surface with the two teaspoons of granulated sugar for a lovely crunchy top.
Bake to Golden Perfection: Place the tart pan on a baking sheet (this makes it easier to transfer in and out of the oven and catches any potential butter drips). Bake for 25-30 minutes, or until the shortbread is lightly golden brown around the edges and firm to the touch. Keep an eye on it to prevent overbrowning.

Cool and Slice: Once removed from the oven, while the shortbread is still warm, carefully slice it into 8 equal wedges using a sharp knife. This is important because slicing warm shortbread prevents crumbling. Allow the shortbread to cool completely in the pan on a wire rack before attempting to remove it. Once cooled, gently push up the removable bottom to release the shortbread from the tart pan.

I genuinely hope you take the time to bake a batch of this extraordinary shortbread very soon. I have no doubt that its irresistible flavor and perfect texture will secure a coveted spot on your holiday cookie tray this year. I’m already eagerly gearing up for one truly delicious holiday season filled with amazing cookies, so please do stay tuned for more festive recipes from The Beach House Kitchen! If you decide to give this recipe a try, please let me know. And if you have any questions about the recipe at any point, don’t hesitate to drop a comment below. Enjoy every delightful bite!

Helpful Cook’s Notes and Expert Tips for Perfect Shortbread

Achieving the best results with your Espresso Chocolate Chunk Shortbread is simple with a few insider tips:

Chocolate Choices: For this recipe, I opted for high-quality semisweet chocolate bars and roughly chopped them myself. Chopping your own chocolate often results in irregular pieces that melt beautifully and create lovely pockets of gooey chocolate throughout the shortbread. However, if you prefer convenience or a different flavor profile, feel free to substitute with good quality semisweet chocolate chips or even milk chocolate chips. Dark chocolate would also be a fantastic option for a more intense flavor.
Espresso Powder Intensity: I added 1 1/2 tablespoons of espresso powder to give these cookies a distinct, wonderful espresso flavor that is present but not overpowering. It’s enough to complement the chocolate and add depth without tasting like a straight shot of coffee. If you prefer a milder coffee note, you can reduce the amount slightly to 1 tablespoon. For a bolder kick, you could increase it to 2 tablespoons, but be mindful not to make it too bitter.
Cutting Options: I chose to cut my shortbread into eight generous wedges, which makes for impressive servings. However, the beauty of shortbread is its versatility in presentation. You can easily cut it into any size or shape you desire. Consider slicing it into smaller squares for a more bite-sized cookie, or even using a round cookie cutter to create individual shortbread rounds before baking. Just adjust baking time slightly for smaller pieces.
Storage: Once completely cooled, this shortbread can be stored in an airtight container at room temperature for up to 5 days, maintaining its crispness and flavor. For longer storage, it freezes beautifully for up to 3 months. Simply wrap individual wedges or the entire shortbread (once cooled) tightly in plastic wrap, then foil, and thaw at room temperature when ready to enjoy.
Gifting Perfection: These shortbread cookies make an ideal homemade gift. Package them in decorative tins, clear cellophane bags tied with festive ribbons, or small boxes. They travel well and are always appreciated.

More Delicious Crisco Recipes to Enjoy

If you loved baking with Crisco® All-Vegetable Shortening in this recipe, you might enjoy exploring some of our other fantastic recipes that showcase its versatility and benefits:

Biscuit Topped Italian Sausage Pot Pie – A savory and comforting meal topped with tender, flaky biscuits.

Chocolate Dipped Danish Butter Cookies – Delicate, classic butter cookies made even better with a chocolate coating.

Citrus Meltaways – Light, tangy, and literally melt-in-your-mouth cookies bursting with citrus flavor.

Espresso Chocolate Chunk Shortbread Recipe Card

This irresistible shortbread combines the rich depth of espresso with indulgent chocolate chunks in a crisp, buttery base. Perfect for holidays or any time you crave a sophisticated, easy-to-make treat!

Author: MaryAnn Dwyer

Servings: 8 wedges

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Ingredients

2 cups all-purpose flour
1 1/2 Tbsp. espresso powder
1/4 tsp. Clabber Girl baking powder
1/4 tsp. salt
1/2 cup Crisco All-Vegetable Shortening (I use the baking sticks)
1/2 cup unsalted butter, room temperature
1/2 cup confectioners’ sugar
1 tsp. vanilla extract
1 cup semisweet chocolate, roughly chopped
2 tsp. granulated sugar, for sprinkling on top of pre-baked shortbread

Instructions

Preheat oven to 350 degrees F (175°C). Place a rack in the middle of the oven. Lightly spray a 9-inch tart pan with a removable bottom with Baker’s Joy nonstick cooking spray.
In a medium bowl, whisk together flour, espresso powder, Clabber Girl baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together the Crisco All-Vegetable Shortening, unsalted butter, and confectioners’ sugar on medium speed until light and fluffy. Add the vanilla extract until well combined. Turn the mixer to low and slowly add the flour mixture, just until the dough starts to form large clumps. Stir in the chopped chocolate chunks with a wooden spoon.
Spread the dough evenly into the prepared pan, smoothing the top with your fingers or a rubber spatula. Using a fork, prick the entire surface of the dough about 1/4 inch deep, and about every 1/2 inch. Sprinkle with the two teaspoons of granulated sugar. Place the pan on a baking sheet and bake until lightly browned, about 25-30 minutes.
Remove from the oven and slice into 8 wedges while the shortbread is still warm. Cool completely in the pan, then remove from tart pan. Shortbread can be stored in an airtight container at room temperature for up to 5 days.

Notes

I used semisweet chocolate bars for this recipe that I roughly chopped. You could substitute semisweet or milk chocolate chips if you prefer.
I also added 1 1/2 tablespoons of espresso powder to give these cookies a wonderful espresso flavor that’s not overpowering.
I cut my shortbread into eight large wedges, but you can really cut into any size you desire.

Nutrition Information

Keyword: butter, chocolate chunk, cookies, Crisco All-Vegetable Shortening, espresso, holiday, shortbread

Cuisine: Scottish

Course: Dessert

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