Soft, buttery, and subtly spiked with coffee and cocoa, these melt-in-your-mouth shortbread cookies strike the perfect balance between delicate texture and bold flavor. Sandwiched with your choice of creamy hazelnut spread or white chocolate hazelnut filling, they’re a refined treat that tastes far more complex than the simple process behind them suggests. Whether served with a cup of espresso or tucked into a holiday cookie tin, they never overstay their welcome.
A Note on the Coffee-Cocoa Blend
These cookies are gently flavored—not overwhelmingly so—with a blend of instant coffee and cocoa. That whisper of bitterness is exactly what gives the cookies their depth. Coffee enhances the chocolate tones, while a small amount of cocoa brings a grounding richness that offsets the buttery base. The result is a dough that bakes up golden, fragrant, and subtly indulgent.
Ingredient Highlights: What Brings These Cookies Together
- All-Purpose Flour (Farina 00): This fine Italian flour creates a light, tender crumb. If you can’t find it, a standard unbleached all-purpose flour works just fine.
- Cocoa Powder: Just a teaspoon is enough to deepen the flavor. Opt for unsweetened cocoa—Dutch-processed if you prefer a darker tone.
- Instant Coffee or Espresso Powder: Adds aroma and a hint of bitterness. Don’t skip this—it’s what gives the cookie its signature edge.
- Potato Starch: This might be the secret to their texture. Potato starch lightens the dough and gives these cookies their melt-in-the-mouth quality.
- Egg Yolks Only: Richer than whole eggs, yolks add fat and structure without moisture that might make the cookies spread.
- Brown or White Sugar: Either works, but brown sugar adds a deeper flavor and contributes to a slightly chewier bite.
- Butter: Use unsalted and make sure it’s cold. This helps the dough hold its shape.
- Vanilla Extract: A background note that rounds out the other flavors.
- Baking Powder: Just a touch, for the slightest lift.
Let’s Make Them: Step-by-Step with Tips
- Combine the Dough
In a food processor, combine the flour, cocoa, instant coffee, potato starch, sugar, and baking powder. Add the cold butter in chunks, the vanilla extract, and egg yolks. Pulse until the dough just comes together—this should look like soft, pliable dough, not overly sticky. If you’re mixing by hand, rub the butter into the dry ingredients until the mixture resembles coarse crumbs, then stir in the yolks and vanilla until it forms a dough. - Roll and Chill
Roll the dough between two sheets of parchment paper to about 5–6 mm thickness. Keeping the dough between parchment prevents sticking and eliminates the need for extra flour, which can toughen the final cookie. Chill the rolled dough for 20–30 minutes to firm up. This step is crucial for keeping the cookie shapes sharp during baking. - Cut and Bake
Preheat your oven to 180°C (350°F). Use cookie cutters to create your preferred shapes, then transfer to a lined baking tray. Bake for 10–12 minutes. The cookies will be just barely golden at the edges and still soft in the center when you take them out—they’ll firm up as they cool. - Cool and Fill
Allow the cookies to cool completely before sandwiching. Spread one cookie with Nutella, white hazelnut spread, or even peanut butter if you want a salty-sweet twist. Top with a second cookie and press gently.
Customize the Filling
You don’t have to stick to just Nutella or white hazelnut spread. These cookies are an excellent base for a wide range of fillings:
- Salted caramel or dulce de leche for a richer, buttery flavor
- Raspberry jam to cut through the richness with a bit of tartness
- Espresso buttercream for an extra coffee punch
Storage and Leftover Tips
Store the filled cookies in an airtight container at room temperature for up to 5 days. If unfilled, they can last a bit longer—about a week. For extended storage, freeze the unfilled cookies in a zip-top bag for up to 2 months. Just let them thaw at room temperature before sandwiching.
To reuse leftovers, crumble them over vanilla ice cream, use them as a base for a trifle, or blend into a crust for cheesecake or bars.
Melt-in-Your-Mouth Coffee Shortbread Cookies
Ingredients
Dry Ingredients
- 230 g all-purpose flour For a light and tender crumb.
- 1 tsp cocoa powder Adds richness and depth of flavor.
- 10 g instant coffee Provides a coffee kick.
- 20 g potato starch Lightens the texture and ensures the cookies melt in your mouth.
- ½ tsp baking powder Just a touch to help the cookies hold their shape.
Wet Ingredients
- 2 large egg yolks Contribute to the rich, buttery texture.
- 80 g sugar Use either brown or white sugar based on preference.
- 130 g unsalted butter Cold butter for best results.
- 1 tsp vanilla extract Enhances the overall flavor.
Instructions
Making the Cookies
- In a food processor, pulse the flour, cocoa powder, instant coffee, potato starch, sugar, and baking powder. Add the cold butter and egg yolks, and pulse until the dough comes together. It should look like a soft, cohesive dough.
- Roll the dough between two sheets of parchment paper to about 5-6 mm thickness. Chill the dough for 20–30 minutes to firm it up.
- Preheat the oven to 180°C (350°F). Cut the dough into your desired shapes using cookie cutters. Place them on a lined baking tray and bake for 10–12 minutes, until just golden around the edges.
- Let the cookies cool completely on a wire rack. Once cooled, sandwich them with Nutella, white hazelnut spread, or another filling of your choice.
Notes
- Ensure the dough is chilled to maintain the cookie shape while baking.
- Feel free to swap the hazelnut spread for other fillings like salted caramel, jam, or even espresso buttercream.
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