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Chocolate Espresso Shortbread Cookies

Prep Time 10 minutes
Cook Time 13 minutes
Servings 24


  • 1 1/2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1 Tbsp plus 1 tsp instant espresso powder
  • 1/2 tsp ground cinnamon
  • 1 1/2 sticks unsalted butter at room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 3/4 cup finely chopped hazelnuts


  • In a bowl combine the flour, cocoa powder, salt, espresso and cinnamon and set aside.
  • Using a stand mixer, mix the softened butter and sugar on high speed until light and fluffy.
  • Add the egg and vanilla. Beat until well combined, about 1 minute.
  • Add the flour mixture to the mixer bowl and mix until the dough comes together.
  • Place the dough onto a sheet of parchment paper and roll it into a log shape.
  • Place the log in the fridge for up to 1 hour.
  • Preheat the oven to 350 degrees F.
  • After the dough has firmed up, roll it in the chopped hazelnuts and then slice with a sharp knife into slices about a half inch thick.
  • Place each disc onto a cookie tray lined with more parchment leaving a small space between each cookie and bake for 13 minutes.
  • Let cool on a wire rack.


Prep time does not include resting time for the dough in the fridge which is 1 hour.
Adapted from Martha Stewart