Chocolate Chip Espresso Shortbread

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Chocolate Chip Espresso Shortbread

1 ½ sticks butter, at room temperature
½ cup sugar½ teaspoon pure vanilla extract
1 ½ cups all-purpose flour1 TBSP espresso powder
1 ½ TBSP dark unsweetened cocoa powder
½ cup semi sweet chocolate chips

Special Equipment:
9 by 9 inch baking pan

Preheat the oven to 350 degrees F.Cream the butter and sugar together until light and fluffy. Add the vanilla extract and mix for 30 seconds. Next add the flour, espresso powder and cocoa powder and mix until the dough is smooth, about 1 minute.

Spray the shortbread pan with cooking spray and scatter the chocolate chips across the bottom of the pan. Gently press the dough evenly into the espresso covered pan. Place the pan into the top half of the oven and bake until the shortbread is set, about 18 to 20 minutes. Remove from the oven and let cool 15 minutes.

Using a sharp paring knife score the top of the still warm but cooling short bread. Cut in any size you prefer, we like 2 inch squares. Run a butter knife around the edge of the pan and invert onto a cutting board. Give 1 sharp rap and the shortbread will release from the pan. Let cool an additional 10 minutes.