A few years ago a shortbread cookie recipe went viral and I jumped on board. From that inspiration I developed these coffee chocolate chunk shortbread cookies. The original salted butter chocolate chunk shortbread sparked a lot of excitement for a reason: it’s a less-sweet, more mature take on the classic chocolate chip cookie. I loved it, and after several batches I began adapting the flavors to the coffee mood I was in.
I experimented with instant coffee, different chocolates, and butter variations until I landed on a grown-up cookie that still delights kids. These cookies have become a favorite: I even ate one for breakfast a few times this month (no judgment). During recipe testing they disappeared at the office, even when I skipped sugared edges. They’re excellent for breakfast, dessert, or an afternoon pick-me-up—promise me you’ll give them a try.
This post may contain affiliate links, which means I may earn a small commission at no extra cost to you if you make a purchase through certain links.
What exactly is shortbread?
Shortbread is a classic cookie traditionally made with a simple ratio: one part sugar, two parts butter, and three parts flour. Originating in Scotland, shortbread is prized for its tender, crumbly texture. It’s a high-fat dough (thanks to generous butter) usually made without eggs or other liquid, resulting in a delicate, melt-in-your-mouth bite.
These coffee chocolate chunk cookies aren’t pressed and sliced from a pan, as some shortbreads are. Instead, the dough is formed into logs, chilled, and sliced into rounds for baking. Slice-and-bake cookies are convenient and ideal for making ahead.
One of the best features of shortbread is its ability to take on many flavors. I’m loving the coffee-chocolate combination right now, but I’m also testing lighter seasonal variations for spring and summer.
Do you need to chill the dough?
Yes. Technically you could bake these right away, but chilling improves two things:
- The butter firms up, so you get clean, neat slices when cutting the log into rounds.
- Flavor develops over time. Chilling for a few hours or up to five days enhances the cookie’s complexity, making these great to prepare ahead and bake when needed.
Chocolate chunks vs chocolate chips
Chocolate chips are convenient and work well in many recipes, but they contain stabilizers to help them keep their shape. For slice-and-bake cookies, chips can be harder to cut through cleanly. Chocolate chunks are pieces cut from a chocolate bar; they melt into pools and create pockets of rich chocolate in the baked cookie. If you only have chips, roughly chop them before folding them into the dough so the logs slice cleaner.
I prefer semisweet or bittersweet chocolate for balance, but choose the chocolate percentage you enjoy most.
How to make coffee chocolate chunk shortbread cookies
A small secret: the trickiest step is shaping the logs and getting the slices even—take your time and be patient.
Start by creaming the room-temperature butter with white and brown sugars, instant coffee, and vanilla until fluffy. Because of the coffee and brown sugar, the mixture won’t look as pale as traditional creamed butter and sugar, but it should be light and well combined—mix 4–5 minutes on medium in a stand mixer, scraping down the bowl as needed.
Add the flour and coarse salt on low speed just until incorporated. Fold in the chocolate chunks or chopped chips briefly to distribute them without overworking the dough.
Form the logs: lay a sheet of plastic wrap on your work surface, place half the dough in the center, and shape it into a log about 2½ inches in diameter. Use the plastic wrap to tighten the log and wrap it well. Repeat with the other half. Chill both logs for at least two hours and up to five days.
Put both logs in the fridge for at least two hours but up to 5 days.
When ready to bake, preheat the oven to 350°F and line a baking sheet with parchment. Beat an egg in a small bowl for an egg wash. Unwrap a chilled log but leave it resting on the plastic wrap; brush the log with egg wash and roll it in white sugar for a crisp, sweet edge. Slice into approximately ½-inch rounds, place on the prepared sheet, and bake 15–18 minutes or until the edges just turn golden. Cool completely on a rack before serving.
Tips and tricks
- You can prepare these ahead at many stages: form the logs and refrigerate up to five days, freeze the whole log, freeze sliced dough, or bake and store the finished cookies for several days in an airtight container.
- Instant espresso, instant coffee, or instant decaf work interchangeably—use whatever you have on hand.
- Chop chocolate chips if using them, so the logs slice easily and reveal melty pockets of chocolate when baked.
If you’re looking for other simple desserts, consider exploring edible cookie dough, an almond tart, or an easy no-churn mint chip ice cream recipe for more ideas and inspiration.
📖 Recipe
Coffee chocolate chunk shortbread cookie
Marni Katz
Easy-to-make slice-and-bake coffee chocolate chunk cookies that satisfy any craving.
Ingredients
- For the cookie dough:
- 2 sticks unsalted butter, room temperature
- 2 scant cups all-purpose flour (don’t overpack)
- ½ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon instant coffee grounds
- 1 teaspoon coarse kosher salt
- 6 oz chocolate chunks or chips (more if you like)
- For egg wash and crunch:
- 1 egg
- 2 tablespoons white sugar
Instructions
- To make the dough:
- Cream the butter, sugars, vanilla, and instant coffee together until fluffy.
- With the mixer on low, add the flour slowly, then speed up a bit until just incorporated.
- Fold in the chocolate chunks or chopped chips until evenly distributed.
- Divide the dough in half.
- Place half the dough on plastic wrap and form into a log about 2½” in diameter. Tighten the log with the wrap and repeat with the other half.
- Refrigerate both logs at least two hours or up to five days.
- When ready to bake:
- Preheat the oven to 350°F and line a baking sheet with parchment.
- Beat the egg for the egg wash.
- Unwrap a chilled log but leave it on the plastic wrap. Brush the surface with egg wash and roll in sugar.
- Slice into ½” rounds and place on the prepared baking sheet.
- Bake 15–18 minutes until edges are just golden.
- Cool completely on a rack, then enjoy.
Notes
These cookies freeze well at any stage: as a whole wrapped log, sliced dough, or baked cookies. Dough will keep in the fridge up to five days; baked cookies store in an airtight container for several days. If you don’t have instant coffee, instant espresso can be used, or omit it if necessary (flavor will be less complex).
Ready to make these now? If you’re missing ingredients, many grocery delivery options can help you get what you need quickly.
