Comments on: espresso-chocolate shortbread cookies

By: Katie

Katie — Wed, 18 Nov 2009 06:47:42 +0000

I just pulled these out of the oven (and, with the help of my sister and our roommate, have already put a dent in the delicious things) and they are awesome! I totally recommend the powdered sugar which just ups the whole coffee-mocha flavoring. I used 2T of instant coffee instead of espresso (all grocery stores defeated me in finding some) and found the taste–not to mention smell while baking–glorious!

Thank you, Deb! Can’t wait to make World Peace cookies next to use up the rest of my mini semi-sweet chips. Oh, such a tragedy… ;-)

By: Liz

Liz — Sat, 19 Sep 2009 23:20:55 +0000

This is an uberlate (and probably unnoticed) comment but beyond the fact I LOVE LOVE LOVE the flavor combination of these cookies and whole-heartedly advise that they be eaten immidiately for the sake of avoiding tastebud torture, one should note the amazing ability of these cookies to bloom with even more espresso flavor as time passes. I swoon. Hard.

By: Kimberly

Kimberly — Wed, 02 Sep 2009 05:00:30 +0000

Thanks for another great recipe! I used instant coffee since I did not have espresso powder on hand. However, I used 2 tablespoons of coffee to the 1 tablespoon water. My apartment smells like a coffee shop : ) I can’t wait to try with toffee chocolate or orange chocolate. These are definitely going on the list of cookies I will be sending out for Christmas.

By: Ryan

Ryan — Sat, 04 Jul 2009 17:38:41 +0000

Well, I made the recipe, but instead of instant espresso, used instant coffee.
However, I only used 1 tablespoon instant to 1 tablespoon water.

They came out good, but they don’t taste of coffee at all. Just shortbread.
Next time I’ll have to go with the espresso.

By: Mrsblocko

Mrsblocko — Tue, 30 Jun 2009 21:48:04 +0000

I finally got up the nerve to make these. They were awesome and I don’t even like coffee! I wrote about them here on my blog: http://tomatoesforapples.blogspot.com/2009/06/peas-and-espresso.html

Thank you so much for sharing the recipe!!!!!! I’m a big fan of your blog!

By: emily

emily — Tue, 23 Jun 2009 23:12:12 +0000

i used ground coffee instead of instant espresso. simple, still delicious, and with a bit of an extra crunch :)

By: Ngoc

Ngoc — Tue, 16 Jun 2009 00:36:04 +0000

I have to add to the chorus of appreciation here. Sent my boyfriend off on tour with a bag of these, and I fully expect to win the “best band girlfriend” award. :)

By: Larry

Larry — Sat, 06 Jun 2009 03:44:08 +0000

I made 4 pans of this and the only modification I made was to coat the top with vanilla sugar before baking. Tons of people are asking me for the recipe…but…bakers perogative…..Family Secret……Seriously…This is one fine recipe.

By: Sarah

Sarah — Tue, 02 Jun 2009 06:10:05 +0000

Amaaaaazing. This recipe totally utilized all of my senses. It smells soooo delicious from start to finish. First when you’re making the batter and mixing in the espresso – not to mention the beautiful colors you get as the espresso swirls in with the sugar. I left the dough in overnight and I could not wait to get home from work today to throw it in the oven. My place still has the lingering aroma of espresso. I thought it was the perfect balance between espresso and chocolate – two of my most favorite things in the world. Also, trust the 20 min/very pale comment in the original recipe. I was a bit concerned with the first batch and baked a little longer. Still tastes good, but with the second batch, I took it out after 20 min. Still looked a little undercooked, but it wasn’t and tasted much better than the first. Maybe a litte lighter…? Can’t really describe it, but there was a difference. This is definitely going in my arsenal of baked goods. Thanks!!

By: Jess-Dublin

Jess-Dublin — Fri, 08 May 2009 13:25:49 +0000

ok, they just came out of the oven, and the jury’s still out. the coffee flavour definitely came through, but i used 70% dark chocolate, so I don’t think there’s enough sweetness to counteract the coffee. i also forgot to pierce them with a fork, not sure how much that affects the texture in the end. Definitely an adult cookie.