No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Mocha Shortbread

Bake the cookies 30 minutes for a softer texture, or 35 minutes for a more traditional crumbly texture.

  • Prep:
  • Total Time:
  • Yield: Makes 4 dozen
Mocha Shortbread

Source: Martha Stewart Living

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon coarse salt
  • 2 sticks unsalted butter, room temperature
  • 1 cup sugar
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon instant espresso powder
  • 1/2 cup cacao nibs

Directions

  1. Whisk together flour, cocoa powder, and salt in a bowl. In another bowl, beat butter with a mixer on medium speed until fluffy, about 5 minutes. Gradually add sugar, beating until mixture is very light, about 2 minutes. Stir vanilla and espresso powder together in a small bowl; add to butter mixture. Scrape down sides of bowl and beat until combined and smooth, about 1 minute.

  2. Add flour mixture and beat on low speed until dough just comes together, about 1 minute. Beat in cacao nibs. Press dough evenly into a 9-by-13-inch baking pan lined with parchment. Cover with plastic wrap and smooth top with hands or the bottom of a dry measuring cup. Refrigerate until firm, at least 1 hour and up to 1 day.

  3. Preheat oven to 350 degrees. Use a paring knife to cut dough into 48 bars, 8 across short side and 6 down long side. Use a fork or skewer to poke holes in top of each bar.

  4. Bake until set, 30 to 35 minutes. Let cool in pan on a wire rack 10 minutes, then recut bars. Let cool completely in pan before serving. Bars can be stored at room temperature up to 3 weeks.

Reviews (2)

  • KellyinVT1 30 Jun, 2014

    Instantly a new favorite! Delicious! I have already made these 3X--once for a large outdoor party, and everyone loved it. I saw the other review about the cookies not lasting 3 weeks. I would not know (mine were all eaten within 3 days). They definitely last 3 days in an air-tight container.

  • grazianolinda 25 Jun, 2014

    I love shortbread and love chocolate AND these were really easy to make and were really good. However, shelf life did not live up to 3 weeks as mentioned in the recipe. I would make these again if they were going to be enjoyed within that first 24 hours but they started to lose life by the second day.

Related Topics