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



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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)

23 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
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.
Rating: 3 stars
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.