Espresso-Chocolate Shortbread Cookies Made in Your Pressure Cooker
This unique espresso-chocolate shortbread cookie recipe uses a pressure cooker to create buttery, crumbly cookies with rich coffee and chocolate flavor and crisp edges.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker with trivet
- 1 Baking tray lined with parchment
- 1 Plastic wrap for wrapping dough logs
Ingredients
Cookie Dough
- 1 tablespoon instant espresso powder
- 2 tablespoons boiling water
- 1 cup unsalted butter at room temperature
- ⅔ cup confectioners’ sugar
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- ¾ cup mini semisweet chocolate chips
Instructions
Preparation
- Dissolve the espresso powder in boiling water and set aside to cool.
- In a large bowl, beat the butter and confectioners’ sugar until smooth and fluffy.
- Add vanilla extract and the cooled espresso mixture to the butter and mix well.
- Gradually fold in the flour, mixing until just combined. Do not overmix.
- Fold in the mini chocolate chips. Divide the dough in two and roll into logs about 1.5 inches thick. Wrap in plastic wrap and chill for at least 2 hours.
- Place a trivet in your pressure cooker. Line a baking tray with parchment paper and place cookie slices on it.
- Set the pressure cooker to manual for 20 minutes with the lid locked and float valve sealed.
- After cooking, allow for natural release or quick release depending on your preference.
- Carefully remove the tray and let the cookies rest a few minutes to firm up.
- Transfer cookies to a wire rack and let cool completely before serving.
Notes
Let the cookies cool completely for best texture. Great for dunking in coffee or tea!