Chocolate Chip Coffee Shortbread

In a small bowl, or a cup, stir together the instant coffee and hot water until the coffee has dissolved. Set aside to cool slightly.

In the bowl of a stand mixer, beat together the butter and confectioner’s sugar until light and fluffy. Add the coffee and vanilla and stir to combine. With the mixer on low speed, add the flour and beat until fully incorporated. Stir in the chocolate chips.

Place the cookie dough in a large gallon size Ziploc bag. Without sealing the bag, use a rolling pin to roll out the dough until it fills the bag completely and it is a flat ¼-inch-thick square. Seal the bag, pressing as much air out as possible. Place in the refrigerator to chill for at least 2 hours, or up to 2 days.

Preheat the oven to 325ºF. Line baking sheets with parchment paper or silicone mats. Set aside until needed.

Once the dough is thoroughly chilled, remove the bag from the oven and carefully cut the bag to release the dough. Transfer the dough square to a clean surface. Cut the dough into about twenty 2-inch squares. Transfer the squares to the prepared baking sheets.

Bake the cookies until they have set and are fully baked, about 15-20 minutes. They will not change color, or turn a golden brown color. You will know they are done when they are no longer wet-looking. Remove the cookies from the oven and transfer on a cooling rack to cool completely. Enjoy!

These cookies last up to 1 week in a sealed container.

(Recipe adapted from Use Real Butter, who got it from Smitten Kitchen.)