Espresso Chocolate Shortbread: A Rich and Flavorful Delight

Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone mat.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, espresso powder, and salt until well combined.
In a separate large bowl, cream the softened butter, granulated sugar, and powdered sugar until light and fluffy. Add the vanilla extract and mix until fully incorporated.
Combine the Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. The dough should be soft but not too sticky. If it feels too crumbly, add a teaspoon of cold water at a time until it forms a cohesive dough.
Shape the Cookies:

Roll the dough into a log, about 1 1/2 inches in diameter. Wrap the log in plastic wrap and refrigerate it for at least 30 minutes to firm up.
Once chilled, slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart.
If you like, gently press a few chocolate chips into the center of each cookie for an extra touch of chocolate flavor.
Bake:

Bake the shortbread cookies for 12-15 minutes, or until the edges are just beginning to firm up but the centers are still slightly soft. Be careful not to overbake them, as shortbread should remain tender and melt-in-your-mouth.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve:

Enjoy these espresso chocolate shortbread cookies with a cup of coffee, tea, or hot cocoa, or simply savor them on their own as a decadent treat.
Serving and Storage Tips: