Chocolate Coffee Shortbread Cookies

Growing up these cookies were a staple in my house.  It was one of the first recipes I helped my mum make and one of the first recipes I made on my own when I first lived away for university and feeling a bit homesick.  The smell of these cookies wafting through my apartment made me feel at home.

As a kid my favourite part of making these cookies was the fact there was no egg in the batter so mum would let my sisters and I lick the batter from the beaters.  The only problem - two beaters and three sisters which meant one of us would be left licking the spatula (which never had as much batter stuck to it).  That meant we had to sneak pinches of the batter when mum wasn’t looking.  

This cookie has never left my baking repertoire.  Not being the best baker, this cookie is great since you can’t really make a mistake.  If they cook too long the cookies gets crispy (delicious); too short and they become soft and chewy (yum) and if you have extras lying around like nuts or other flavoured chips they can all be thrown in.  Have fun, experiment and enjoy!

For the cookies

1 cup unsalted butter, softened

1 cup brown sugar

1 tsp vanilla

2 Tbsp strong coffee

2 cups flour

1/2 tsp baking powder

1/4 tsp salt

1 small pkg semi-sweet chocolate chip

In a large bowl, cream butter and sugar.    Add vanilla and coffee. In a small bowl, combine flour, baking powder and salt. Add dry ingredients too wet mixture.

Stir in chocolate chips.

Pat into ungreased cookie sheet.  Bake at 350F for 20 to 25 minutes.

Remove from oven and let cool 5 minutes.  Cut cookies into squares while still warm.

Transfer to cooling rack to cool completely.  I