Martha Stewart Mocha Shortbread

Martha Stewart mocha shortbread, easy to make ahead, packs instant espresso powder and crunchy cacao nibs into a single pan of buttery chocolate dough. Press, chill, score, bake, and you have 48 bars that store 3 weeks for holiday gifting or a cookie exchange.

Cocoa and vanilla pair with cacao nibs for a dark, bitter crunch that goes with coffee after any weeknight dinner. Beat the butter 5 full minutes until fluffy, because that air is what gives shortbread its snap.

Martha Stewart Mocha Shortbread

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

48

servings

Prep time

30

minutes

Cooking time

35

minutes

Calories

80

kcal

Dark, crumbly shortbread bars with a deep espresso bite and pockets of bitter cacao nibs. Crisp at the edges, sandy in the middle.

Ingredients

• 2 cups all-purpose flour
  

• 1/4 cup unsweetened cocoa powder
  

• 1/2 teaspoon coarse salt
  

• 2 sticks unsalted butter, room temperature
  

• 1 cup sugar
  

• 2 teaspoons pure vanilla extract
  

• 1 tablespoon instant espresso powder
  

• 1/2 cup cacao nibs
  

Directions

• Mix the dry and cream the butter: 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.
• Press the dough: 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.
• Score the bars: 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 and cool: 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.

Tools for this recipe

• Pyrex 9x13 glass baking dish, KitchenAid Artisan 5-quart stand mixer, Reynolds unbleached parchment paper, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I Substitute the Cacao Nibs?

Use mini chocolate chips or coarsely chopped dark chocolate (70% or higher) in the same 1/2 cup amount. The texture will be different: chips melt into pockets while nibs stay crunchy. If you want to skip them entirely, add 1 extra tablespoon of cocoa powder so the chocolate flavor stays strong.

How Long Do Mocha Shortbread Bars Keep?

Store them in an airtight container at room temperature up to 3 weeks. Freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw at room temperature for about 15 minutes before serving, since the texture softens if they warm up too fast.

Can I Make the Dough Ahead of Time?

Press the dough into the pan, cover tightly with plastic wrap, and refrigerate up to 1 day before baking. You can also freeze the pressed dough for up to 2 months. Bake straight from the freezer and add 5 to 8 extra minutes to the bake time, checking at 35 minutes for firmness.

What Can I Use Instead of Instant Espresso Powder?

Regular instant coffee works in a 1:1 swap, but the espresso flavor will be milder, so you might want 1 1/2 tablespoons instead. Do not use brewed coffee, because the liquid will throw off the dough ratio. Espresso powder dissolves completely, which is why it works so well in baked goods.

Why Did My Shortbread Turn Out Soft Instead of Crumbly?

The most common reason is underbaking. At 30 minutes they come out softer and more chewy, while 35 minutes gives the classic crumbly snap. Pull them at 35 minutes if you want a crisp bar. Also make sure you chill the dough the full hour, because warm dough spreads and steams instead of crisping.