Slice & Bake Chocolate Chunk Espresso Cookies

Shortbread cookies stuffed with ground espresso and chocolate bits for a mocha taste and enticing coffee aroma! You may create the dough ahead of time and store it in the refrigerator or freezer until you’re ready to bake. Just slice and bake!

Housewarming celebration. My future matron of honor (which I first spelled as marton of honor, which is amusing given her maiden name is Martin; you’re welcome, Tegan) traveled up from New Jersey to throw Bill and I a bridal shower this past weekend.

I suppose it’s a Jack and Jill, but my name isn’t Jill and Bill’s name isn’t Jack, so I decline.

So, she had to wear me down since I first answered no when she asked if she could put anything together. I’ve never been a fan of wedding showers since they’re simply too feminine for me, and the vast majority of my pals are males.

Especially since I dont like games, and there are generally activities like crafts and quizzes and blah. And because I didn’t want people to be inconvenienced or feel obligated to give us gifts AND attend our wedding, which was just a few months away.

I despise the concept that others feel forced to spend time or money on me because:

1) If I were other people, I would limit the amount of time they spent with me.

2) I don’t want others to spend money on me because it makes me feel frivolous. I’m a mature lady who can purchase stuff for me.

Tegan (and another wonderful friend, Kayte, who assisted Tegan in planning our party) gently reminded me that people are coming to our wedding to celebrate our marriage.

And others will attend our shower for the same reason, and if they bring presents, it will be because they want to. However, there is nothing I can do to stop them.

I eventually caved and volunteered to host it at our house since it saves money (there’s that darn money thing again) and because we haven’t had anybody over to the house since we purchased it in the spring, so it’s a nice reason to bring folks over to housewarm it and such.

That turned out to be fantastic! People from various eras came together (which is another way of saying that worlds collided), made friends, ate and drank, and played some fairly entertaining games, which I appreciated since I didn’t have to participate and could just watch and sip my wine. Win-win situation.

Despite my nervousness in accepting presents (much alone opening them in front of hundreds of people), I had a great time. Handmade mugs from a potter on Martha’s Vineyard, carved wood appetizer trays (that ALSO hold your wine! ), a family heirloom french rolling pin (I was almost in tears over that one), a dinosaur wine pourer (you heard me), and treats for Penny and the cats were among the thoughtful gifts we received.

We also got wonderful presents from our registry, one of which was an Instant Pot (which now allows me to be cool and bake stuff like cheesecake in it like the rest of you).

These cookies were also a big hit. These chocolate chunk espresso slice and bake cookies are delicious. I created a batch and took it to work, where they were devoured in minutes. This is not a joke.

Did I mention I’m no longer employed there? Nope, I didn’t. My final day was this past Friday, and I’ll be moving on to my next adventure as the dust settles after Thanksgiving.

This means Bill will have to take all of the sweets I create to his workplace and provide feedback. It’s my method of enlisting him in the family company.

ANYWAY. The biscuits. So I prepared another batch for the party, and everyone liked them. Even my non-coffee drinking pals were smitten, which says a lot.

They have the consistency and texture of shortbread, with a punch of mocha flavor buried in between the sharp edges. I contemplated making chocolate slice and bake cookies without the espresso, but what would be the point?

There’s chocolate in every mouthful, and all the cookies wind up being around the same size, so there’s no fighting over who received the biggest cookie from the jar.

Slice and bake cookies are great for the holidays

I’m astonished since these are the first slice and bake cookies I’ve posted on my site (also known as icebox cookies). I’ve been hoarding so many that I need to share! So this is a sign of things to come.

This method of preparing cookie dough makes your life so much simpler during the holidays. You create the dough, shape it into a log, wrap it in plastic wrap, and put it in the fridge or freezer until ready to bake.

It means you can prepare only one or two cookies if you feel a hunger. You may also make them all at once, but there is no bother or trouble in creating the dough since all you have to do is bake them!

Additionally, they don’t spread much, so you can put more on a baking sheet than you would with regular cookies. It means spending less time baking and more time doing whatever else you need to accomplish.

Wrap presents, spend time with loved ones, practice yoga, take the dog for a walk, binge watch the last season of your favorite program, anything you want.

Have you seen this mug? Another amazing unexpected present from a buddy. There may not be another cup in the cosmos.

Tegan introduced me to the cat playing I spy video, which has nothing to do with anything else in this article, and I can’t stop watching it. I know. Do you want to know how I know? Because this is the rug.

Yeah, I know it’s been there for a decade and I’m just now getting around to watching it. Okay, I’ve been busy.

Have you seen the trailer for Spies in Disguise? It’s funny. Every every time, I weep from laughing so hard. I CAN’T STOP LOOKING AT YOU.

That’s enough non sequiturs for one day. It’s late Sunday night as I write this, and I’m exhausted and becoming punchy.

Maybe I’ll simply take a few of these cookies from the cupboard to cheer myself up while I finish off some editing.

How to store slice and bake cookies

For up to a week, store in an airtight container at room temperature or in the refrigerator.

Oh, and keep them in an airtight jar with a handful of espresso beans. It just intensifies the mocha scent, making every opening of the container an utterly pleasurable experience.

You are quite welcome.

I propose matching them with a boozy orange mocha drink or a nice cup of peppermint hot chocolate truffle bombs. Or just combine one cookie with another and call it a day. Whatever it takes to get you through the holidays, my buddy.

Chocolate Chunk Espresso Slice and Bake Cookies

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Prep Time: 10mins
Cook Time: 18mins
Total Time: 2hrs30mins
Servings: 28to 36 cookies, depending on size
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


Shortbread style cookies filled with ground espresso and chocolate chunks, providing a mocha flavor and intoxicating coffee scent! Perfect for your busiest season and baking for a crowd, you can make the dough and keep it in the fridge or freezer until you’re ready. Just slice and bake!


  • Hand held mixer
  • Mixing Stand
  • blending bowls
  • Cooling racks made of wire
  • Baking pans
  • Silicone nonstick mat
  • Paper made with parchment (precut)


  • 1 cup room temperature unsalted butter
  • 1 cup packed light brown sugar
  • a cup of granulated sugar
  • 1 big room temperature egg
  • 1 tablespoon vanilla bean paste (may be substituted) Pure vanilla extract (one-to-one)
  • 1 teaspoon freshly ground espresso powder is preferred, although instant will do.
  • 1 tsp kosher salt
  • 2 cups plain flour
  • 6 ounces chopped semisweet, bittersweet, or dark chocolate (I prefer to use a combination!)


  • In a large mixing basin, cream butter with a hand or stand mixer until lighter in color and creamy.
    1 pound of unsalted butter
  • granulated sugar 3 cup
    3 cup of light brown sugar 1
    Cream together the brown sugar and granulated sugar using a hand or stand mixer.
  • Mix in the egg and vanilla extract.
    1 egg, 1 teaspoon vanilla bean paste
  • Beat in the espresso powder and salt until mixed and frothy.
    1 tbsp espresso powder, 1 tsp kosher salt
  • Mix on medium speed until the flour is barely mixed. Your dough will be really thick!
    2 cups regular flour
  • On low speed, stir in the chopped chocolate until barely incorporated.
    6 oz. semisweet
  • Roll into a log approximately 2 inches in diameter on a big piece of plastic wrap. Cover securely in plastic wrap and store in the refrigerator for at least 2 hours, preferably overnight. The dough may be kept in the refrigerator for up to a week or in the freezer for up to a month.
  • Preheat the oven to 325°F and line two baking sheets with nonstick silicon mats or parchment paper.
  • 2. They will have the consistency of shortbread, which is my personal favorite. Thus, depending on your preferences, determine the thickness of your cookies.
    2 circles and set 1 inch apart on baking sheets (they wont spread).
    It’s worth noting that the thinner they are, the crispier they will be. If you chose 14-1, cut the dough into 1 inch squares.
  • Bake for 16-18 minutes, or until the edges begin to become golden brown. Let to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool fully. Serve and have fun!


Tip: Slice a cardboard paper towel tube lengthwise down one side and wrap it around your dough to help it hold it’s shape while it’s being stored. This works even better if you divide your dough into two portions and use two paper towel rolls, because then they each fit inside the rolls completely.Storage: Store cookies in an airtight container. Add a handful of espresso beans in there, too for an even bolder mocha flavor!

Nutrition Facts

Calories: 149kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 5mg | Potassium: 58mg | Fiber: 1g | Sugar: 7g | Vitamin A: 214IU | Calcium: 10mg | Iron: 1mg
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