Cookies

Espresso Chocolate Chip Cookies

espresso-chocolate-chip-cookies

Cook Time: 8 Min

Yield: 3 1/2 Servings

espresso-chocolate-chip-cookies

Ingredients

  • 2/3 C. Crisco® Crisco® All-Vegetable Shortening
  • 1/2 C. sugar
  • 1/2 C. firmly packed brown sugar
  • 1 large egg
  • 1 Tbsp. milk
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 1/2 C. all-purpose flour
  • 2 tsps. instant espresso coffee
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1/4 tsp. salt
  • 1/2 C. chopped walnuts
  • 1/3 C. semi-sweet chocolate chips
  • 1/3 C. milk chocolate chips

Directions

  1. HEAT oven to 375ºF. Beat shortening, sugar, brown sugar, egg, milk and vanilla in large bowl with electric mixer on medium speed until well blended.
  2. STIR together flour, instant espresso coffee, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Stir in nuts, semi-sweet chocolate chips and milk chocolate chips. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheet.
  3. BAKE 8 to 10 minutes or until lightly browned. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.

Espresso Chocolate Chip Cookies

espresso-chocolate-chip-cookies

Cook Time: 8 Min

Yield: 3 1/2 Servings

Ingredients

  • 2/3 C. Crisco® Crisco® All-Vegetable Shortening
  • 1/2 C. sugar
  • 1/2 C. firmly packed brown sugar
  • 1 large egg
  • 1 Tbsp. milk
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 1/2 C. all-purpose flour
  • 2 tsps. instant espresso coffee
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1/4 tsp. salt
  • 1/2 C. chopped walnuts
  • 1/3 C. semi-sweet chocolate chips
  • 1/3 C. milk chocolate chips

Directions

  1. HEAT oven to 375ºF. Beat shortening, sugar, brown sugar, egg, milk and vanilla in large bowl with electric mixer on medium speed until well blended.
  2. STIR together flour, instant espresso coffee, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Stir in nuts, semi-sweet chocolate chips and milk chocolate chips. Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheet.
  3. BAKE 8 to 10 minutes or until lightly browned. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.

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