Espresso Chocolate Chip Cookies
Prep Time: 20 min
Cook Time: 8 Min
Serves 3 1/2 Servings
Difficulty Easy
Ingredients
- 2/3 stick Crisco® Baking Sticks 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 tsp. 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
- 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.
- STIR together flour, instant espresso coffee, Clabber Girl® 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.
- BAKE 8 to 10 minutes or until lightly browned. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.
