Espresso Chocolate Chip Cookies

Espresso Chocolate Chip Cookies

Tags: Cookies, Dessert/Sweets

  • Prep Time: 20 min
  • Cook Time: 8 min
  • Ready Time: 50 min
  • Yield: 3 1/2 dozen

Ingredients

  • 2/3 stick Crisco® Baking Sticks All-Vegetable Shortening
  • OR 2/3 cup Crisco® All-Vegetable Shortening
  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1 large egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups Pillsbury BEST® All Purpose Flour
  • 2 teaspoons Medaglia d'Oro® Instant Espresso Coffee
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1/3 cup semi-sweet chocolate chips
  • 1/3 cup milk chocolate chips

Preparation 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, 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.

Nutritional Information Per Serving

Calories 0 (Calories from Fat 0), Total Fat 0g (Saturated Fat 0g, Trans Fat 0g), Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g (Dietary Fiber 0g, Sugars 0g), Protein 0g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.

*Percent Daily Values are based on a 2,000 calorie diet.