Prep Time 20m
Cook Time 8m
Ready Time 50m
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
  • Step 1Heat oven to 375ºF. Beat shortening, sugar, brown sugar, egg, milk and vanilla in large bowl with electric mixer on medium speed until well blended.
  • Step 2Stir 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.
  • Step 3Bake 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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