Ahhh, chocolate chip cookies and coffee, two of my favorite things! If there’s a coffee lover on your oliday list, make these. I promise you will not be disappointed! A gave a baggie of these to a friend of mine with a Starbuck’s loving teenage daughter. That teenager later tweeted me saying thank you and that the cookie were amazing. :)
Not only is the espresso flavor prominent, the aroma is enticing! You just have to get near the cookie plate and it tempts your taste buds. Mmmm! This is a very simple recipe, so be sure and try them soon.
I found this fabulous recipe in a cookbook I have called 400 Sensational Cookies by Linda J. Amendt. Previously, I made the Cranberry Orange Spirals from this book and they were amazing! I’m here to tell you that Linda knows her stuff. After this post, I will be sharing another recipe that I made from here, that’s 3 for 3 – all a success. She has some cool tips next to many of the recipes that can be really helpful, even for the experienced baker. I’m looking forward to making many of the cookie recipes I now have marked in the book.
A Note on Shortening
This particular dough uses shortening. I’m not against using shortening, in fact for some things, I don’t think there’s a good substitute. Am I concerned about the trans fats? Not really. I don’t use shortening enough to be concerned about it. I suppose if I were frying my eggs in it, making all my baked goods with it and so on, then I might be concerned, but for my usage, I’m not. Sometimes shortening is just better. It makes for a puffier cookie and in my opinion, a flakier pie crust. Crisco reformulated their products a couple of years ago reducing the amount of trans fats they contain. Not everyone shares my opinions, and that’s ok. :) However, if you don’t share my enthusiasm for shortening, and you decide to substitute butter, I will forewarn you. Your cookies may be flatter than mine, so you might want to play with the dough and add a little more flour. Let me know how it goes. :)