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. :)
- 2½ cups all purpose flour
- 2 tbsp instant espresso powder (I used finely ground instant coffee)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ½ cup vegetable shortening
- 1 cup packed dark brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1½ cups chopped semisweet chocolate or semisweet chocolate chips
- Preheat oven to 350 F. Line cookie sheets with parchment paper. I prefer to use the rimless sheets.
- In a bowl, whisk together the flour, espresso powder, baking powder, baking soda and salt until well combined. Set aside.
- In a large bowl with electric mixer on medium speed, cream butter, shortening. brown sugar and granulated sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Scrape down sides of bowl.
- On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended. By hand, fold in the chocolate chips.
- Using a cookie scoops or spoons, drop tablespoonfuls of dough about 2 inches apart on prepared cookie sheets. Bake one sheet at a time in preheated oven for 10-12 minutes, or until edges start to turn lightly golden brown.
- Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.