Chocolate Chip Espresso Cookies
This is a fun twist on a classic favorite. With just one small change from the original, this recipe comes together so quick and easy. This will be a crowd pleaser for sure and leave everyone's tastebuds craving more!
Alexis Wilmouth
May 23, 2024
1 min read
Ingredients:
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter Crisco
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 2 tablespoons instant espresso powder
- 1 tablespoon vanilla
- 2 large eggs
- 2 1/4 cup semi sweet chocolate chips
Directions:
- Preheat oven to 350 F. Line a large baking sheet with parchment paper and set aside.
- In a medium mixing bowl, whisk together flour, baking soda and salt. Set aside.
- In a separate medium bowl, cream together Crisco and sugars with an electric mixer until light and fluffy.
- Ina small bowl or measuring cup, dissolve the espresso powder into the vanilla. Mix this into the Crisco and sugar mixture.
- Mix in eggs, one at a time, scraping the bowl after each addition.
- Mix in flour half a cup at a time.
- Fold in chocolate chips or other desired mix-ins.
- Scoop cookie dough by rounded tablespoon onto your prepared baking sheet. Make sure dough balls are about 1 1/2 inches apart.
- Bake for 8-9 minutes. Let cool on baking sheet for about 3-5 minutes. Enjoy!
*Store cookies in an airtight container at room temperature for 3-5 days.
*If cookies have risen in the center, lightly tap your baking sheet on the counter to get them to flatten.