Espresso Chocolate Chip Cookies Recipe

4

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 Instant Espresso Coffee
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts
1/3 cup semi-sweet chocolate chips
1/3 cup milk chocolate chips

Preparation

Step 1

HEAT oven to 350ºF. 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 10 to 12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.