A couple of weeks ago, my girlfriend Lara from Oklahoma posted a photo of these Espresso Chocolate Chip Cookies on her Instagram account. I about fell off the couch drooling over them!
I had never heard of Espresso Baking Chips (I know they have all kinds now like mint, white chocolate, and butterscotch) but Espresso flavored?! Sweet Moses. Where can I get these?!
She said she found them at Aldi in the seasonal stuff and I knew I had to run down to our local Aldi and see if they had them in stock. No such luck.
But when you have amazing friends they do amazing things for you! She went and bought me some and shipped them to me! Oh my Moses these things are the bomb diggity dog. It is so hard not to eat them all straight from the bag let alone wait for a recipe!
And, she also sent me her recipe for the cookies and we baked up a batch this morning. I think it’s safe to say this is my absolute favorite cookie now! I think the secret really is in the pudding mix!
The dough is sort of like a peanut butter cookie – very easy to scoop or even roll by hand.
And they bake up perfectly! Soft and chewy on the inside, with crispy golden edges.
A little tip: This recipe makes a ton of cookies (if you are using a cookie scoop). I baked up just a dozen and then scooped the rest of the dough onto a sheet and popped it in the freezer. You can store the cookie dough balls in the freezer in a zip top bag and you’ll have cookies ready to bake whenever you want. And this prevents you from eating the whole batch at one time!
- 1¼ cup butter, softened
- ¾ packed brown sugar
- ¼ cup white granulated sugar
- 1 (3.4 oz.) package instant vanilla pudding mix, dry
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp salt
- 2¼ cups all-purpose flour
- 2 cups espresso baking chips
- Preheat oven to 350°.
- In a bowl, combine the flour, salt, and baking soda, and set aside.
- Using a mixer, cream together the butter and sugars.
- Add the instant pudding to the sugar mixture and beat well.
- Add eggs and vanilla and mix thoroughly.
- Slowly add the flour mixture to the batter and mix until well combined, scraping down the sides as necessary.
- Fold in the chocolate espresso chips.
- Chill dough in the refrigerator for an hour.
- Drop cookies by rounded spoonfuls (I use a cookie scoop) 2 inches apart on an ungreased cookie sheet.
- Bake 10 - 12 minutes or until edges are lightly browned.
- Transfer cookies to cooling rack.
- Try not to eat all of them.
If you are unable to find Espresso Baking Chips in your area, you can just use your favorite chocolate chips and add a bit of Pure Coffee Extract.
These are a few of the things I love for baking cookies. The cookie scoop is such a life saver!
- OXO Good Grips Medium Cookie Scoop
- Wilton Excelle Elite 3-Tier Cooling Rack
- Artisan Non-Stick Silicone Baking Mat – 2 Pack
- Good Cook Set Of 3 Non-Stick Cookie Sheets
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