Espresso Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Author:
Yields: 56
Ingredients
  • 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
Instructions
  1. Preheat oven to 350°.
  2. In a bowl, combine the flour, salt, and baking soda, and set aside.
  3. Using a mixer, cream together the butter and sugars.
  4. Add the instant pudding to the sugar mixture and beat well.
  5. Add eggs and vanilla and mix thoroughly.
  6. Slowly add the flour mixture to the batter and mix until well combined, scraping down the sides as necessary.
  7. Fold in the chocolate espresso chips.
  8. Chill dough in the refrigerator for an hour.
  9. Drop cookies by rounded spoonfuls (I use a cookie scoop) 2 inches apart on an ungreased cookie sheet.
  10. Bake 10 - 12 minutes or until edges are lightly browned.
  11. Transfer cookies to cooling rack.
  12. Try not to eat all of them.
Recipe by Bloom Where He Plants You at https://bloomwhereheplantsyou.com/2016/11/espresso-chocolate-chip-cookies/