Espresso Chocolate Chip Cookies
Author: Jaime @BloomWhereHePlantsYou.com
Yields: 56
- 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.
Recipe by Bloom Where He Plants You at https://bloomwhereheplantsyou.com/2016/11/espresso-chocolate-chip-cookies/
3.5.3208