Espresso Chocolate Chip Cookies

This recipe is also not SBD-approved due to the copious amounts of butter and sugar.  But again, I used whole-wheat flour to try to make it a little more healthful.  You can tell it's made with whole-wheat flour, so if you don't like that type of texture, you can make it with regular all-purpose flour as per the original recipe.

I also used mini choco chips tonight instead of the regular ones just because that's what I had in the pantry.  This cookie would probably be delicious with white choco chips too.  Or peppermint chips.

Espresso Chocolate Chip Cookies
Adapted from this recipe.
makes 4 dozen large or 5 dozen medium cookies

Ingredients:

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons instant espresso dissolved in 2 tablespoons hot water
• 3 cups whole-wheat all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips

 Directions:

• Preheat oven to 350 degrees F.
• Cream together the butter with both sugars until light and fluffy.  Beat in the eggs.  Then beat in the vanilla extract and dissolved espresso.
• In a separate bowl, combine flour, baking soda, salt and chocolate chips.
• Mix dry ingredients into wet ingredients, 1 cup at a time, until fully blended.
• Drop by heaping teaspoonfuls onto an ungreased cookie sheet.
• Bake for 9-10 minutes.  Let cool for 5 minutes before transferring to a wire rack.