Chocolate Espresso Cookies

The dough for these coffee-flavored drop cookies uses brewed espresso. Chocolate chips and crushed roasted almonds are folded in.

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Ingredients:

• 2/3 cup granulated sugar
• 1 cup packed brown sugar
• 1 stick (1/2 cup) butter or margarine, softened
• 2 tablespoons olive oil
• 2 eggs
• 2 tsp vanilla
• 2/3 cup of brewed espresso or strong coffee
• 3 cups sifted flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups semisweet chocolate chips
• 2/3 cup crushed roasted almonds

Method

Mix sugars, margarine, and olive oil together. Add eggs, one at a time, then slowly blend in vanilla and liquid espresso. In another bowl stir dry ingredients together. Add to butter mixture, stirring until combined. Fold in chocolate chips and almonds. Use a tablespoon to drop the cookie dough onto a lightly greased cookie sheet. Bake at 350 degrees. It takes about 12 to 16 minutes to bake the cookies until done. Let them cool on a cookie rack.

Notes:

Number of servings: 35-45

Submitted By: rosed4130011
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