My Tito Joe showed me an empty lonely cookie jar and begged for more of my crispy chocolate chip cookies. I couldn’t let a good man down, so off to the kitchen to make batches of “cookielicious” choco chip cookies, ahoy!
You will need these ingredients:
1 cup (2 sticks) butter, softened or at room temperature (don’t substitute)
1/3 cup vegetable shortening (I only use Crisco)
1 cup sugar
1 cup light brown sugar, firmly packed
2 large eggs
1 tablespoon pure vanilla extract
1 teaspoon instant coffee powder
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon unsweetened cocoa powder
1 1/2 cups chocolate chips (I wish Nestle brings back swirled chocolate and raspberry morsels, are you listening Nestle!)
1 cup coarsely chopped walnuts
Preheat your oven to 350 F. Lightly spray with cooking oil spray 3 cookie sheets and line with parchment paper (you can use wax paper but disable the fire alarm sprinkle system until you are done baking, I really panic at the sound of any alarm).
In a medium bowl, whisk together flour, baking soda, salt, and cocoa powder using low speed of electric mixer to aerate (yes I said low). Set aside.
In a large mixing bowl, cream together butter and shortening. Add sugars, eggs, vanilla and instant coffee powder. Blend in flour mixture. Fold in 1 cup of chocolate chips and chopped walnuts. You may want to refrigerate the cookie dough for an hour until well chilled before you start shaping the cookie dough. Using small size ice cream scooper, drop cookie dough onto prepared baking sheets, 2 inches apart. Flatten slightly with floured bottom of drinking glass and lightly press remaining chocolate chips on top.
Bake for 16 to 18 minutes, or until edges are golden and crispy. Cool about 3 to 5 minutes before removing baked cookies to wire cooling rack. Yield: About 50 cookies, enough to fill Tito Joe’s cookie jar (airtight container).
Now you can enjoy the baked cookies with a glass of raspberry-flavored milk shake while watching an episode of the Biggest Loser.