Aug 262010
 

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This recipe brought to you by Espresso Crunch!

This recipe brought to you by Espresso Crunch!

the Ingredients

the Ingredients

Coffee

Coffee

Creaming Butter and Sugar

Creaming Butter and Sugar

Adding Coffee

Adding Coffee

Adding Eggs

Adding Eggs

Adding Flour

Adding Flour

Adding the Espresso Crunch

Adding the Espresso Crunch

Adding the Chips

Adding the Chips

All Mixed Up

All Mixed Up

Ready for the Oven

Ready for the Oven

After the Oven

After the Oven

Enjoy my Racks!

Enjoy my Racks!

Espresso Crunch Cream Chip Cookies

1/2 cup instant coffee granules, dissovled in 2 T hot water
2 2/3 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, at room temperature
1 1/4 cups sugar
1 teaspoon vanilla
2 whole eggs
8 ounces espresso crunch
1 12 ounce bag white chocolate chips

Heat oven to 350°F.

Dissolve coffee powder in 2 Tbsp hot water. Combine flour, soda and salt.

With a mixer at med. speed, beat butter and sugar until fluffy. Beat in cooled coffee, vanilla and eggs. Reduce mixer speed to low and beat in flour mixture. Add espresso crunch. With a wooden spoon, stir in white chocolate chips.

Drop by heaping teaspoonfuls onto ungreased baking sheets about 3″ apart. Bake until edges start to brown, about 10 minutes. Cool on baking sheets about 3 minutes before removing to racks.

This makes about 6 1/2 dozen cookies.

These have a rich coffee flavor which I thick is balanced by the white chocolate chips.

You can get Espresso Crunch at ABC Cakes in Orange, CA.

  One Response to “Espresso Crunch Cream Chip Cookies”

  1. These are awesome! The went to work with Richard this morning missing 2 cookies that I eat last night. They remind me of an Iced Mocha only in cookie form. Very yummy dipped in milk — probably even better dipped in coffee!

    I love it that my daughter lives so close and make so many yummy things.

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