These taste like my favorite coffeehouse beverage. In cookie form, they’re crispy outside but nice and soft in the middle.
—ANGELA SPENGLER TAMPA, FL
PREP: 20 MIN. • BAKE: 10 MIN./BATCH • MAKES: ABOUT 3 DOZEN
6 tablespoons butter, softened
1/3 cup shortening
1/2 cup packed brown sugar
1/3 cup sugar
1 large egg
2 tablespoons hot caramel ice cream topping
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
4 teaspoons dark roast instant coffee granules
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (9 ounces) dark chocolate chips
1. Preheat oven to 350°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in the egg, ice cream topping and vanilla. Using another bowl, whisk the flour, coffee granules, baking soda and salt; gradually beat into creamed mixture. Fold in chocolate chips.
2. Drop the dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake the cookies 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool.
FREEZE OPTION Drop dough by rounded tablespoonfuls onto waxed paper-lined baking sheets; freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake frozen cookies as directed, increasing time by 1-2 minutes.