The holiday season brings out the Holly Homemaker in me. Well OK, not really, but I seem more inclined to bake during the holidays. REB and I have wanted cookies for a few nights now. I realized I had everything in my pantry to make cookies, so why not?
This is based on the typical chocolate chip recipe, but has a few little twists. The end result was perfection.
Sorry Santa. These cookies are not for you ;)
Here’s what you need:
•2 1/4 cups all purpose flour
•3/4 cup granulated sugar
•3/4 cup packed brown sugar
•2 sticks butter, softened
•2 large eggs
•1/2 teaspoon salt
•1 teaspoon baking soda
•2 teaspoons vanilla extract
•2 teaspoons instant espresso
•3/4 cup chopped walnuts
•1/2 cup semi-sweet chocolate chips
•1 1/2 cups Andes mint chips
Preheat oven to 375ºF
In a medium bowl, combine the flour, baking soda and salt and set aside. In a large bowl, or in your stand mixer, cream the granulated sugar, brown sugar and butter on medium speed until smooth and creamy. Reduce the speed to low and add the eggs, one at a time, the vanilla and espresso. Beat until smooth. Slowly add in the dry mixture until the entire batter is smooth and combined.
Turn the speed up to medium and add the walnuts. Then turn off the mixer and fold in the chocolate chips and mint chips until combined.
Let the batter chill in the fridge, uncovered, for 15-20 minutes.
Scoop a tablespoon of batter onto an ungreased cookie sheet and bake for 9-to-11 minutes or until golden brown.
Cool completely before serving. Enjoy!