Who doesn’t love chocolate chip cookies?  I make cookies just about every weekend and usually chocolate chip.  This recipe is just a bit different – a grown up version of the time honored favorite.

Expresso Chocolate Chip Cookies

• ½ C unsalted butter at room temperature
• ½ C Crisco solid vegetable shortening
• 1 C brown sugar
• ½ C white sugar
• 2 eggs
• 1T. Kahlua
• 2 ¼ C all-purpose flour
• 1 t. baking soda
• 1 t. salt
• 2 T. instant expresso
• 1 bag of semi-sweet chocolate chips
• 1 C. chopped pecans

Preheat oven to 375 degrees.

Line cookie sheets with parchment paper and if you have a fabulous little cookie scoop, find that.

In a mixing bowl, combine butter, Crisco, and both sugars.  Mix well.  Add eggs and Kahlua.  Mix again.

(I use the kitchen aid here for the easiest cookie mixing possible.)

Now  put all the dry ingredients on a large paper plate and then stir together with a whisk.  Then with the mixer on low I bend the plate to let the flour mixture fall into the mixing bowl slowly so I don’t have flour flying all over the kitchen.  As soon as this is mixed together add chocolate chips and pecans. Stir to combine.

Plop teaspoon size cookie dough on your parchment lined sheets.

Bake one sheet at a time for 9 minutes.  Take out and let cool for a few minutes and then move to wire rack to finish cooling.

Enjoy!