Recipe: Java chocolate chip cookies | Vancouver Sun

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Everyone loves chocolate chip cookies. They’re the most popular “made from scratch cookies” in North America. Here’s an all-time favourite you’ll enjoy all the more with the addition of instant espresso powder.

Java Chocolate Chip Cookies

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If you wish to reduce the fat, you can substitute carob chips for the semisweet chocolate chips. Carob chips are available in health food stores and supermarkets.

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6 oz (170 g) salted butter

1 cup (250 mL) brown sugar

1/4 cup (60mL) white sugar

1 tbsp (15 mL) instant espresso powder

1 tbsp (15 mL) vanilla extract

1 egg

1 3/4 (330 mL) cups flour

3/4 tsp (4 mL) baking soda

3/4 tsp (4 mL) salt

1 cup (250 mL) chopped pecans, lightly toasted in a 350 F oven

1 cup (250 mL) semisweet chocolate chips

Preheat oven to 375 F. In a mixing bowl with whip attachment, cream together butter, brown sugar, white sugar and espresso powder until fluffy. Then add vanilla and egg and mix until creamy.

Sift together flour, baking soda and salt, then add these dry ingredients into creamed mixture and mix until well incorporated. Stir in pecans and chocolate chips.

Drop dough by rounded teaspoonfuls, 2 inches apart, on an ungreased baking sheet and bake for about 8–10 minutes. Cool on a rack.

Makes 2½ dozen cookies.

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