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This cookie is not only cute, it is delicious. The combination of the chocolate and the espresso make a delicious treat for any coffee break.
32 milk chocolate candy drops
2/3 cup butter flavored shortening
½ cup granulated sugar
½ cup firmly packed light brown sugar
1 tablespoon milk
½ teaspoon brandy extract
1 ½ cup all-purpose flour
1 teaspoon French roast ground espresso coffee
½ teaspoon baking soda
¼ teaspoon salt
½ cup chopped walnuts (optional)
1/3 cup semi-sweet chocolate chips
1/3 cup milk chocolate chips
It is always good baking practice to gather all of the ingredients in one space, making sure that you have all the necessary items prior to beginning the baking process. Taking the time to add this step into your baking experience will prevent the frustration of being halfway through creating the batter only to discover you are out of something and need to run to the market.
Preheat the oven to 375 degrees.
Remove the foil wrappers from the milk chocolate drop candies.
In a small bowl combine the flour, ground coffee, soda and salt. In a larger bowl, mix the shortening, sugars, eggs, milk, vanilla and brandy extract. Mix at medium speed with an electric mixer until well blended. Once these ingredients are well blended, slowly add the dry mixture into the wet, at a very low setting on your electric mixer.
Hand stir the nuts and chocolate chips into the batter.
These cookies are best when dropped by rounded teaspoon, 2” apart onto an ungreased cookie sheet or a cookie sheet lined with parchment paper. Bake for eight to 10 minutes, until light brown around the edges. Make sure that you do not overbake, as you want the centers to be slightly soft. Carefully set one of the milk chocolate drops into the center of each cookie.
Allow cookies to cool on the baking sheet for one to two minutes before moving to a cooling rack. This recipe should make approximately 32 cookies.