Coffeehouse Caramel-Dark Chocolate-Latte Cookie

Coffeehouse Caramel-Dark Chocolate-Latte Cookie These taste like my favorite coffee house drink in cookie form. They’re crispy outside, but soft in the middle. —Angela Spengler, Mechanicsburg, Pennsylvania

Ingredients

  • 6 tablespoons butter, softened
  • 1/3 cup shortening
  • 1/2 cup packed brown sugar
  • 1/3 cup sugar
  • 1 large egg, room temperature
  • 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
  • Method

  • Preheat oven to 350°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in egg, ice cream topping and vanilla. In another bowl, whisk flour, coffee granules, baking soda and salt; gradually beat into creamed mixture. Fold in chocolate chips.
  • Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 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 airtight container; return to freezer. To use, bake frozen cookies as directed, increasing time by 1-2 minutes.
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