Chocolate Chip Coffee Cookies

3/4 cup brown sugar (firmly packed)

1/2 cup white sugar

1/2 cup butter, softened

1/2 cup shortening

1 large egg, slightly beaten

1 teaspoon maple extract

1 3/4 cups flour

2 teaspoons instant coffee granules

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

3/4 cup of blanched slivered almonds (optional or you may substitute walnuts, pecans etc depending on your preference)

Set your oven rack to the second lowest position and heat oven to 350°. Grease a large cookie sheet and set aside.

In a mixing bowl combine ¾ cup of firmly packed brown sugar and ½ cup of white sugar.  Add the ½ cup butter and ½ cup of shortening and cream them together for about 3 minutes. Beat in egg, 1 teaspoon maple extract and mix together until well blended.

In a separate bowl, sift all dry ingredients: 1 ¾ cups flour, 2 teaspoons instant coffee granules, 1 teaspoon baking soda and ½ teaspoon of salt. Add sifted dry ingredients to the creamed mixture. Beat until all ingredients are combined.

Add in 1 cup semi-sweet chocolate chips and almonds (optional). Drop by tablespoonfuls onto your greased cookie sheet and bake for 8-10 minutes, checking often so you don’t over bake…you want them chewy!

Cool slightly and enjoy one or two!Put the rest on a wire rack for cooling. Makes about 30 really delicious cookies!

I like mine dipped in plain black coffee or milk. You can even take them fresh out of the oven, cool slightly and crumble over a bowl of vanilla ice cream for an new and exciting dessert.