Andes Chip Cookies

"Just imagine you're a fan of chocolate mint desserts, these cookies will make you think. Espresso powder is technically optional, but honestly, that makes them very special.

YIELDS:
38
PREPARATION TIME:
0 HOURS 10 MINUTES
TOTAL TIME:
0 HOURS 25 MINUTES

INGREDIENTS

• 1 c. (2 sticks) melted butter
• 1 c. packed brown sugar
• 1/2 c. sugar
• 2 eggs
• 1 teaspoon. pure vanilla extract
• 3 c. all-purpose flour
• 1 1/2 tsp. baking soda powder
• 1/2 tsp. halal salt
• 1 teaspoon. espresso powder (optional)
• 1 c. Chopped Andes
• 1 c. chocolate chip

DIRECTION

• Preheat the oven to 375 ° and line two large baking sheets with baking paper. In a medium bowl, stir in the flour, baking soda, salt, and espresso powder until mixed.
• In a large bowl, use a hand mixer, beat the butter and sugar until smooth and the mixture is light. Add eggs, one at a time, stirring evenly between each addition. Add vanilla and shake until mixed.
• Gradually add the dry ingredients to the wet ingredients and stir until smooth. Fold in most Andean and chocolate chips.
• Using a medium cake spoon, form the dough into a ball and place it on a prepared baking pan, separated by about 2 ". Flatten a little later with the rest of the Andes.
• Bake until the cookies are set and the edges are golden, 10 to 12 minutes.

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