  VANILLA & Coffee LATTE glazes |   Double Drizzle |   Did NOT flatten these before baking |
 ingredients |  white cake ~ clear vanilla |  espresso chips |  measure shortening |
 thick dough |  chips added |  make balls |  roll in sugar |  10 on cookie sheet |
 slightly flatten |  cool |  |  |  |
Taking advantage of Nestle's new ESPRESSO CHIPS (with chocolate in them too) ~ and using a WHITE CAKE MIX (vanilla would also work) ~ plus I used CLEAR VANILLA EXTRACT and white vegetable shortening (instead of butter) to keep the cookies as white as possible.
Note: It's nearly impossible to find pure clear vanilla extract in the US, but I get it at customs when we go to Mexico. You can also find it on eBay. Regular vanilla extract will work, but your cookies may be a little darker tan in color.
VANILLA FRAPPUCCINO ESPRESSO CHIP COOKIES
1 white or vanilla cake mix ...............................3 large eggs
1 small package vanilla pudding (I used instant, but regular would probably work too)
1/2 cup shortening (i.e. Crisco)...........................2 tsp. vanilla extract (CLEAR is best)
1/2 cup flour ......................................................about 1/2 cup sugar (to use later, for rolling)
1 12-oz. package ESPRESSO chips
***
Preheat oven to 350. Line cookie sheets with parchment paper and set aside. Put the 1/2 cup sugar in a small bowl and set aside.
Starting on very low speed (so the dry ingredients don't pouf out all over), and then increasing to high/medium ~ Beat together the cake mix, eggs, pudding, shortening, vanilla and flour until it all comes together and doesn't stick to your finger when you lightly touch it (can add a TB or so more flour, if needed). Fold in the espresso chips on low speed.
TIP: If you tip back your beaters (or lower the bowl, if your bowl doesn't tip back), the dough on the paddle should mostly come off now and join the rest of it's friends in the bowl. Use a rubber scraper (which is my best friend in this recipe) to get all the dough in the bottom of the bowl (easier to use your cookie scoop).
Make dough balls the full size of your 1-1/2" diameter cookie scoop and put on the cookie sheet (I alternated 2 rows of 3 each with 2 rows of 2 each ~ see photo). Roll the dough balls in the sugar and put back onto the cookie sheet. Flatten slightly and even out the shapes.
Bake about 10 minutes (they'll still feel a little soft, but just starting to get golden around the edges ~ and beginning to crackle). Let cool on the pans a few minutes ~ then remove to rack or paper to cool completely.
Makes about 3-1/2 to 4 dozen.
OPTIONAL: VANILLA CREAM and/or COFFEE LATTE GLAZES
In the 2nd row of photos, are some that I did NOT flatten (like them better flattened) ~ and used a DOUBLE DRIZZLE (with added sprinkles). Your choice to make them plain ~ or with one or both glazes.
As soon as they are pretty-well cooled, you can drizzle the glazes on top (I alternated the direction that I drizzled each glaze). I added some Spring sprinkles on top (do that after every 6-8 cookies, so the glaze doesn't harden before you get the sprinkles on).
COFFEE LATTE GLAZE:
3/4 cup powdered sugar...........................................1 tsp. instant coffee powder
quick dash of cinnamon...........................................up to 2 TB brewed coffee (as needed)
VANILLA CREAM GLAZE:
3/4 cup powdered sugar...........................................couple drops of vanilla extract
up to 2 TB liquid ~ your choice of cream or flavored liquid coffee creamer (Italian Sweet Cream or Creme Brulee are both good)
For each glaze: put the powdered sugar (plus coffee & cinnamon or vanilla extract) into a small bowl. With a small whisk, add the liquid about 1 tsp. at a time, whisking until it's a thick, smooth drizzle consistency.
Note: It's nearly impossible to find pure clear vanilla extract in the US, but I get it at customs when we go to Mexico. You can also find it on eBay. Regular vanilla extract will work, but your cookies may be a little darker tan in color.
VANILLA FRAPPUCCINO ESPRESSO CHIP COOKIES
1 white or vanilla cake mix ...............................3 large eggs
1 small package vanilla pudding (I used instant, but regular would probably work too)
1/2 cup shortening (i.e. Crisco)...........................2 tsp. vanilla extract (CLEAR is best)
1/2 cup flour ......................................................about 1/2 cup sugar (to use later, for rolling)
1 12-oz. package ESPRESSO chips
***
Preheat oven to 350. Line cookie sheets with parchment paper and set aside. Put the 1/2 cup sugar in a small bowl and set aside.
Starting on very low speed (so the dry ingredients don't pouf out all over), and then increasing to high/medium ~ Beat together the cake mix, eggs, pudding, shortening, vanilla and flour until it all comes together and doesn't stick to your finger when you lightly touch it (can add a TB or so more flour, if needed). Fold in the espresso chips on low speed.
TIP: If you tip back your beaters (or lower the bowl, if your bowl doesn't tip back), the dough on the paddle should mostly come off now and join the rest of it's friends in the bowl. Use a rubber scraper (which is my best friend in this recipe) to get all the dough in the bottom of the bowl (easier to use your cookie scoop).
Make dough balls the full size of your 1-1/2" diameter cookie scoop and put on the cookie sheet (I alternated 2 rows of 3 each with 2 rows of 2 each ~ see photo). Roll the dough balls in the sugar and put back onto the cookie sheet. Flatten slightly and even out the shapes.
Bake about 10 minutes (they'll still feel a little soft, but just starting to get golden around the edges ~ and beginning to crackle). Let cool on the pans a few minutes ~ then remove to rack or paper to cool completely.
Makes about 3-1/2 to 4 dozen.
OPTIONAL: VANILLA CREAM and/or COFFEE LATTE GLAZES
In the 2nd row of photos, are some that I did NOT flatten (like them better flattened) ~ and used a DOUBLE DRIZZLE (with added sprinkles). Your choice to make them plain ~ or with one or both glazes.
As soon as they are pretty-well cooled, you can drizzle the glazes on top (I alternated the direction that I drizzled each glaze). I added some Spring sprinkles on top (do that after every 6-8 cookies, so the glaze doesn't harden before you get the sprinkles on).
COFFEE LATTE GLAZE:
3/4 cup powdered sugar...........................................1 tsp. instant coffee powder
quick dash of cinnamon...........................................up to 2 TB brewed coffee (as needed)
VANILLA CREAM GLAZE:
3/4 cup powdered sugar...........................................couple drops of vanilla extract
up to 2 TB liquid ~ your choice of cream or flavored liquid coffee creamer (Italian Sweet Cream or Creme Brulee are both good)
For each glaze: put the powdered sugar (plus coffee & cinnamon or vanilla extract) into a small bowl. With a small whisk, add the liquid about 1 tsp. at a time, whisking until it's a thick, smooth drizzle consistency.
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