Coffeehouse Caramel-Dark Chocolate-Latte Cookie

• 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

1. Preheat oven to 350u0b0. 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.
2. Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased
3. . Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool.
4. Drop dough by rounded tablespoonfuls onto waxed paper-lined
5. ; freeze until firm. Transfer to airtight container; return to freezer. To use, bake frozen cookies as directed, increasing time by 1-2 minutes.

butter, shortening, brown sugar, sugar, egg, vanilla, flour, dark roast instant coffee, baking soda, salt, chocolate chips

Taken from www.tasteofhome.com/recipes/coffeehouse-caramel-dark-chocolate-latte-cookie/ (may not work)