Perfectly Rich and Chewy Chocolate-Chip Cookies

• 34 cup brown sugar
• 12 cup white sugar
• 12 cup butter, softened
• 12 cup Crisco shortening (I use butter flavor Crisco)
• 1 teaspoon maple extract
• 34 teaspoon vanilla extract
• 1 egg
• 1 34 cups unbleached flour (or 2 cups all-purpose flour)
• 2 tablespoons dry instant coffee granules (such as Sanka)
• 1 teaspoon baking soda
• 12 teaspoon salt
• 23 cup semi-sweet chocolate chips
• 13 cup butterscotch chips
• 1 cup walnuts, chopped

1. Preheat oven to 350 degrees F.
2. In a large bowl, cream sugars with butter and shortening.
3. Beat in egg and extracts.
4. Add coffee granules, mix well.
5. In a medium bowl, blend the flour, baking soda, and salt with a wire whisk.
6. Add chocolate chips, butterscotch morsels, and nuts to the flour mixture.
7. Stir well.
8. Add flour mixture to the butter mixture, stir just until blended.
9. Drop by tablespoonfuls (I use a cookie scoop) two inches apart onto greased cookie sheets.
10. Bake 12 minutes.
11. Remove from oven and let cool on cookie sheet 5 minutes.
12. With a spatula transfer warm cookies to rack to finish cooling.
13. ENJOY!
14. (TIP: These cookies freeze well.
15. For best results, freeze cookies the same day you bake them.
16. A gallon size Ziplock freezer bag works well.
17. ).

brown sugar, white sugar, butter, shortening, maple, vanilla, egg, flour, coffee granules, baking soda, salt, semisweet chocolate chips, butterscotch chips, walnuts

Taken from www.food.com/recipe/perfectly-rich-and-chewy-chocolate-chip-cookies-234803 (may not work)