Chewy Mocha Chip Cookies

The secret to these fudgy cookies is pudding mix! And the hint of espresso takes them over the top.

Chewy Mocha Chip Cookies

2 1/2 cups all-purpose flour

1 package (4 servings) instant chocolate pudding mix

1 tablespoon cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

1 cup yogurt-based vegetable oil spread (such as Brummel & Brown)

1 1/4 cups packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

1/4 cup brewed espresso or strong coffee

1 1/2 cups semisweet chocolate chips

Preheat the oven to 35o degrees. Line 3 to 4 large baking sheets with parchment paper.

In a large bowl, combine the flour, pudding mix, cornstarch, baking soda, and salt. Mix well and set aside.

In a mixing bowl, beat together the vegetable oil spread and brown sugar until blended and creamy. Beat in the eggs, one at a time. Beat in the vanilla.

Gradually beat in half of the flour mixture and mix until blended. Beat in the espresso. Beat in the remaining flour mixture.

Fold in the chocolate chips.

Spoon the dough onto the prepared baking sheets, about 2 inches apart (I used a 2-inch scoop).

Bake for 8 minutes, until the top is set (dry to the touch). Cool on the baking sheets for 2 minutes. Transfer to a wire rack to cool completely (simply slide the parchment onto the rack).

Makes 4 dozen cookies