Espresso Infused Whole Wheat Chocolate Chip Cookies

This week is the celebration of two things: 

1. National Chocolate Chip Cookie Week 

2. Finals. My FINAL finals ever. 

That said, I wanted to make a really great little sweet treat that would make finals just a little bit more bearable. And these puppies, yes they make it so much sweeter! 

Simply Sweet Note: I made these with whole wheat flour, you don't have to do that, but their texture is so wonderful... A little bit grainy and just so nice. :) 

Ingredients: 

• 1 cup butter, softened
• 1/4 cup sugar
• 3/4 cup brown sugar
• 1 package instant pudding (I used vanilla, chocolate would be tasty too) 
• 1/4 cup plain yogurt (or you can use sour cream) 
• 1 egg
• 1 teaspoon vanilla
• 2 1/4 cups whole wheat flour (or white should you prefer) 
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups chocolate chips
• 3 Tablespoons espresso powder 

Directions:

1. Pre-heat the oven to 375 f. 
2. Beat the butter and sugars together until fluffy. 
3. Add the egg, yogurt, and vanilla and beat thoroughly. 
4. Add the pudding, flour, salt, baking soda, and espresso powder. Mix together completely. 
5. Add the chocolate chips. 
6. Use a spoon to scoop the batter into one inch balls and place onto a baking sheet lined with parchment paper. 
7. Cook for 10 to 12 minutes. (This is a little more difficult with the whole wheat because you can't tell if the cookies are browning... Keep an eye on them so they don't over bake!) 
8. Enjoy with a glass of milk! 

IMPORTANT! These little treats are full of caffeine... I ate three after I made them and was bouncing off the walls. Keep out of the reach of children (or you may have a major price to pay) and please consume responsibly.

This recipe makes about 30 so make sure that you have friends or neighbors to share with! :)