Kahlua Espresso Chocolate Chip Cookies
Unbelievably delicious cookies!
Servings: 60 cookies
Ingredients
- 2 2/3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder
- 1 tablespoon Kahlua
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup semisweet chocolate chips, melted and then cooled a bit
- 12 ounces semisweet chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper or silpat mats.
- In a medium bowl, whisk together the flour, baking soda, cinnamon and salt; set aside.
- In a small bowl, dissolve the espresso powder in the Kahlua; set aside.
- In a large bowl, use an electric mixer to cream the butter and sugars together. Add the Kahlua mixture, eggs and vanilla; beat until thoroughly combined. Add the cooled, melted chocolate and continue to beat until it’s mixed in. Add the flour mixture and beat at low speed until all of the flour is incorporated into the dough, scraping down the sides of the bowl as needed. Stir in the chocolate chips.
- Drop the cookie dough by rounded teaspoonfuls (or use a cookie scoop) 2-inches apart onto prepared cookie sheets. Dot a few more chocolate chips on the top, if you want to make them look pretty when baked. Bake 8 to 10 minutes, or until they are golden brown and no longer look gooey in the middles. Cool completely on a wire rack.
Notes
- If you don’t have Kahlua, you can sub any other coffee-flavored liqueur. If you don’t wish to add Kahlua at all, just leave it out.
Nutrition
Serving: 1cookie | Calories: 110kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 42mg | Potassium: 52mg | Fiber: 1g | Sugar: 8g | Vitamin A: 106IU | Calcium: 10mg | Iron: 1mg