Kahlua Espresso Chocolate Chip Cookies
[I am not sure that there are enough adjectives to describe how delicious these cookies are. They are gooey, not too sweet, and have a ridiculously dynamic flavor. They are hands down my favorite cookie I’ve ever made, possibly my favorite cookie I’ve ever eaten. I highly recommend you give them a try.]
- 2 2/3 cups of flour
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of salt
- 1/2 tablespoon instant espresso (found in the coffee aisle. If you can’t find instant espresso, use unflavored instant coffee)
- 1 tablespoon of Kahlua (any coffee liqueur could be substituted here)
- 1 cup of butter, at room temperature
- 1 cup of firmly backed brown sugar
- 1/2 cup of granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1/3 cup of semisweet chocolate chips, melted and cooled
- 1 1/2 cups semisweet chocolate chips
- Preheat the oven to 375 degrees. Line cookie sheets with parchment paper.
- Stir together the flour, baking soda, cinnamon and salt. Set aside
- Dissolve the espresso in the Kahlua.
- Cream together the butter and the sugars. Add the Kahlua and espresso, eggs, vanilla and beat until thoroughly combined. Add the melted chocolate and beat well.
- Add the dry ingredients and beat on low until everything is combined. Stir in the chocolate chips.
- Drop the batter by rounded teaspoons onto the cookie sheets, two inches apart.
- Bake for 8-10 minutes, until the cookies are golden brown.
- Serve (preferably warm.)
- Enjoy. <3