![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.]
Ingredients:
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
Directions:
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](http://24.media.tumblr.com/tumblr_lz9alqiJkZ1r2v6lgo1_500.jpg)
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.]
Ingredients:
- 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
Directions:
- 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
