In my never ending quest to find the perfect booze inspired chocolate chip cookie, I would like to present - Kahlua and chocolate chip.
I am not really on a quest to find the best booze in a cookie recipe, I just seem to always have just enough liquor left over to add to my baking and today is no different. I had intended to make Bailey's chocolate chip cookies but it seems we have Kahlua this go around. Not sure why we have Kahlua but I would like to thank the fine country of Mexico for combing coffee and rum together in one bottle. And, probably who ever brought Kahlua to our house.
In this recipe, I used just enough white sugar to make them a little crispy (and that gorgeous light color) plus I recommend under cooking to keep them from getting too hard. If you would rather have a softer cookie, replace the white with light brown sugar.
• 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
• 1 cup firmly packed light brown sugar
• 1/4 cup white sugar
• 2 tablespoons Kahlua
• 1 tablespoon vanilla extract (or one more tablespoon of Kahlua)
• 1 large egg
• 1 3/4 cups flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 3/4 cup milk chocolate chips
• 3/4 cup dark chocolate chips
Pre-heat oven to 375. In a mixing bowl, combine the first six ingredients and blend until creamy.
In a separate bowl, combine flour, salt, and baking soda. Slowly add this to shortening mixture.
Finally, fold in the chocolate chips.
Using an ice cream scoop, drop scoopfuls of batter on a cookie sheet and bake for eight minutes.
Remove from the oven and let stand for a minute before transferring to a cooling rack.