Kahlua Chocolate Chip Cookies - iNeed a Playdate Kahlua Chocolate Chip Cookies iNeed a Playdate a Blog for Northeast Ohio Moms


Kahlua Chocolate Chip Cookies

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.

Kahlua Chocolate Chip Cookies

• 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.

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