These are a little modification that I took from the Nestle Tollhouse Original chocolate chip cookies. The original recipe can be found here. The only thing that I changed out was that I subbed in kahlua coffee liqueur for vanilla extract, and I added walnuts along with dried cranberries (Craisins). I did make a second batch using dark chocolate chip bits and those were even BETTER. Tip: Use real butter sticks, not margarine or vegetable spread sticks. There is something about having that real butter fat that makes the cookie more moist and chewy. There’s nothing wrong with the substitution, but I found that it resulted in a more cake-type cookie. Still moist, but just more cakey rather than chewy.
Wishing all of you a very Merry Christmas and to remember that Jesus is the reason for the season!
Preheat oven to 375° F.
Combine the flour, baking soda and salt in small bowl.
Beat butter, brown sugar and Kahlua liqueur in large mixer bowl until creamy.
Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture and Via instant coffee.
Stir in morsels, dried cranberries, and nuts.
Use spoon and roll into one-inch balls using hands. Place about 1″ to 1.5″ (inch) apart onto un-greased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.