Kahlua Cookies
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!
R/g
Kahlua Cookies
INGREDIENTS
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 packet of Starbucks Via instant coffee
- 1/4 cup granulated white sugar
- 1 cup packed dark brown sugar
- 4 teaspoon Kahlua coffee liqueur
- 2 large eggs
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts
- 1 cup Craisins or dried cranberries, soaked 20 minutes in warm water.
DIRECTIONS
Preheat oven to 375° F.
Combine the flour, baking soda and salt in small bowl.
flour mixture
Beat butter, brown sugar and Kahlua liqueur in large mixer bowl until creamy.
liqueur
butter sugar concoction
Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture and Via instant coffee.
cookie dough before add-ins
Stir in morsels, dried cranberries, and nuts.
dried cranberries
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.
cookies
