kahlua-Espresso Chocolate Chip Cookies
There are sooo many ways to make chocolate chip cookies and I'm always trying to find a unique way to make these cookies that's different than the classic recipe.
Through my trusty guide Wikipedia, I've learned some really interesting facts about this classis cookie!
The chocolate chip cookie was accidentally developed by Ruth Graves Wakefield in 1930. Wakefield was said to have been making chocolate cookies and when she ran out of regular baker's chocolate, she substituted broken pieces of semi-sweet chocolate from Nestlé thinking that they would melt and mix into the batter. They didn't, and the chocolate chip cookie was born!
Wakefield sold her recipe to Nestlé in exchange for a lifetime supply of chocolate chips... sounds like a good deal to me! Now, every bag of Nestlé chocolate chips sold in North America has a variation of her original recipe printed on the back.
As a child, I remember my mother making the chocolate chip cookie recipe from back of the choc. chips bag all the time. Everyone loooooved her cookies!
Today, I felt like I needed something a little extra in my classic cookie!
Today, I felt like I needed something a little extra in my classic cookie!
This recipe combines two of my favorite things: chocolate chips and coffee!
The flavor of the espresso and Kahlua really permeates this cookie, creating a unique twist on the traditional chocolate chip cookie that everyone knows. The cookie, which comes out a nice small size, is incredibly soft and chewy and falls right into my category of comfort foods. :)
You will need:
2 2/3 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/2 tbsp espresso powder
1 tbsp Kahlua
1 cup butter, at room temperature
1 cup light brown sugar, packed firmly
1/2 cup granulated white sugar
2 large eggs
1 tsp vanilla extract
1/3 cup semi-sweet chocolate chips, melted & then cooled a bit
1 (12 ounce) package semisweet chocolate chips
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/2 tbsp espresso powder
1 tbsp Kahlua
1 cup butter, at room temperature
1 cup light brown sugar, packed firmly
1/2 cup granulated white sugar
2 large eggs
1 tsp vanilla extract
1/3 cup semi-sweet chocolate chips, melted & then cooled a bit
1 (12 ounce) package semisweet chocolate chips
Preheat the oven to 190°C (375 °F).
Line a cookie sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cinnamon and salt, and set aside.
In a small dish, dissolve the espresso powder in Kahlua, and set aside.
In a large bowl, use an electric mixer to cream the butter and sugars together. Add the Kahlua mixture, eggs and vanilla; beat until thoroughly combined.
Add the cooled, melted chocolate and continue to beat until it’s mixed in.
Now add the flour mixture and beat at a low speed until all the flour is incorporated into the dough, scraping down the sides of the bowl as needed. Stir in the chocolate chips.
Drop by rounded teaspoonfuls (or use a cookie scoop) 2-inches apart onto the prepared cookie sheets.
Bake 8-10 minutes, or until they are golden brown and no longer look gooey in the middles. Cool completely on a wire rack.
Enjoy!
