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Classic chocolate chip cookie spiked with Kahlua and espresso! Perfect with a cold glass of milk.
Preheat oven to 375°F.
Combine the flour, baking soda and salt in a small bowl.
In a small dish, stir to dissolve the espresso powder in the Kahlua. Set aside.
Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy. Beat in the Kahlua mixture. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture and then mix in the 2 teaspoons of water. Stir in the chocolate chips using a rubber spatula.
Drop dough by rounded tablespoon onto un-greased baking sheets placing them 2 inches apart. We like our cookies thin, so I like to press down in the cookie dough balls with the palm of my hand to help flatten them a bit.
Bake for 9 to 11 minutes or until golden brown. Remove pans from the oven and allow cookies to cool on baking sheets for 2 minutes. Then remove them to wire racks to cool completely.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!