Chocolate Chip Kahlua Cookies

Ingredients

• 2-½ cups Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• ½ Tablespoons Espresso Powder
• 1 Tablespoon Kahlua
• 1 cup Butter, Softened
• ¼ cups Sugar
• ¾ cups Brown Sugar, Packed
• 1 teaspoon Vanilla Extract
• 2 whole Eggs
• 2 teaspoons Water
• 2 cups Semi-Sweet Chocolate Chips

Preparation Instructions

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.