Kahlua- Espresso Chocolate Chip Cookies

1. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.

2. In a medium bowl, whisk together flour, baking soda, cinnamon and salt; set aside.

3. In a small dish, dissolve espresso powder in Kahlua; set aside.

4. 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 1/3 cup cooled, melted chocolate and continue to beat until it’s mixed in. Add the flour mixture and beat at low speed until all flour is incorporated into the dough, scraping down the sides of the bowl as needed. Stir in package of chocolate chips.

5. Drop by rounded teaspoonfuls (or use a cookie scoop) 2 inches apart onto prepared cookie sheets. Bake for 8 to 10 minutes, or until they are golden brown and no longer look gooey in the middles. Cool completely on a wire rack.

Yields about 5 dozen.

Tips:
If you don’t have Kahlua, you can substitute any other coffee-flavored liqueur. If you don’t wish to add Kahlua at all, just leave it out.