Prep 15 mins
Cook 10 mins
A twist on the everyday chocolate chip cookies. I make mine with a sugar-free Kahlua coffee flavored syrup and walnuts. Gives it just the right taste. Try these cookies next time you want a chocolate chip cookie. You won't be sorry.
- Heat oven to 375°F
- Line baking sheet with parchment paper.
- In small bowl, combine flour, baking soda and salt; mix well.
- In large bowl, combine sugar, brown sugar and shortening; mix well.
- Add eggs, liqueur and vanilla; mix well.
- Slowly stir in flour mixture until of uniform consistency.
- Stir in chocolate chips and pecans.
- Drop onto baking sheet in teaspoonfuls 3 inches apart.
- Bake 10 to 11 minutes or until light brown.
Very good. However I must agree with another reviewer that the taste of Kahlua was very, very far away. Will try again with some coffee powder, hopefully the taste will be enhanced.
Got 68 cookies and they baked for 9 minutes.They were crispy, chewy, good taste, very pleased I made them.
Thanks for posting.
delicious - but I couldn't taste the kahlua in the cookie dough. Maybe put some expresso powder in as well.
These were really marvelous and a nice change from a traditional toll house cookie. The shortening gives these a lovely crispy exterior with a chewy inside. In the debate over butter or shortening, the canned stuff will win you over here. I used pecans and a very luxurious ultra dark chocolate bar chopped into bits. The later decision stems from a fondness for uneven bit of chocolate so that each bite is a surprise. Also, the Kahlua in the dough seemed to command a richer chocolate. Since I was looking to do some variations, I split my dough in two. To the second half, I added a few additional tablespoons of Kahlua and about 1/3 to 1/2 cup Dutch processed cocoa. Instead of the dark chips I added white and milk chocolate chips to contrast with the dough. Both were divine and will make a wonderful gift.