Recipe by peachez
Top Review by mianbao
These are very good, though there is not a pronounced Kahlua flavor. If you would like a stronger coffee flavor, maybe a little instant coffee or coffee extract would help. I did add slightly more walnuts and chocolate chips. I used mini chocolate chips, so didn't need to chop them. I also creamed the egg and vanilla well with the butter/sugar mixture, and then added the dry ingredients and Kahlua. I was planning to make drop cookies, and did not need to add anything to get a dough I could drop from a spoon. I was using rounded teaspoonfuls - and some heaping, and the recipe yielded 31 cookies, which is a nice small batch for me. Thank you for posting this recipe.
- 1⁄2 cup unsalted butter or 1⁄2 cup margarine, room temp
- 1⁄2 cup brown sugar, packed
- 2 teaspoons granulated sugar
- 1 egg, lightly beaten room temp
- 1 teaspoon pure vanilla extract
- 1⁄3 cup toasted walnuts, measured after rough chop
- 1⁄3 cup chocolate chips, measured after rough chop
- 3⁄4 cup whole wheat flour
- 3⁄4 cup all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon freshly grated cinnamon or 1⁄2 teaspoon ground cinnamon
- 1⁄4 cup Kahlua
Directions See How It's Made
- Heat oven to 350°F.
- In a large bowl, cream butter ( or margarine ) and sugars. Stir in egg and vanilla extract. Stir in walnuts and chocolate chips.
- In another bowl, sift flours with baking soda, salt and cinnamon, Then add to the creamed mixture. Mix in the Kahlua ( dough should be the consistency of playdough - If too dry - add a splash of Kahlua. If too wet - add flour ).
- Roll dough into a log and divide into 8 pieces, placing pieces on a parchment lined cookie sheet and flatten with flour dusted palm of your hand.
- Bake for 10- 12 minutes or until done - ovens vary.