Recipe by Kree
I know, I'm going Rachael Ray crazy. But just look at these! Don't they make you drool? She spelled them "Kahluha", but I just changed it to the usual spelling.
Top Review by Mean Mary
This is a good basis for trying other flavors. I used a peanut butter cookie mix, what I had on hand. I don't like coffee so eliminated that. Instead of Kahlua, I used Frangelico (hazelnut flavored) and coarsely chopped hazelnuts. Very good, I shared with friends and hid some in the freezer. Thanks for posting.
- 1 (17 1/2 ounce) packagedry chocolate chip cookie mix, found in baking aisle
- 7 tablespoons softened butter
- 1 large egg, beaten
- 4 tablespoons Kahlua or 4 tablespoons other coffee liqueur
- 3 tablespoons instant espresso or 3 tablespoons instant coffee crystals
- 1 tablespoon regular grind coffee (beans)
- 1 cup bittersweet chocolate, chunks (Rachael recommends Ghiradelli brand)
- 4 ounces walnut pieces
Directions See How It's Made
- Preheat oven to 375 degrees.
- Place racks in center of oven.
- In a mixing bowl, make a well in the center of dry chocolate chip cookie mix.
- Add softened butter, egg, Kahluha, instant coffee and ground coffee, chocolate chunks and walnuts.
- Mix well to combine all ingredients into cookie dough.
- Scoop with a small scoop or by heaping tablespoons and drop cookies 2 inches apart on ungreased nonstick cookie sheet or sheets lined with parchment paper.
- Bake cookies in batches 9 to 11 minutes or until crisp and browned at edges.
- Transfer to wire rack to cool and serve.