Prep 20 mins
Cook 11 mins
With four types of chocolate, nuts and Kahlua liquor, these are and indulgence. The recipe was inspired by Chef V's Kahlua-Chocolate Chip Cookies and came about while trying to create a variation on that wonderful treat. Once done, I realized that it was a dish on it's own and one well worth saving.
- 532.32 ml all-purpose flour
- 78.07 ml Dutch-processed cocoa powder
- 4.92 ml baking soda
- 4.92 ml salt
- 177.44 ml sugar
- 177.44 ml packed brown sugar
- 177.44 ml butter flavor shortening
- 2 eggs
- 78.07 ml coffee-flavored liqueur
- 4.92 ml vanilla extract
- 42.52 g bittersweet chocolate, grated
- 170.09 g milk chocolate chips
- 170.09 g white chocolate chips
- 118.29 ml pecans, chopped
- Heat oven to 375°F.
- Line baking sheet with parchment paper.
- In small bowl, combine flour, cocoa, baking soda and salt; mix well.
- In large bowl, use medium speed on your mixer to whip shortening with the white and brown sugars for 3-5 minutes until it is light and fluffy and the grains of sugar are disolved.
- Add eggs one at a time, liqueur, vanilla and grated chocolate and mixed well.
- Slowly stir in flour mixture until of uniform consistency.
- Stir in white and milk chocolate chips and pecans.
- Drop onto baking sheet in 1 tablespoon sized scoops 3 inches apart. Flatten the balls just a smidge.
- Bake 11 to 12 minutes or until light brown.
These were fantastic! I love kahlua and chocolate. I did make some substitutions however. I don't like white chocolate so for chips I used semisweet and bittersweet chips. I also added 1.5 T instant espresso as I wanted the coffee flavour to shine. Thanks for another great cookie justcallmetoni!