The Big Kahlua Vanilla Cookies

Submitted by Kittencalrecipezazz

"These are a bake shop quality cookie--- I have never tried it, but I think you could replace the Kahlua for a tablespoon of pure vanilla extract and vanilla chips for chocolate:)"

 

• Ready In: 4hrs 10mins
• Ingredients: 9
• Yields: 14-16 cookies

ingredients

• 2 cups flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking soda
• 3⁄4 cup melted butter
• 2 -4 tablespoons Kahlua
• 1 cup brown sugar, firmly packed
• 1⁄2 cup white sugar
• 2 egg yolks or 1 egg, slightly beaten
• 2 cups vanilla chips (or chunks)

directions

1. Preheat oven to 350°F.
2. Grease a foil-lined cookie sheet.
3. Sift flour, baking soda and salt.
4. Melt butter (don't let it get cool), add Kahlua.
5. Add sugars and beat well; add egg yolks, beat until very well blended.
6. Mix in flours on low speed until just blended.
7. Add vanilla chips or chunks.
8. Cover and chill for of 4 hours.
9. Drop by very heaping tablespoonfuls onto greased sheet, leaving 3" space between cookie dough.
10. Bake for 10-12 minutes, (I use a convection oven), or until cookies are brown around the edges and baked to desired doneness.
11. Note: Do not store the cookie dough in the freezer for later use, as it will upset the texture).

Reviews

[muffinlady]

Thiis is an exceptionally good tasting cookie. I used 1 Tbs. pure vanilla in place of the Kahlua since I wanted a cookie and not candy I used 2/3 cup choc chips and 1/3 cup white choc chips.

 

[Sweetn More]

Very good, but strong kahlua taste. Will use less next time.

 

[cf____]

These cookies are amazing, I've come back to these again and again with different variations, I have always just used Kahlua though, never vanilla....Tonight I used half walnuts, half white chocolate, and it's another winner! These are soft and divine! Thanks for another amazing dessert recipe Kittencal!

 

[Mark & Stacy]

I guess these aren't for me. I liked the white chips in them, but they were really flat. Perhaps it was me. We didn't eat very many. Sorry, Kitten, but most of your recipes have been great for us!

 

[nethope]

These really taste like "bake shop" cookies! I suspect that the chilling time makes the difference. I made these a few years ago for my MIL since she couldn't have chocolate then; I made these again for Thanksgiving with some allergy-friendly substitutions. I replaced the 3/4 cup of melted butter with 2 Tbs canola oil in a 3/4 cup measure that I topped off with applesauce. I substituted 1/4 cup of banana purée for the egg. If I tried hard, I think I could taste the banana. Maybe. The dairy-free, soy-free, egg-free version I made this time tastes exactly as I remember the first batch, so these fancy-tasting cookies are more adaptable than I expected! Yum!