Community Pick
The Big Kahlua Vanilla Cookies
photo by BigleyBakes
- Ready In:
- 4hrs 10mins
- Ingredients:
- 9
- Yields:
-
14 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
- Preheat oven to 350°F.
- Grease a foil-lined cookie sheet.
- Sift flour, baking soda and salt.
- Melt butter (don't let it get cool), add Kahlua.
- Add sugars and beat well; add egg yolks, beat until very well blended.
- Mix in flours on low speed until just blended.
- Add vanilla chips or chunks.
- Cover and chill for of 4 hours.
- Drop by very heaping tablespoonfuls onto greased sheet, leaving 3" space between cookie dough.
- Bake for 10-12 minutes, (I use a convection oven), or until cookies are brown around the edges and baked to desired doneness.
- Note: Do not store the cookie dough in the freezer for later use, as it will upset the texture).
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Reviews
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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!
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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!
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Tweaks
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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 pure 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!
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These were probably the best cookie I made for my cookie plates this year. I used regular chocolate chips instead of white chocolate and they turned out wonderfully well. I will be making these again for certain. *added December 2009: This is my third year doing these and this year I struck the perfect balance by using both white and milk chocolate chunks..yummy!. I ended up blogging about them on my weekendcarnivore.com food blog.