Kahlua and Coffee Chocolate Chip Cookies

The only disappointing thing about these cookies (if you could actually say there was anything disappointing about these cookies!!!) was the lack of Kahlua flavor.  Although, had I really thought about it before hand, I would have realized that I shouldn't  have expected more Kahlua flavor as the recipe only calls for one tablespoon of that yummy, deliciousness.  (way to use your head for more than a coat rack, Jenn)

Anywho... I think most of you know by now, I don't do a lot of baking and when I do, it usually tends to be cookies.  So, the other day, when I was actually in the mood to do some baking, I looked my pantry over and saw a small bottle of Kahlua just staring at me... BEGGING me to use it...  Well, as you all know, when an ingredient begs, one must never deny that ingredient.....  sooooo this delicious treat was born!

Kahlua and Coffee Chocolate Chip Cookies
Adapted from Recipe Girl
Printable Recipe 
Ingredients:
2 2/3 cup all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup cocoa
1/2 Tablespoon instant coffee (original recipe calls for espresso powder)
1 Tablespoon Kahlua
1 cup unsalted butter, room temperature
1 cup packed brown sugar
1/2 granulated sugar
2 eggs
1 teaspoon vanilla
1-2 cups chocolate chips

Directions:
Preheat oven to 375 degrees F.  In a bowl, whisk together the flour, baking soda, cinnamon, salt and cocoa; set aside.

In a small bowl or measuring cup, add the instant coffee and Kahlua; stirring to combine.  Allow to sit and let the coffee granules dissolve.

In a bowl of a stand mixer with a paddle attachment, cream together the butter and both sugars until light and fluffy.  Scrape down the sides and add the eggs, one at a time, beating until just incorporated.  Add the vanilla and beat until just combined.  With mixer on low, slowly add in the dry ingredients until just combined.  Remove from stand mixer and fold in chocolate chips.

Drop by teaspoon or tablespoon full, two inches apart, onto a cookie sheet.  Place in oven and bake 8-10 minutes, or until slightly browned on the edges. Remove and allow to cool for 5 minutes.  Finish cooling completely on a wire rack.  Store in airtight container for up to 5 days.  Enjoy!

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