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These delicious Kahlua Chocolate Chip Cookies are perfect for any occasion! They’re super soft and the perfect Kahlua filled cookie to make.
Make sweet and tasty Kahlua Cookies from scratch with this simple recipe that takes standard chocolate chip cookies to the next level. These cookies are so good, you’ll come back for seconds!
These Kahlua chocolate chip cookies have it mixed right into the dough, the flavors of Kahlua and chocolate chips. These cookies are truly are the best cookies to dunk in a cold glass of milk!
Perfect for the Holidays and cookie trays and even wonderful for you and your loved one on Valentines Day!
Kahlua Chocolate Chip Cookies
Sure, you’ve tasted chocolate chip cookies before, but I bet you’ve never had them like this. If you want to take these traditional tasty cookies to the next level, you need to try this incredible Kahlua Cookies recipe that will leave you coming back for seconds within minutes of biting into the first cookie. Say goodbye to the store-bought cookies and hello to these homemade, flavorful baked treats that taste amazing.
Why You’ll Love This Recipe Using Kahlua
- It’s super simple. You don’t need to be an expert baker to prepare the most delicious cookies that you’ve ever tried!
- They taste better than the cookies you’d buy at the store. Nothing beats homemade chocolate chip cookies made with fresh ingredients.
- The addition of Kahlua adds something extra to the cookie batter, giving it an even better taste that you’ll love.
Ingredients Needed
When planning to prepare these baked goodies, be sure to have the following ingredients:
- All-Purpose Flour – Start with your flour to create the perfect batter for your cookies.
- Baking Soda – It’s one of many essential ingredients that will keep your cookies looking their best.
- Butter – Melt your butter before you use it!
- Vanilla – Enhance the taste of the cookie batter with a touch of vanilla extract.
- Brown Sugar – Add a touch of sweetness to your cookies using some brown sugar.
- Kahlua – Don’t forget the Kahlua, which is an extra special ingredient adding more flavor to your cookies.
- Chocolate Chips – Use the finest quality chocolate chips you can find for this tasty recipe!
The only other ingredients you’ll need are salt, cornstarch, white sugar, and two eggs.
FAQ
What type of chocolate chips should I use for these cookies?
You can use milk chocolate, dark chocolate, or semi-sweet chocolate to prepare these delicious cookies. No matter which specific type of chocolate you decide to use, make sure you’re buying high-quality chocolate to truly give these cookies an incredible taste.
Can I use chocolate chunks in the batter?
Absolutely. If you want a more chocolatey cookie, feel free to use chocolate chunks. While you can add the chocolate chunks to the batter, you might also want to chop your favorite type of high-quality chocolate bar into pieces yourself, combining it with the batter to prepare the most delicious cookies.
Do I need to use light or dark brown sugar?
It’s best to use light brown sugar for this recipe. If you’re using dark brown sugar, it will have a slightly more molasses taste. If you only have dark brown sugar, you can add some white sugar to it to make it lighter before you use it.
How many cookies does this recipe make?
The recipe will leave you with 24 cookies. Of course, you can make mini cookies if you’d like to have more to go around. Don’t hesitate to double the recipe to make four dozen cookies for special events and gatherings with loved ones.
Recipe Notes & Tips
- Let your prepared cookie dough sit covered in the fridge for a minimum of 20 minutes and up to 30 minutes. The cookies will come out better when the dough has had a bit of time to chill in the fridge.
- You can add extras to these cookies if you’d like, such as chopped nuts or sprinkles. While the cookies need nothing else because they’re perfect how they are, there’s nothing wrong with adding extras to the dough!
- The easiest way to add an even amount of cookie dough to your baking pan and ensure that your cookies come out the same size is to use a cookie scoop. If you don’t have a cookie scoop, you can use an ice cream scoop, but the cookies may be a bit larger than they’d be if you were using the cookie scoop.
Storage Options
Fridge: These cookies will last in an airtight container in the fridge for up to two weeks.
Freezer: You can store these cookies in a freezer-safe bag or container for up to six months. When you’re ready to enjoy them, let them thaw on the countertop before indulging.
Kahlua Cookie Variations
If you want to change up the recipe, here are a few variations you can try:
- Add espresso powder to the batter for an extra coffee flavor.
- Swap out the chocolate chips for white chocolate chips or butterscotch chips.
- Use a different type of alcohol in place of Kahlua, such as rum or bourbon.
More Recipes You Will Love!
Triple Chocolate Cookies
Chocolate Kahlua Cupcakes
No Bake Chocolate Kahlua Truffles
Kahlua Chocolate Chip Cookies
Course Dessert
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 55 minutes mins
Servings 2 Dozen
These delicious Kahlua Chocolate Chip Cookies are perfect for any occasion! They're super soft and the perfect quick cookie to make.
Ingredients
- 3 ½ cups all purpose flour
- 1 ½ teaspoons salt
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- 1 ½ cups brown sugar
- ½ cup white sugar
- 1 ½ cups butter- melted
- 2 eggs
- 2 teaspoons vanilla
- 3 tablespoons Kahlua
- 2 Cups good quality chocolate chips or chopped chocolate
Instructions
In a large mixing bowl, combine the flour, salt, cornstarch, and baking soda and whisk to combine. Set aside.
In the bowl of a stand mixer with a whisk attachment, Add both sugars and whisk on low. Slowly pour in the melted butter and mix until combined.
Add in eggs, vanilla, and Kahlua and mix until combined.
Switch to the paddle attachment and sift in the flour mixture and mix until well combined.
Add in chocolate and mix until evenly distributed through the dough.
Cover with plastic wrap and refrigerate for 20-30 minutes.
Prepare a cookie sheet with parchment paper and preheat your oven to 425 degrees F.
Remove the dough from the refrigerator and use a cookie scoop (I used a 3 ½ Tbsp scoop) and scoop out cookies and place about 2 inches apart on the cookie tray.
Bake for 14-15 minutes or until golden brown. Remove and allow to cool for about 10 minutes then transfer to a wire rack to cool completely.
Keep fresh in an airtight container
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