Recipe Girl's Kahlua-Espresso Chocolate Chip Cookies

Lori Lange's (Recipe Girl's) cookbook launched a few weeks ago and I'm so excited because Recipe Girl was one of the of food blogs I ever read.  The book is called: The Recipe Girl Cookbook: Dishing out the best recipes for entertaining and every day.

Now, the book is filled with recipes of ALL kinds....they don't call her Recipe Girl for nothing.  There are appetizers, soups, salads, main courses, and drinks.  We started with breakfast and made the Cinnamon Roll Pancakes.  I have one word to describe them: fanfreakingtastic.

Aaaaand, then there are desserts.  I mean, you know me.  Does it come as a surprise that I would choose Kahlua-Espresso Chocolate Chip Cookies to make first?  No.  It's a cookie WITH Kahlua!

It was a no-brainer.

Lori was nice enough to let me share the recipe with you on the blog.  She's cool like that.

Kahlua-Espresso Chocolate Chip Cookies
(used with permission from The Recipe Girl Cookbook)

2 & 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 TBSP Kahlua
1/2 TBSP espresso powder
1 cup (2 sticks) salted butter, room temperature
1 cup packed light brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1/3 cup semisweet chocolate chips, melted & cooled slightly (I used bittersweet)
1 (12 oz) package semisweet chocolate chips

Preheat oven to 375.  Line cookie sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.  Set aside.

In a small bowl, combine the Kahlua and espresso powder.  Stir until the espresso powder is dissolved.

Use an electric mixer to combine the butter and sugars, mixing until creamy.  Add the Kahlua mixture, eggs, and vanilla, and beat until thoroughly combined.

 {Doesn't a bowl of melted chocolate make everything right in the world?}

Add the melted chocolate and continue to beat until it is mixed in.  Add the flour mixture, and beat at low speed until combined, scraping down the sides of the bowl as needed.  Stir in the chocolate chips.

Drop the cookie dough by tablespoonfuls (I used a 2 TBSP cookie scoop) 2 inches apart onto the prepared sheets.  Bake 8-10 minutes (12-13 minutes for the 2 TBSP scoops).  Let the cookies cool for a few minutes on the cookie sheet, then transfer to a wire rack to cool completely.

The Recipe Girl Cookbook....in stores NOW!

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