Cream Liqueur Chocolate Chip Cookies
Cream liqueur adds a shot you didn't know you wanted to chocolate chip cookies for a special flavor.
Servings: 40 cookies
Ingredients
- 14 tbsp salted butter, softened
- ⅔ cup brown sugar
- ⅔ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp cream liqueur, like Kahlua
- 1 cup milk chocolate chips or more, your call!
- 2 cups all purpose flour
- ½ tsp baking soda
- pinch of salt
Instructions
- Cream the butter and sugars with a mixer. Add in the eggs one by one, then the vanilla and liqueur.
- Slowly add in the flour, baking soda and salt, and mix just until combined.
- Fold in the chocolate chips by hand and put in the fridge to chill for 10-30 minutes.
- Preheat the oven to 325 degrees F.
- On parchment paper or a Silpat, drop a tablespoon of dough evenly spaced on a cookie sheet. These cookies don’t spread too much, which is nice.
- Bake for 15 minutes.
- If you’re not using multiple cookie sheets at a time to bake, put the unused dough bake in the fridge to keep chilling.
- Bake and repeat til the dough is gone. If reusing the same cookie sheet, let it cool slightly on a baking rack between rounds.