Kahlua Chocolate Chunk Cookies Recipes

Steps:

• Heat oven to 375°F
• Line baking sheet with parchment paper.
• In small bowl, combine flour, baking soda and salt; mix well.
• In large bowl, combine sugar, brown sugar and shortening; mix well.
• Add eggs, liqueur and vanilla; mix well.
• Slowly stir in flour mixture until of uniform consistency.
• Stir in chocolate chips and pecans.
• Drop onto baking sheet in teaspoonfuls 3 inches apart.
• Bake 10 to 11 minutes or until light brown.

Steps:

• Preheat oven to 375 degrees.
• Place racks in center of oven.
• In a mixing bowl, make a well in the center of dry chocolate chip cookie mix.
• Add softened butter, egg, Kahluha, instant coffee and ground coffee, chocolate chunks and walnuts.
• Mix well to combine all ingredients into cookie dough.
• Scoop with a small scoop or by heaping tablespoons and drop cookies 2 inches apart on ungreased nonstick cookie sheet or sheets lined with parchment paper.
• Bake cookies in batches 9 to 11 minutes or until crisp and browned at edges.
• Transfer to wire rack to cool and serve.

Steps:

• Preheat the oven to 375 degrees F. Place the racks in the center of the oven.
• In a mixing bowl, make a well in the center of the chocolate chip cookie mix. Add the chocolate chunks, walnuts, softened butter, Kahlua, instant espresso, ground coffee and egg. Mix well to combine all the ingredients into the cookie dough. Scoop with a small scoop or by heaping tablespoons and drop the dough 2 inches apart on ungreased, nonstick cookie sheets or sheets lined with parchment paper. Chill for 5 to 10 minutes.
• Bake the cookies in batches, until set and lightly browned but not crisp, 9 to 11 minutes. Remove from the oven and leave on the cookie sheets for about 5 minutes before transferring to a wire rack to cool before serving.

Steps:

• 1. Heat oven to 350 degree's. Grease or line pan with parchment paper.
• 2. In a bowl sift the flour. Then sift again with salt and baking powder.
• 3. In another bowl beat butter and brown sugar together. Add the egg and beat until mixed. About 20 seconds.
• 4. Add flour mixture to butter mixture. Stir well. Add toasted coconut chocolate chips and nuts. Stir to incorporate well.
• 5. Spread in pan. Bake at 350 for about 25 minutes. Edges will just begin to brown. Top will not be real brown.Do not over bake, or bars will be dry. Cool for a few minutes. Brush 1 tablespoon of Kahlua on top of cookies.
• 6. Make frosting: In a pan melt butter. Stir until it turns golden brown. Remove from heat. Add 2 Tbsp Kahlua,and milk. Mix in the powdered sugar. Beat until smooth. When cookies are cool. Spread with frosting and sprinkle nuts on top. Cut in to squares, and serve.

Steps:

• Combine kahlua & milk.
• Prepare Dream Whip according to directions on package. (For real decadence you can substitute an equal amount of whipped cream).
• Using a springform pan, 1 at a time quickly dunk chocolate chip cookie into kahlua & milk & line springform all around perimeter with dipped cookies, then line bottom of springform with dipped cookies, filling in gaps on bottom as much as possible with broken dipped cookies.
• Layer whipped cream on top of cookies, cover whipped cream with another layer of kahula & milk cookies, then more cream, another layer of cookies & final layer of cream.
• Allow 6 hours to set up & shave chocolate over torte before serving.

Steps:

• Cream margarine in a medium bowl; Gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
• Add kahlua and egg, beating well.
• Combine flour and next 3 ingredients, stirring well.
• Gradually add flour mixture to creamed mixture, beating at low speed of an electric mixer until well blended.
• Cover and chill dough for 15 minutes.
• Combine powdered sugar and cocoa.
• Shape dough into 1-inch balls; Roll each ball in sugar mixture.
• Place on cookie sheets coated with cooking spray.
• Flatten each with a fork in a crisscross pattern.
• Bake at 400 degrees for 9 minutes.