These cookies are unbelievable. If you like chocolate and coffee (or even if you don’t like coffee – I don’t – they’re perfect). The coffee may seem a little strong in the batter and when they first come out but the next day, the chocolate and coffee blend well and the coffee flavor is still recognizable but not overpowering. I sent these to my best friend for her birthday and to another friend as a “cheer up” gift. Great for any occasion.
1 package dry chocolate chip cookie mix, 1 pound 1 1/2 ounces, found on baking aisle
7 tablespoons softened butter
1 large egg, beaten
4 tablespoons Kahlua or other coffee liqueur
3 tablespoons instant espresso or instant coffee crystals
1 tablespoon ground coffee beans
1 cup milk chocolate chunks (recommended: Ghiradelli brand
Preheat oven to 375 degrees F.
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, Kahlua, 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 cookie sheets lined with parchment paper. Bake cookies in batches 9 to 11 (closer to 11) minutes or until crisp and browned at edges. Transfer to wire rack to cool for about 5 minutes, then serve.
Adapted from Rachel Ray, Food Network.