With Espresso & Chocolate Chunks
In a large mixing bowl, cream together butter, dark brown sugar, white sugar, Kahlua and vanilla extract until light and fluffy.
For the eggs, start by adding just one to the creamed butter and sugar. Beat until combined. Repeat with the remaining egg.
Once the eggs are incorporated, add a few scoops of the flour mixture and beat in just until combined. Repeat until you incorporate all the flour mixture.
Now stir in a bag of chocolate chunks. Refrigerate the cookie dough for 30 minutes. While you could bake right away, this helps prevent overspreading.
Form the dough into golf ball-size balls and drop onto an ungreased, parchment paper-lined baking sheet, leaving a couple inches between each dough ball. All that's left is to bake!
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