Kahlua Cookies

With Espresso & Chocolate Chunks

Chocolate chip cookies get a gourmet, sophisticated makeover with these espresso and Kahlua cookies, featuring a soft and chewy center and crisp edges.


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!

You will absolutely love these mocha-flavored Kahlua cookies with rich espresso! Put them on your baking list because you will love them.

These were awesome, I had been looking for a new cookie recipe to change things up for a while and the expresso and Kahlua really hit the spot. Thanks for sharing such a fantastic recipe.

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