With Espresso & Chocolate Chunks
2
In a large mixing bowl, cream together butter, dark brown sugar, white sugar, Kahlua and vanilla extract until light and fluffy.
3
For the eggs, start by adding just one to the creamed butter and sugar. Beat until combined. Repeat with the remaining egg.
4
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.
5
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.
6
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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