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Christine's Coffee Liqueur Cookies

Rated as 4.18 out of 5 Stars

"Chocolate, coffee, and liqueur, an addictive combination. Enjoy them with a wholesome glass of milk."
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Ingredients

45 m servings 169 cals
Original recipe yields 36 servings (3 dozen)

Directions

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  1. Preheat oven to 300 degrees F (150 degrees C). In a small bowl, dissolve instant coffee crystals into the coffee liqueur; set aside.
  2. In a large bowl, cream together the butter, brown sugar, and white sugar. Gradually add eggs and coffee mixture while mixing. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Finally, stir in the chocolate chips.
  3. Drop dough by rounded tablespoonfuls onto a cookie sheet. Cookies should be at least 2 inches apart. Bake for 23 to 25 minutes. Immediately transfer cookies to cooling rack after baking. These keep well at room temperature or refrigerated.

Nutrition Facts


Per Serving: 169 calories; 8.4 g fat; 23.4 g carbohydrates; 1.9 g protein; 24 mg cholesterol; 77 mg sodium. Full nutrition

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Reviews

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I was a little disappointed by this recipe. Just out of the oven the cookies were great. A little crispy on the outside and a little chewy on the inside. The Coffee Liqueur flavor was subtle....

These were good but not great. I cut the size of the cookies down to a heaping teaspoon which also required less baking time (12-13 minutes). I used parchment paper also on the baking sheets.

This is a great cookie if you like chocolate - and very easy to make. I will definitely keep this one in my recipe box.

These are very good. Although they are not soft cookies, they came out chewy and a little crisp. The flavor is very chocolatey with a little hint of coffee. I had a craving for a coffee-choco...

Made these cookies with the following alterations: dissolved coffee in boiling water instead of liquer (didn't have any on hand), cut the sugar down a bit, and used white chips instead of chocol...

After reading the reviews I was a little hesitant. I made some simple changes to make them a softer cookie. I switched the amounts of the brown and white sugars and added a tsp of canola oil. Af...