Chocolate, coffee, and liqueur, an addictive combination. Enjoy them with a wholesome glass of milk.
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. The next day the cookies were really hard. I might try more brown sugar next time. I may also increase the coffee liqueur. My rating would be 3 stars, but it appears that my husband loves hard cookies, so the rating increased to 4.
Read MoreI 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. The next day the cookies were really hard. I might try more brown sugar next time. I may also increase the coffee liqueur. My rating would be 3 stars, but it appears that my husband loves hard cookies, so the rating increased to 4.
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-chocolate combination, and these fit the bill!
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 chocolate chips. My cookies came out with a great texture and flavor but are a bit drier than I prefer. Also, the white chips did not want to adhere to the batter and didn't melt very well in the oven. Definitely a great dipping cookie! :) The flavor reminds me of a mocha java drink. Next time I will use regular chocolate chips.
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. After they cooled, I noticed they were crunchier than I would like so I (followed my grandmother and mothers trick)put 2 slices of white bread in the bottom a sealed container and placed cookies on top. It made them soft and so yummy ! Would definitely make these again !
A slightly bitter, nicely sweet cookie. I made several changes though— added a tbsp of coffee liqueur (3 in total, used “vita divine”), a mixture of chocolate chips including Bailey’s flavored, mini, and regular. Then upped the oven to 350 and baked for only 8-10 minutes. Soft & yummy!
