Ingredients45 m servings 169
- Preheat oven to 300 degrees F (150 degrees C). In a small bowl, dissolve instant coffee crystals into the coffee liqueur; set aside.
- 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.
- 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.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 169 calories; 8.4 23.4 1.9 24 77 Full nutrition
ReviewsRead all reviews 6
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...