An old fashioned chocolate chip cookie that has been spiked with a coffee liqueur. You'll love these cookies!

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
36
Yield:
3 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.

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  • In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the coffee liqueur. Combine the flour, baking soda, salt and cinnamon, stir into the creamed mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.

  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts

199 calories; protein 2.6g 5% DV; carbohydrates 25.1g 8% DV; fat 9.7g 15% DV; cholesterol 28.6mg 10% DV; sodium 127mg 5% DV. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/26/2004
These were really good! I didn't have coffee liqueur so I used some really strong coffee left over from breakfast. Also I used semi-sweet chocolate chips and I left out the cinnamon. Good flavor and texture. Read More
(9)

Most helpful critical review

Rating: 3 stars
09/26/2002
This was a decent-tasting soft and chewy chocolate chip cookie but I was disappointed that the coffee flavor did not come through. Read More
(15)
40 Ratings
  • 5 star values: 26
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
09/25/2002
This was a decent-tasting soft and chewy chocolate chip cookie but I was disappointed that the coffee flavor did not come through. Read More
(15)
Rating: 4 stars
04/26/2004
These were really good! I didn't have coffee liqueur so I used some really strong coffee left over from breakfast. Also I used semi-sweet chocolate chips and I left out the cinnamon. Good flavor and texture. Read More
(9)
Rating: 5 stars
08/06/2003
i changed a few thing but loved the recipe. i didnt put in the cinnamon. i only put 1 cup milk cho chips and added 1 cup mini seminsweet cho chips.everyone loved them. Read More
(8)
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Rating: 4 stars
09/25/2002
A good cookie but not my favorite. The coffee liguor adds a change to the cookie when I want something a little different than the same ole chocolate chip cookie. I did add a few more tablespoons of the liquor as I didn't think 2-3 TB would be enough. Read More
(7)
Rating: 4 stars
09/05/2013
A soft dough produced a soft and chewy cookie. From other reviews it seemed the coffee liqueur wasn't apparent anyway so I thought I'd try another liqueur I don't use often - Tres Leches. Frankly I don't know if it would make any difference to the cookie whether you used your liqueur of choice (Frangelico Amaretto or Bailey's maybe?) or even just milk - or no liquid at all for that matter which would result in a sturdier dough. While maybe not my favorite it is nonetheless a respectable chocolate chip cookie. Read More
(6)
Rating: 5 stars
02/28/2011
Yum! Made as written but..... one tiny change. I used 1 tablespoon dry Espresso in place of the liqueur. Will make these again! Read More
(4)
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Rating: 4 stars
11/26/2006
This was a pretty yummy cookie. I took some of the other's advice and increased the amount of coffee/liquor. I actually used 2TBLS strong coffee and 2TBLS Kahlua(didn't have coffee liqour). I also used semi-sweet choc chips and it was fine but would use milk choc. chips next time. The subtle coffee and cinnamon flavors were a nice twist on the traditional choc. chip cookie! Read More
(4)
Rating: 5 stars
06/03/2009
By far the BEST chocolate chip cookies I've ever made. I never would have thought to add cinnamon but it's delicious. I barely noticed the coffee flavor but still really enjoyed these. I'm thinking of adding walnuts next time. I upped the amount of liqueur by a tablespoon (for a total of four) and added a smidgen more flour to compensate for the extra moisture. Can't wait to make these again and experiment with different flavorings! UPDATE: I made these again and halved the cinnamon which we enjoyed more than with the suggested amount. Read More
(2)
Rating: 5 stars
12/31/2011
I made some minor changes. Instead of liqueur I took two tablespoons of freshly finely ground Ethiopian coffee and mixed it into 2 tablespoons of very hot water and let stand for a few minutes before adding to the batter mix to bring out more of the coffee taste. I also supplemented the standard semi-sweet baking chocolate chips (not milk chocolate) with Ghirardelli's 60% Cacao baking chips but only used 2 cups of chips total. To my taste this combination provided plenty of coffee as well as deep chocolate flavor. I have taste-tested the results on three people so far and the results have been very flavorable.;-) Will definitely make them again with different combinations of coffee and chocolate. Read More
(2)