Kahlua Espresso Chocolate Chunk Cookies

I set aside a chunk of my Friday morning to read Confections of a Master Closet Baker by Gesine Bullock Prado. I thought I would lay out in the sun for a little (oh how I love southern California) and just read for 20 minutes, but that turned into 2+ hours. After having to force myself to put the book down, the little voice in my head (not that crazy one, but the other one) that says “I’m going to be a baker!” was jumping around and going nuts saying “go bake, go bake, go bake!”

If you like baking, you should read this book. Gesine, unfortunately known to many just as Sandra Bullock’s sister, was a hollywood executive that gave up the high-paid LA lifestyle to pursue her true passion in baking. It’s a hilarious and inspiring memoir. I’ll share with you just this one bit from the book, and then we’ll get to the cookies:

“I didn’t want more stuff. I wanted to be more happy. I wanted to be good. I wanted to stop hating people and start understanding. And the only way I knew how to feel like a good and kind person was through baking.”

I swear, as I read this book I have to stop and put it down for a few seconds every so often because it feels like she is reading my thoughts out loud.

I just want you guys to eat the desserts & food that I make. Plain and simple. I’ll have one, and you have the rest. Well, maybe I’ll have 3, and then I swear you can have the rest.

Those preschool teachers have it right I tell you, sharing is caring.

Here we go – I made some Kahlua Espresso Chocolate Chunk Cookies. I know “chunk” is a funny word, but I don’t use chocolate chips anymore in cookies so I would feel as if I am leading you down the wrong path if I said chips – there is a huge difference I tell you! If you haven’t made the switch to chopped up chocolate in your cookies, you need to now. You know those delicious cookies you get from a bakery that when you break them in half the chocolate just comes oozing out. That’s because they’re not using chocolate chips, which have stabilizers in them to keep their shape. Grab the bar of chocolate and take out some stress on it. Your cookies & taste testers will thank you.

I really wanted a chocolate chip cookie, but after looking through way too many “The Best Chocolate Chip Cookie” recipes I decided that there was just too much pressure on something so simple. So I took a different approach. These are like a “look at me I’m all grown up” kinda cookie. They remind me of my Oatmeal Cookies a bit because of the cinnamon that is in it. Overall, they were a nice alternative to the everyday chocolate chip cookie.

Lastly, can we just talk about how ridiculously adorable my little niece is. She says my name now, without me tricking her by repeating it over and over. I swear I will do anything and give her anything she wants as long as she comes running towards me saying “Madddy Madddddy” – my heart is melting just thinking about it…sighhhhh.

Hope you all had a fabulous weekend!

Kahlua Espresso Chocolate Chunk Cookies

Yield: 3 dozen cookies

The perfect cookie to eat with a nice cup of coffee

Ingredients

  • 2 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 tablespoon espresso powder
  • 1 tablespoon Kahlua
  • 1 cup butter, at room temperature
  • 1 cup light brown sugar, packed firmly
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup semi-sweet chocolate chips, melted & then cooled a bit
  • 12 oz. of dark chocolate (or semisweet/bittersweet), chopped into chunks

Instructions

  1. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper or silpat mats.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon and salt; set aside.
  3. In a small dish, dissolve espresso powder in Kahlua; set aside.
  4. In your mixer, cream butter and sugars together. Add Kahlua mixture, eggs and vanilla; beat until thoroughly combined. Add slightly cooled, melted chocolate and continue to beat until it’s mixed in. Add flour mixture and beat at low speed until all flour is incorporated into the dough, scraping down sides of the bowl as needed. Stir in chocolate chunk.
  5. Drop rounded tablespoon sized balls of dough 2-inches apart onto prepared cookie sheets. Bake 8 to 10 minutes. Cool completely on wire rack.

Notes

Ever so slightly adapted from RecipeGirl.com

Enjoy,

Madeline

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1 Comment

  1. Oh gosh I’ve missed so many of your posts 🙂 that’s a lovely photo of you and your niece! I love how you call these Chunk Cookies yummy! I’d love one of these cookies now ~

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