Last weekend I had lots of plans for vegetables.

Vegetables and chocolate cake (random, I know).

But then I got caught up on Recipe Girl’s collection of chocolate chip recipes.

And got busy with the Brown Eyed Baker’s Salted Double Chocolate Peanut Butter Cookies.

Oh yes, and I went a little crazy with Peeps.

So vegetables took a backseat, chocolate cake didn’t seem as exciting, and cookies became the new black.

And then I decided to make a third variation of cookies for the weekend.

Thank you, Recipe Girl for inspiration.  I adapted her cookie recipe for my own version of Spiked Mocha Chip Cookies.

These cookies are light but chewy and have a strong mocha flavor with a hint of liqueur in the background.  They were very easy to make and I can see making them for a party to add something unique to the cookie platters.

To make the cookies, whisk together dry ingredients and set aside

Combine butter and sugars in a mixer on high speed until light and fluffy

Add eggs, vanilla and coffee liqueur and mix until well-combined

Stir in dry ingredients

Stir in chocolate chips and then chill dough in refrigerator for two hours

Meanwhile, pre-heat oven to 350 degrees

Place dough on baking sheets lined with parchment paper with a cookie dough scoop or by the tablespoon

Bake for 9-11 minutes or until cookies are lightly firm to the touch

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Spiked Mocha Chip Cookies

Adapted from Recipe Girl

Yield: ~4 dozen cookies

Ingredients

• 2 1/3 cup all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup light brown sugar, tightly packed
• 3/4 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 tablespoons coffee liqueur
• 2 cups semi-sweet chocolate chips

Cooking Directions

1. Whisk together dry ingredients and set aside
2. Combine butter and sugars in a mixer on high speed until light and fluffy
3. Add eggs, vanilla and coffee liqueur and mix until well-combined
4. Stir in dry ingredients
5. Stir in chocolate chips
6. Chill dough in refrigerator for two hours
7. Meanwhile, pre-heat oven to 350 degrees
8. Place dough on baking sheets lined with parchment paper with a cookie dough scoop or by the tablespoon
9. Bake for 9-11 minutes or until cookies are lightly firm to the touch

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*Congratulations to Katie (comment 6) who said “I am a fan on Facebook!” for winning the Hot Blondies giveaway! Look for an email from me with details.*

Did you ever get caught up in an accidental cookie baking marathon?