Spiked Cookies and a Winner

Posted on April 7, 2011

Last weekend I had lots of plans for vegetables.

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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.

coffee liqueur

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 asidedry inigredients 1 dry inigredients 2

Combine butter and sugars in a mixer on high speed until light and fluffybutter and sugar 1 butter and sugar 2

Add eggs, vanilla and coffee liqueur and mix until well-combinedadding egg, vanilla liqueur batter before dry ingred

Stir in dry ingredients

add dry ingredients

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

cookie batter

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

cookies 21

[print_this]

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

[/print_this]

cookies 23

*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?

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