Chocolate Chip Kahlua Pecan Cookies

Have mercy! These are some good cookies! I'm forever fiddling with my chocolate chip cookie recipe and this time I hit the jackpot. What I've learned from all my experimenting, is that I like to use a little extra salt to take the edge off all that sweet stuff and I like using Kahlua instead of vanilla. The Kahlua gives the cookies a more decadent flavor, but it's not overpowering. I use real butter and undercook them just a bit to yield a more gooey cookie. One last thing to note, the nuts are called "puh kahns", not "pee cans". A pee can is something oldtimers used to keep under their beds so they didn't have to go to the outhouse at night. ;-) Hope you enjoy the cookies!

Chocolate Chip Kahlua Pecan Cookies

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt (I used a little more than 1/2 tsp)

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 teaspoon Kahlua
2 eggs

2 cups (12-oz. pkg.) Chocolate Chips

1 cup chopped pecans (optional)


Heat oven to 375°F.

Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and Kahlua until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and pecans, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Cool slightly; place on wire rack to cool completely. Makes about 4 dozen cookies.