Friday, July 15, 2011

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.

Todays Creative Blog


Virginia said...

Oh man. It's like you hit all of the major food groups in one small sweet snack...

1. Chocolate
2. Alcohol (the good kind)
3. Nuts (and butter) gotta have that protein.
4. Cookie


Jennifer said...

Thank you so much for linking up to Fusion Fridays! Drop back by on Monday for my Weekend Wrap Up, and check out my favorites from the weekend...I just might feature your link!

Have a great weekend!

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