Ingredients for Kahlua Indulgence Cookies
- All Purpose Flour
- Dutch Processed Cocoa Powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Sugar
- Brown Sugar
- Butter Flavor Shortening
- 2 large eggs
- Coffee Flavored Liqueur
- Vanilla Extract
- Bittersweet Chocolate
- Milk Chocolate Chips
- White Chocolate Chips
- ½ cup chopped pecans
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How to Make Kahlua Indulgence Cookies
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Set aside.
- In a large bowl, cream together 1 cup (2 sticks) shortening, ¾ cup packed light brown sugar, and ¾ cup granulated sugar using a medium speed mixer for 3-5 minutes, until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 2 tablespoons Kahlúa liqueur, 1 teaspoon vanilla extract, and ½ cup grated dark chocolate. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup semi-sweet chocolate chips, ½ cup milk chocolate chips, and ½ cup chopped pecans.
- Drop by rounded tablespoons (approximately 1 tablespoon) onto the prepared baking sheet, leaving 3 inches between each cookie.
- Gently flatten each cookie with the back of a spoon.
- Bake for 11-12 minutes, or until the edges are set and the centers are slightly soft. Let cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
76g
Fat
17g
Carbs
9g
