I love me some Chocolate Chip cookies especially when they have a lot of chips in them hmmmm chocolate!
We have an old recipe in our family it is pretty simple recipe, but I have got to tell you it is the right amount of time you bake them and the right amount of chips you put into them that make them so delicious and such a comfort treat.
As a little girl I loved helping my mom whip these up and bake them, but the fondest memory I have really is baking these cookies with my sister Melissa. We use to call her Cookie Monster because she loved Chocolate chip cookies always wanted to make them .
Now Forward to my Teen years it was the summer of 1989, and I really wanted to bake so bad, but this time I wanted to experiment see what I could do to change up the hand me down Chocolate chip recipe in my family. I decided to get into my mothers liquor cabinet checked out what I could add to this batter to make it rich tasting. I found my mom had Kahlua and De cacao hmmmmm thinking in my head this could be a hit! The rest was history my mother’s boyfriend at the time loved them, and so did my high school friends. this became my new signature recipe. I have now handed this over to my mother and my sister Val, well I had to hand it to my mom she kept asking me what I did to make everyone like it so much. I gave her a hint that I got into her liquor cabinet ( Yes I did get into trouble and had to totally convince her that I got into the cabinet to use liquor for baking not to drink it Geesh!) I finally gave in and she was thrilled.
Here is my recipe to share now I do not measure certain ingredients, but here is a clue Kahlua and De cacao brings out the intense Flavor of the Chocolate Chips as does the brown sugar. These cookies are even good with home made ice cream, but that is another day to share so enjoy.
Kahlua Chocolate Chip Cookies
makes about 3 dozen
Pre heat oven to 375 degrees
2/3 Cup of shortening part butter or margarine
1/2 cup granulated sugar
1/2 cup of Brown sugar I use dark brown sugar
1 egg, 1 tbsp of vanilla, 2 tbsp of Kahlua and 2 tbsp of De Cacao ( please try not to drink this stuff while baking 🙂 )
1 1/2 cups of gold medal flour if you need to add a little more flour seeing your batter might be a little runny I usually will add about 1/4 cup.
1/2 tsp of baking soda, 1/2 tsp of salt and 1 package of 6 oz of Semi sweet Dark Chocolate chips ( I use Ghiradelli 60% Cacao) and really it does not hurt to add more chips the more the better right?
First mix Shortening, egg, sugar, brown sugar, vanilla, and the Kahlua, De Cacao together make sure the batter is a smooth look no lumps in it.
next Measure the flour by dipping method or by sifting, for a softer rounded cookie add 1/4 cup more flour.
Mix the dry ingredients together, last mix the chocolate chips mixing evenly.
Drop Teaspoonfuls of dough about 2 inches apart on UN-greased baking sheet. For me I like to use a tablespoon of the dough and I place them on a non stick oven mat from Martha Stewart it makes baking so much easier and really your cookies come out a little softer.
Bake 8 to 10 minutes or until delicately brown now this is the important part if you like crunchy then 10 if you like that soft gooey kind of cookie then 8 once again it depends on your oven not everyone’s oven is the same. Experiment and you will find the right amount of time to bake these.