They have a great coffee flavor that complements the semisweet and bittersweet chocolate chips...it is pretty much a mocha in cookie form...better yet, a spiked mocha in cookie form thanks to the Kahlua!
I'm hoping they freeze well so I can use them on Christmas plates for the neighbors this year! I had to hurry up and get them in the freezer so I'd keep my hands off them!
1 package dry chocolate chip cookie mix, 1 pound 1 1/2 ounces
7 tablespoons softened butter
1 large egg, beaten
4 tablespoons Kahlua or other coffee liqueur
3 tablespoons instant espresso or instant coffee crystals
1 tablespoon ground coffee beans
1 cup bittersweet chocolate chunks
4 ounces walnut pieces
1. Place racks in center of oven. In a mixing bowl, make a well in the center of dry chocolate chip cookie mix. Add softened butter, egg, Kahlua, instant coffee and ground coffee, chocolate chunks and walnuts. Mix well to combine all ingredients into cookie dough.
2. Scoop with a small scoop or by heaping tablespoons and drop cookies 2 inches apart on ungreased nonstick cookie sheet or sheets lined with parchment paper.
3. Bake cookies in batches 9 to 11 minutes at 375 or until crisp and browned at edges. Transfer to wire rack to cool and serve.