I was trolling around on Facebook (that actually sounds so odd and slightly sleazy), doing things people on Facebook do – you know, like looking at vacation photos of people who I haven’t talked to in ten years – when I saw these Kahlua Chocolate Chip cookies on She’s Become Doughmesstic’s site.
My eyes almost popped out of my head. Now, we all know that I love putting alcohol in desserts. I no longer feel like a closet alcoholic when I enter the liquor store and buy those airline bottles of alcohol. Instead, I walk in with my head held high, and as I plunk my money down on the countertop, I say to the guy behind the countertop with conviction:
“I need it for cooking.”
He answers back with a blank stare, as if he could care less about my closet alcoholism, cooking needs, or my two dollars and nineteen cents.
But I digress.
When I saw these cookies, I was immediately intrigued. Cookies with a twist. Kahlua. Hazelnut oil. Chocolate chunks filled with caramel. I loved it.
I decided to make them during a weekend away with friends at my boyfriend’s parent’s incredible beach house. I try to cook and bake as much as possible when I am here, because… well… just look at this kitchen.
Unfortunately, when at the beach house I am usually short on cooking utensils. Sometimes it terrifies me when people do not have baking necessities like stand mixers and cooling racks. How do they live like this? I think. Then I realize not everyone is a crazy baker like me. However, there is nary a baking sheet to be found in this house. Funnily enough, I also think I am the only one in the history of the house to have ever used either of the ovens. And they built the house 5 years ago.
I had to be creative. I decided to bake up these cookies in 13 x 9” Pyrex dishes and cool them on a barbeque basket.
Like I said, I had to be creative.
I needed to tweak the recipe a bit, as the supermarket down in Long Beach Island does not have luxuries like hazelnut oil, or even chocolate bars with caramel inside.
Also, a friend of ours has a severe peanut allergy, so I could only use Hershey’s chocolate (something new that I learned). Not that there is anything wrong with Hershey’s, but I’d love to try these with a premium chocolate. Because these are a premium cookie. The crisp edges of the cookie give way to a supremely chewy center with flavors laced with the deliciously complex flavor of the coffee liquor. I was incredibly impressed with this cookie. Oftentimes, it is hard to trace the flavors of a liquor in a baked good, but the Kahlua flavor truly was the star of the cookie.
Oh. And the dough. Don’t you even get me started on that dough. Dangerous.
Here is the recipe with my revisions, but check out Susan's site for the full on recipe - hazelnut oil, premium chocolate, caramel and all!
Kahlua Chocolate Chip Cookies adaped from She's Becoming Doughmesstic
10 Tablespoons Browned Butter (salted butter)
2 Tablespoons Hazelnut Oil
1/3 cup Dark Brown Sugar
1/2 cup Light Brown sugar
2/3 cup Sugar
2 large eggs
1 teaspoon Vanilla
1 1/2 Tablespoons Kahlua
2 Bars Hershey’s Dark Chocolate, chopped
2 cups plus 2 Tablespoons All Purpose Flour
1/2 teaspoon Baking Soda
Preheat oven to 325 F.
In a small sauce pan, brown the butter over medium heat (the butter will be golden brown and have a slightly nutty scent). Let cool slightly.
When the butter is browned, add to sugars sugars and mix until the butter is fully incorporated. Add the eggs one at a time. Add salt, vanilla and Kahlua and mix until fully incorporated.
In a separate bowl, combine dry ingredients. Add dry ingredients to the butter and sugar mixture and fold in with a rubber spatula. Mix only until just combined.
Add chopped chocolate to the batter. Cover with plastic wrap and refrigerate dough for 15 to 20 minutes.
Place 1” balls of dough on prepared cookie sheet. Bake for 15 minutes, or until just golden brown, for best results. Remove from oven and place on a cooling rack to fully cool.