Double Chocolate Kahlua Cookies Recipes

Steps:

• Cream margarine in a medium bowl; Gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
• Add kahlua and egg, beating well.
• Combine flour and next 3 ingredients, stirring well.
• Gradually add flour mixture to creamed mixture, beating at low speed of an electric mixer until well blended.
• Cover and chill dough for 15 minutes.
• Combine powdered sugar and cocoa.
• Shape dough into 1-inch balls; Roll each ball in sugar mixture.
• Place on cookie sheets coated with cooking spray.
• Flatten each with a fork in a crisscross pattern.
• Bake at 400 degrees for 9 minutes.

Steps:

• Preheat the oven to 375 degrees F. Place the racks in the center of the oven.
• In a mixing bowl, make a well in the center of the chocolate chip cookie mix. Add the chocolate chunks, walnuts, softened butter, Kahlua, instant espresso, ground coffee and egg. Mix well to combine all the ingredients into the cookie dough. Scoop with a small scoop or by heaping tablespoons and drop the dough 2 inches apart on ungreased, nonstick cookie sheets or sheets lined with parchment paper. Chill for 5 to 10 minutes.
• Bake the cookies in batches, until set and lightly browned but not crisp, 9 to 11 minutes. Remove from the oven and leave on the cookie sheets for about 5 minutes before transferring to a wire rack to cool before serving.

Steps:

• Preheat oven to 350°F.
• Place cake mix, Kahlua, melted butter, and egg in a large mixing bowl.
• Blend with a mixer on low for 2 minutes, until well combined.
• The cookie dough will be thick.
• Fold in chocolate chips and nuts until well mixed.
• Drop heaping teaspoons of the dough 2- inches apart on lightly greased cookie sheets.
• Bake cookies until they have set, but are still a little soft in the center, 10-12 minutes.
• Remove pans from oven, and let cookies sit for one minute, then place cookies on wire racks to cool completely.
• Sprinkle with confectioners sugar when completely cooled.

Steps:

• In large heavy saucepan, melt butter over medium-low heat; stir in cocoa until blended. Whisk a small amount of hot mixture into egg yolk; return all to the pan, whisking constantly. Cook, stirring constantly, until mixture thickens and a thermometer reads 160°, 2-3 minutes. Remove from heat. Stir in cracker crumbs, confectioners' sugar and vanilla. Press into a greased 13x9-in. pan., For filling, in a large bowl, combine butter and Kahlua. Stir in confectioners' sugar. Spread over crust. Refrigerate until set., For glaze, in a microwave, melt butter and chocolate; stir until smooth. Spread over filling. Refrigerate until set. Cut into bars.

Steps:

• Cream together the butter, sugar, then add the eggs and vanilla.
• Blend in the cocoa and add baking soda, salt and blend well.
• Add the flour into the creamed mixture and fold in the chocolate chips.
• Bake at 350° for 8-9 minutes.

Steps:

• Preheat oven to 350.
• In a large bowl, mix sugar and oil. Add flaxseeds, soy (creamer or milk), vanilla, almond extract, and mix well.
• In a separate bowl, sift together flour, cocoa, baking soda, and salt.
• Fold the dry ingredients into the wet a ¼ cup at a time until dough forms. Add chocolate and walnuts (optional), best to use your hands for even distribution.
• Roll dough into 1-inch balls and flatten into disks. Place the disks 1-inch apart on a lined cookie sheet.
• Bake for 10 minutes, remove from oven and let cool for about 5 minutes on the cookie sheet before transferring them to a wire rack or countertop to cool completely.
• ENJOY!

Steps:

• Preheat oven to 375 degrees.
• 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, Kahluha, instant coffee and ground coffee, chocolate chunks and walnuts.
• Mix well to combine all ingredients into cookie dough.
• 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.
• Bake cookies in batches 9 to 11 minutes or until crisp and browned at edges.
• Transfer to wire rack to cool and serve.

Steps:

• Heat oven to 375°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and egg white.
• Stir in flour, cocoa, baking soda and salt. Stir in chocolate chips. Onto ungreased cookie sheet, drop dough by teaspoonfuls about 2 inches apart.
• Bake 8 to 9 minutes or until set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.

Steps:

• Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
• In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up.
• Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
• Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.