- 2 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 tablespoon Kahlua or other coffee liqueur*
- 1/2 tablespoon espresso powder (found in the coffee aisle)
- 1 cup (2 sticks) salted butter, room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup semisweet chocolate chips, melted and cooled slightly
- 12-ounce package semisweet chocolate chips
- Preheat the oven to 375°. Line cookie sheets with parchment paper or Silpat mats.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In a small bowl, combine the Kahlua and espresso powder. Stir until the espresso powder is dissolved.
- Melt the 1/3 cup semisweet chocolate chips in a small bowl by microwaving at 50% power, stirring at 30-second intervals until just melted. My chips are usually melted after 1 1/2 minutes. Set aside.
- In a stand mixer, cream together the butter and sugars on medium speed until creamy (~2 minutes). Add the Kahlua mixture, eggs, and vanilla, and beat until thoroughly combined. Add the melted chocolate and continue to beat until mixed in. Reduce the speed to low and add the flour mixture 1/2 cup at a time. Scrape down the sides of the bowl as needed. Mix until flour is just incorporated. Stir in the chocolate chips.
- Drop the the cookie dough by tablespoonfuls 2 inches apart onto the prepared cookie sheets. Bake 8-10 minutes until golden brown and no longer gooey in the middle. Let cool on cookie sheets for 2-3 minutes, then transfer to wire racks to cool completely.
*Note: If you don't want to use the Kahlua, just increase the vanilla extract to 1 tablespoon and dissolve the espresso powder in the vanilla instead.