Reviewed: Dec. 31, 2011

I made some minor changes. Instead of liqueur, I took two tablespoons of freshly, finely ground Ethiopian coffee and mixed it into 2 tablespoons of very hot water and let stand for a few minutes before adding to the batter mix, to bring out more of the coffee taste. I also supplemented the standard semi-sweet baking chocolate chips (not milk chocolate) with Ghirardelli's 60% Cacao baking chips but only used 2 cups of chips total. To my taste, this combination provided plenty of coffee as well as deep, chocolate flavor. I have taste-tested the results on three people so far and the results have been very flavorable. ;-) Will definitely make them again with different combinations of coffee and chocolate.

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MarkB

Reviewed: Mar. 8, 2011

Absolutely love these, made almost exactly as written except I only had 2 1/2 cups of milk chocolate chips on hand so I tossed in about a 1/2 cup of left over vanilla chips I also had on hand...tasted wonderful and cleaned out my pantry. I used Starbucks Creamed Coffee Liquor and it was absolutely heavenly...and I think the creamed coffee went very well wiht the vanilla chips I put in. Thanks for an awesome recipe, I'll be using this often.

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Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Ooltewah, Tennessee, USA

Reviewed: Feb. 26, 2011

Yum! Made as written but..... one tiny change. I used 1 tablespoon dry Espresso in place of the liqueur. Will make these again!

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What's for dinner, mom?

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Cooking Level: Expert

Reviewed: Oct. 3, 2010

Lovely. We added coffee instead of liquor and would probably add half the sugar next time as these are very sweet. But they are very nice easy cookies.

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TINDER_

Reviewed: Aug. 31, 2010

very yummy cookie, i only use half of the sugar , and only one cup of chco chip, that is sweet enough for us!

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lbeer

Reviewed: May 20, 2010

Incredible cookies. I used 2T mocha kahluah, 2T espresso, and only had semi-sweet chips. Next time I may add less choc. chips but I WILL make again

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rbuckle

Cooking Level: Beginning

Home Town: Robinson, Pennsylvania, USA

Living In: Tolland, Connecticut, USA

Reviewed: May 19, 2009

By far, the BEST chocolate chip cookies I've ever made. I never would have thought to add cinnamon, but it's delicious. I barely noticed the coffee flavor, but still really enjoyed these. I'm thinking of adding walnuts next time. I upped the amount of liqueur by a tablespoon (for a total of four) and added a smidgen more flour to compensate for the extra moisture. Can't wait to make these again and experiment with different flavorings! UPDATE: I made these again and halved the cinnamon, which we enjoyed more than with the suggested amount.

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A Turtle in the Kitchen

Cooking Level: Intermediate

Home Town: Elizabethtown, New York, USA

Living In: New Paltz, New York, USA

Reviewed: Mar. 9, 2009

I was hoping that these cookies tasted just like Kahlua (used 6 Tbsp.), but I give it 5***** because of the little different flavor it gives compared to regular chocolate chip cookies. I actually like these better. Besides increasing the Kahlua, I also added nuts. Recipe is a keeper.

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