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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I made some minor changes. Instead of liqueur, I took two tablespoons of freshly, finely...