Reviewed: Jan. 10, 2011

I was a little disappointed by this recipe. Just out of the oven the cookies were great. A little crispy on the outside and a little chewy on the inside. The Coffee Liqueur flavor was subtle. The next day the cookies were really hard. I might try more brown sugar next time. I may also increase the coffee liqueur. My rating would be 3 stars, but it appears that my husband loves hard cookies, so the rating increased to 4.

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Reviewer:

Hungry Lawn Gnome

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

Reviewed: Nov. 25, 2010

Made these cookies with the following alterations: dissolved coffee in boiling water instead of liquer (didn't have any on hand), cut the sugar down a bit, and used white chips instead of chocolate chips. My cookies came out with a great texture and flavor but are a bit drier than I prefer. Also, the white chips did not want to adhere to the batter and didn't melt very well in the oven. Definitely a great dipping cookie! :) The flavor reminds me of a mocha java drink. Next time I will use regular chocolate chips.

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1 user found this review helpful

Reviewer:

starrwit

Cooking Level: Intermediate

Living In: Daytona Beach, Florida, USA

Reviewed: May 23, 2009

These are very good. Although they are not soft cookies, they came out chewy and a little crisp. The flavor is very chocolatey with a little hint of coffee. I had a craving for a coffee-chocolate combination, and these fit the bill!

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3 users found this review helpful

Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Jun. 3, 2006

These were good but not great. I cut the size of the cookies down to a heaping teaspoon which also required less baking time (12-13 minutes). I used parchment paper also on the baking sheets.

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3 users found this review helpful