Time 45m Yield 36 Number Of Ingredients 11 Steps:
Preheat oven to 300 degrees F (150 degrees C). In a small bowl, dissolve instant coffee crystals into the coffee liqueur; set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Gradually add eggs and coffee mixture while mixing. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Finally, stir in the chocolate chips. Drop dough by rounded tablespoonfuls onto a cookie sheet. Cookies should be at least 2 inches apart. Bake for 23 to 25 minutes. Immediately transfer cookies to cooling rack after baking. These keep well at room temperature or refrigerated.
Time 45m Yield 24 cookies, 12 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 300 degrees F (150 degrees C). In a small bowl, dissolve instant coffee crystals into the coffee liqueur; set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Gradually add eggs and coffee mixture while mixing. Sift together the flour,cocoa,baking soda,and salt,Stir into the creamed mixture. Finally, stir in the chocolate chips. Drop dough by rounded tablespoonfuls onto a cookie sheet. Cookies should be at least 2 inches apart. Bake for 23 to 25 minutes. Immediately transfer cookies to cooling rack after baking. These keep well at room temperature or refrigerated.
Time 45m Yield 36 Number Of Ingredients 11 Steps:
Preheat oven to 300 degrees F (150 degrees C). In a small bowl, dissolve instant coffee crystals into the coffee liqueur; set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Gradually add eggs and coffee mixture while mixing. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Finally, stir in the chocolate chips. Drop dough by rounded tablespoonfuls onto a cookie sheet. Cookies should be at least 2 inches apart. Bake for 23 to 25 minutes. Immediately transfer cookies to cooling rack after baking. These keep well at room temperature or refrigerated.
Time 53m Yield 96 cookies Number Of Ingredients 14 Steps:
Place oatmeal in food processor, grind until a fine powder. Grate Hershey bar. Mix flour, baking powder, baking soda and salt, set aside. Cream butter and sugars in large mixer bowl. Add eggs, one at a time, then vanilla. Slowly mix Hershey bar into sugar mixture. Add flour and oatmeal 1 cup at a time, alternating until all is incorporated. Stir in Heath Bits, Chocolate Chips, and nuts. Roll into to one inch balls, or use cookie scoop. Place on cookie sheet. Bake at 375 degrees for 8 minutes. Cookies should still be slightly underdone. Move to wax paper lined counter to cool, do not use wire racks. VARIATION: Substitute white chocolate chips for chocolate and Macadamia nuts for pecans. VARIATION: Omit grated Hershey bar, add one teaspoon cinnamon and substitute raisins for the chocolate chips.
More about “christines coffee liqueur cookies recipes”
Time 11h20m Yield 6 Number Of Ingredients 3 Steps:
Combine coffee, sugar, and coffee liqueur in a bowl with a whisk until sugar dissolves. Pour mixture into an 8x12- or 9x13-inch dish. Freeze, uncovered, until it just starts to get slushy around the outside, about 1 hour and 15 minutes. Take a fork and break the frozen pieces up, stirring into the liquid. Crush any large pieces with the back of the fork. Return to the freezer and repeat the process every 30 minutes until you’ve reached your desired consistency, about 4 to 5 times total. Serve immediately or return to the freezer and chill for 8 hours, or overnight, before serving for best results.
