I don’t cook often, but whenever I do, I can’t help but alter the recipe. I started with the Toll House® recipe on my bag of chocolate chips and made some adjustments, producing a delicious, thick, chewy, and chocolatey pile!
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 36 |
| Yield: | 36 cookies |
Ingredients
- 2 ¼ cups whole wheat flour
- 1 ½ cups dark brown sugar
- 1 cup butter, softened
- 2 large eggs
- ⅛ cup coffee-flavored liqueur (such as Kahlua®)
- 2 tablespoons dark cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine whole wheat flour, brown sugar, butter, eggs, coffee liqueur, cocoa powder, salt, baking soda, and vanilla in a large bowl. Beat with an electric mixer until blended but still a little lumpy. Fold in chocolate chips with a spatula. Drop heaping tablespoons of dough onto ungreased baking sheets.
- Bake in the preheated oven until golden brown, 12 to 14 minutes. Let rest on the baking sheets, 1 to 2 minutes; remove to a wire rack to cool completely.
Nutrition Facts
| Calories | 158 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 144 mg |
| Sugars | 14 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Good cookies! They are chewy, and quite chocolatey! They did spread a bit more than I would of preferred, so next time I think I would try refrigerating the dough before baking. I made a half batch (got 18 cookies out of it), used Bailey’s in place of Kahlua (personal preference), and used dark chocolate chips instead of semi-sweet. They baked perfectly in 12 minutes, and benefited from staying on the cookie sheet for about 5 minutes after baking to set up a bit. Thank you for the recipe!