Kahlua and Caramel Chocolate Chip Cookies
10 Tablespoons Browned Butter
2 Tablespoons Hazelnut Oil
1/3 cup Dark Brown Sugar
1/2 cup Light Brown sugar
2/3 cup Sugar
2 large eggs
1 teaspoon Vanilla
1 1/2 Tablespoons Kahlua
1 Bar Ghiradelli Milk Chocolate & Caramel, chopped
1 Bar Ghiradelli Dark Chocolate, chopped
1 1/2 cups Ghiradelli Dark Chocolate Chips
2 cups plus 2 Tablespoons All Purpose Flour
1/2 teaspoon Baking Soda
pinch salt
Once butter is browned and slightly cooled, add butter and hazelnut oil to sugars and mix well. Add the eggs, salt, vanilla and Kahlua to the batter and mix thoroughly. Combine the dry ingredients in a separate bowl, then add to batter, beating only until combined.
Add chocolates to batter, then place mixing bowl in refrigerator for 15 minutes to cool a bit. Preheat oven to 325 while dough chills.
Place balls of dough on prepared cookie sheet w/ parchment paper, leaving tops quite jagged so that cookies get nice surfaces. Bake for 15 minutes, or until just golden brown, for best results.
Well, that certainly looks good. I’ll have to add that to my folder and try it sometime.