Kahlua and Caramel Chocolate Chip Cookies
I won’t lie. I’ve been working on this recipe for weeks. Nay, months. It has been an endeavor, I tell you.
But someone, somewhere, MUST conquer the cookie. Even if I am forced to eat all of the test cookies, I intend to be that person. It must be done for the greater good. 
Really though, I just keep tweaking a recipe for chocolate chip cookies and now that I have one I really, really like, I have adjusted it to make some nice varieties. This concoction is one of those varieties. It started when I was perusing the fancy candy bar aisle – you know the one – the Lindt, Green & Black’s, Ghiradelli aisle that always lures you in with their latest and greatest chocolate creation. This time I was drawn to the Ghiradelli Milk Chocolate and Caramel bar. Why not? Double the deliciousness in one wrapper. Perfect.
So I bought it.
But milk chocolate and caramel are pretty freaking sweet. In order to tame that, I also used a dark chocolate bar from Ghiradelli, as well as some Ghiradelli dark chips. The Kahlua was a happy accident. I have run myself out of homemade vanilla. I KNOW! What the what?? Now I am without for 6 more weeks until the vanilla is ready to use. But anyway, I used what vanilla I had, and tossed in some Kahlua. It was amazing! Just a subtle richness you don’t often find in your run of the mill chocolate chipper. I love it!
For those of you who are into thick and chewy cookies, these aren’t for you. This cookie is somewhat flat, but sturdy and substantial at the same time. It is also on the gooey side – my favorite type of cookie – and packed full of flavor. I hope you will give them a try as I really think you will love them!
Kahlua & Caramel Chocolate Chip Cookies
makes 20 extra large cookies
- 10 Tablespoons Browned Butter (salted 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 (Semi Sweet)
- 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 ans 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 (I highly recommend a SilPat for this), leaving tops quite jagged so that cookies get nice surfaces. Bake for 15 minutes, or until just golden brown, for best results.
Enjoy!
