These are thick, decadent double chocolate chip cookies with a rich coffee flavor. This recipe was first published on September 26, 2013. It was updated and republished September 15, 2023 with improved and more detailed recipe instructions, new photos, and more helpful baking tips. Coffee-Mate Liquid Coffee Creamer Holiday Flavors-Four (4) 32Fl oz Bottles of Smooth and Creamy, Coffee Creamer (Brown Butter Chocolate Chip Cookie, Frosted Gingerbread, Peppermint Mocha, Pumpkin Spice. $4299 ($0.34/Fl Oz) FREE delivery Nov 10 - 14. Or fastest delivery Wed, Nov 8. Only 3 left in stock - order soon. Mix well, then mix in the Baileys. To the wet ingredients, slowly add the dry ingredients mixing after each addition. Hand mix in the chocolate chips or chocolate chunks. Place the bowl of dough into the refrigerator for at least 2 hours, up to 24 hours. Preheat the oven and line two baking sheets with parchment paper. Add wet ingredients. Next, add egg and vanilla, and beat on low until incorporated. Add dry ingredients. Add in flour, coffee grounds, baking soda, and salt and beat until just combined. Fold in chocolate. Reserve ¼ cup of the chocolate for the tops and set aside. Fold in the remaining chocolate chunks. Scoop cookies. Heat the oven - Preheat the oven to to 350°F. Mix the dry ingredients - In a large bowl, whisk together flour, instant coffee grounds, and rich cocoa powder. Set aside. Mix the wet ingredients - Using a mixer, cream butter, sugar, vanilla extract, and eggs. Preheat oven to 350°. Grease or spray large cookie sheets with cooking spray. In large bowl, combine butter, sugars, vanilla, eggs, salt and baking soda. Beat at medium speed with an electric mixer until fluffy. Stir in flour, toffee bits and chocolate chips with wooden spoon until very well combined. Ey9PU.

chocolate chip coffee cookies