Mocha-Kahlua Thumbprints

10 ingredients
14 steps

Ingredients

  • 2 14 cups all-purpose flour
  • 1 tablespoon freeze-dried instant coffee crystals (this is basically just instant coffee that should be labeled as freeze-dried crystals)
  • 14 teaspoon salt
  • 12 cup unsalted butter (softened)
  • 1 cup sugar
  • 1 egg
  • 23 cup semi-sweet chocolate chips (Nestle Toll House are the best)
  • 2 tablespoons corn syrup
  • 1 tablespoon Kahlua
  • 2 teaspoons vanilla extract

Directions

  1. 1
    Heat oven to 350 degrees .
  2. 2
    Combine the flour, the coffee crystals and the salt in a large bowl and whisk them together.
  3. 3
    (set this aside).
  4. 4
    In another bowl, beat together the butter, the sugar, and the egg for about 2 minutes until the batter is smooth.
  5. 5
    Add the flour to this batter and begin kneading the contents to make the dough.
  6. 6
    Once the dough feels firm you can begin to make dough balls about 1 tablespoon big in size.
  7. 7
    Place the balls onto an ungreased cookie sheet and make little indentations in the center of each ball using your thumb.
  8. 8
    Bake the cookies for approximately 12 minutes.
  9. 9
    Remove from baking sheet and place them on a wire rack in order for them to properly cool.
  10. 10
    Meanwhile the cookies are cooling, combine 2 tablespoons of butter, the chocolate chips, and the corn syrup into a microwave-safe bowl and heat on HIGH for 1-2 minutes.
  11. 11
    Stir until smooth and add in the vanilla extract and Kahlua at this time.
  12. 12
    Place the mixture into a resealable plastic food storage bag, let cool, and then snip off a small corner of the bag.
  13. 13
    Fill in each cookie thumbprint with the chocolate.
  14. 14
    Enjoy!

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