- 1 1/2 C Chocolate covered espresso beans
- 3 1/2 C Flour
- 1 tsp Salt
- 1 tsp Baking soda
- 1 tsp Espresso powder
- 1 C (2 sticks) Unsalted butter softened
- 1/2 C Light brown sugar
- 1 1/2 C granulated Sugar
- 2 tsp Vanilla extract
- 2 tsp Kahlúa
- 2 Large eggs
- 1 tbsp Milk
- Preheat oven to 350° F.
- Use a food processor to grind up chocolate covered espresso beans into small pieces, set aside.
- Combine flour, salt, baking soda and espresso powder in a medium-sized bowl and set aside.
- In the bowl of your stand mixer, combine butter with both brown and white sugar. Beat on medium speed until butter and sugar are well mixed. There should be no remaining chunks of sugar.
- Add vanilla extract and Kahlúa followed by one egg. Beat on medium speed until incorporated and beat in the second egg.
- Last, add milk and make sure all wet ingredients are well mixed.
- Turn mixer speed to low and slowly add flour mixture just until mixed.
- Add chocolate covered espresso beans last and mix on low until combined.
- Spoon cookie dough onto lined cookie sheet.
- Bake at 350° F for 10-14 minutes. I like my cookies slightly undercooked. Remove from oven and allow to cool for at least 5 minutes before transferring to a wire rack to cool.
- Store in an air tight container.