Ingredients
- 200g all-purpose flour (or 100g cake flour and 100g bread flour)
- 140g unsalted butter
- 1.5-2 tbsp coconut oil
- 20g white sugar
- 180g brown sugar
- 1/2 baking soda
- 1/3 salt
- 1 large egg
- 1 egg yolk
- 2 tbsp coffee
- 1 tsp vanilla paste
- 1 tbsp kahlua milk liqueur
- 200g chocolate chips (white and black both if you like)
Instructions
- 1. In a mixing bowl, sift together the dry ingredients (flour, baking soda and salt). Put it aside.
- 2. Cream the butter and sugar together with an electric mixer on medium speed until smooth. As they blend together and you add more sugar, beat at high until well blended.
- 3. Beat in coconuts oil, egg, vanilla extract and coffee powder, kahlua milk liqueur till well combined.
- 4. Add the dry ingredients and mix until combined. Stir in chocolate chips.
- 5. Drop about tablespoons of dough about 2 inches apart on an oven tray lined with baking sheets. (Important : Store dough in an air tight container for at least about 2 hours in refrigerator before baking. )
- 5. Preheat oven to 190C degrees.
- 6. Bake them 8-10 minutes or until edges are firm. Move them to wire racks to cool down completely. Store the cookies in an airtight container at room temperature.
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