When you make this recipe, make sure that you're only putting one sheet pan in the oven at a time (top oven rack). Try to do two trays at a time and you'll end up with some burnt cookies. No bueno! Also, when creaming the butter and sugar together, make sure your butter is at room temp (squishy in the middle). This will help combine all the ingredients together more cohesively. The result? A thin, crisp around the edges cookie with a thick soft middle and melty chocolate chips. You're welcome.
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2 sticks (16 tablespoons of butter)
3/4 cup packed brown sugar
3/4 cup granulated sugar
2 large eggs
2 tablespoons Kahlua or other coffee-flavored liqueur
1/2 teaspoon pure vanilla extract
2 tablespoons instant coffee granules
2 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon of salt
1 1/2 cups semisweet chocolate chips
In a large bowl, using an electric mixer, cream the butter and sugars together until light and fluffy. Add the eggs one at a time and beat to combine. Add the Kahula, vanilla, and coffee granules and continue to beat until smooth and well combined.
Measure the flour, baking soda, and salt and sift directly into the batter. Mix well until no trace of the dry ingredients remains. Stir in the chocolate chips. Chill the dough in the refrigerator for 20 minutes.
Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper.
Using two large soup spoons, drop balls of dough onto the prepared baking sheets, making sure to space them at least 2 inches apart. Bake for 11-12 minutes, or until the edges are crisp and the centers are no longer shiny.
Cool on the baking sheets on a rack for at least 20 minutes. Remove the cookies to a serving platter and cool completely. Repeat with the remaining cookie dough.