Kahlua Mudslide Cookies from Daily Dish Recipes

Kahlua Mudslide Cookies - made dough May 31, 2023 from Daily Dish Recipes

2 cups all-purpose flour

1/4 cup cocoa powder

3 tablespoons espresso powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 stick (1/2 cup) butter, melted and cooled

1 cup brown sugar

1/2 cup granulated sugar

2 eggs, room temperature

2 teaspoons vanilla extract

1/4 cup Kahlua coffee liqueur

1 cup chocolate chunks

3-4 tablespoons sprinkles, optional

1. In a large bowl, whisk together flour, cocoa powder, espresso powder, baking soda and salt; set aside.
2. In another bowl, beat together melted butter, brown sugar and granulated sugar until light and fluffy.
3. Add eggs and vanilla, beat to combine.
4. Pour in Kahlua and mix to combine.
5. Add dry ingredients in 2-3 additions, mixing on low speed until just combined. Fold in chocolate chunks. Portion dough into golf-ball-size dough balls, cover and chill for 30 minutes.
6. Preheat oven to 325 degrees F. Line baking sheets with parchment paper. Evenly space dough balls on prepared sheets. Bake 10-12 minutes or until edges are set and middles no longer look raw. Do not overbake.
7. Remove from oven and let cookies rest on baking sheets for several minutes before transferring to wire rack to cool completely.

These aren't "mudslide" in the sense that there's (not) a lava flow of chocolate in the middle only waiting for your teeth to sink into.

But they are soft, chewy cookies, amped up with espresso flavor. I couldn't taste the Kahlua as much since the espresso is a pretty strong flavor as is the chocolate. The dough was a little soft and sticky when I mixed it but I deliberately didn't add any additional flour as I didn't want to change what's supposed to be a soft texture by making it more cakey with too much flour.

You definitely don't want to overbake these or you won't get any "mudslide" texture at all. As you can see from the below picture, I only baked until the edges were set but the middle still looks soft. It might seem raw but when they're at room temperature, they're nicely fudgy.