I really wanted to like today’s cookies because Recipezaar reviewers gave the recipe 5 stars, but something was off and it wasn’t the Kahlua. The original recipe calls for butter-flavored shortening and I used regular, but I seriously doubt the convergence of artificial butter flavor and coffee liqueur makes these any better. Besides, it wasn’t the flavor so much as the texture that I didn’t like. It was doughy and creepy.
If you make these and like them, don’t be embarrassed to say so. They were quite pretty and I want someone to say they taste as good as they look (like the reviewers), but I’m just not into these and wish I’d started the day with a different recipe.
{ 12 comments… read them below or add one }
You’re right, they do look great, but I won’t be able to help you on the taste.
I can’t help you out here as I have a thing against using butter-flavor shortening.
I don’t think I’ve ever heard a cookie described as “creepy” before! *giggle*
What a shame… they do look great. Maybe you should stick your regular ccc and dip in khalua! Now that’s something that I would like!
Well, the texture was creepy. The recipe itself wasn’t creepy and the cookie looked innocent enough
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Rita, I’m with you. Or maybe just eat regular chocolate chip cookies with a Kahlua drink?
I love you you say “it was doughy and creepy!” I understand that!
The photo certainly looks nice, but I read the 2 reviews on Recipezaar and all I can say is “there’s no accounting for taste.” Who knows what these two people were comparing the cookies to.
I have made a cookie with Kahlua but not this one. It was a recipe I found in Cooking Light (one of those “Hey my recipe is 5000 calories let’s Lighten it up” kinds). I like the recipe I used and it makes nice, bite sized crispy cookies. If you want it I will scan and email to you!
Heather
Anna, do you think they would be better made with actual butter rather than the shortening? Or does it go beyond that?
Heather, thanks for the heads up on the Cooking Light recipe! I will see if I can find it on their website before I ask you to go to the trouble of scanning. Hopefully it’s there.
Hi Claire,
I meant to address that, but left it out of the post. Butter doesn’t work very well. I tried using half butter and half shortening and the cookies came out flat and overly brown. So I imagine with ALL butter, they’d be even flatter.
Isn’t there a contradiction in the recipe online? The directions say real Kahlua, but in the note from the original poster, it says she uses sugar-free flavored syrup. Although I doubt using that would make things taste better, it does sound as if she was pretty careless about throwing the recipe together.
from a glance, that recipe is pretty much your standard toll house chocolate chip cookie, but replacing a cup of butter with 3/4 cup shortening and 1/4 cup kahlua. seems like the two might not produce a perfect substitution, baking-wise… I can see the texture being kind of weird and doughy.. but I have to admit I’m curious and will probably give these a shot!