I’m going to be honest with you guys. I am a one beer wonder, a one drink stink, a total light weight and a cheap date…bottom line I have a very small tolerance for alcohol. It’s in my genes. My dad could get a buzz from a non-alcoholic beer so it’s really not my fault. Luckily for me, the majority of alcohol bakes out in these Kahula White Russian Cookies so I can have as many as I want without that nasty hangover I am WAY too old for!
Have you ever had a White Russian? It’s basically vodka, Kahlua and cream. Simple and delicious. It is actually my husband’s favorite drink which is why I had to make a cookie after it. This cookie has all the elements of a White Russian minus the vodka. But who needs vodka when you can have espresso, Kahlua and white chocolate all wrapped up in one awesome cookie! Yum!
For this White Russian Cookie, I knew I wanted an element of crispy and chewy which is why I used both white sugar and brown sugar. The brown sugar contributes to a chewier cookie and the white sugar gives it an element of crispiness. I also used ground espresso instead of liquid espresso because I wanted to keep the liquid low in this recipe for a chewier cookie. Liquid when baked in a cookie causes the cookie to steam resulting in a puffier cookie. The ground espresso also adds a nice texture to the cookie, which I kind of like but here’s a sweet success tip, make sure you grind the espresso beans pretty fine or you might get tons of grinds in your teeth which is never that fun. Also contributing to a chewier cookie, I used baking soda instead of baking powder. The end result a super espresso-y, chewy & dense delicious White Russian Cookie. It’s 5 ‘O Clock somewhere!
Contrary to poplar belief, alcohol does not bake out completely when put in baked goods. You probably won’t get drunk with this cookie but just to be safe I wouldn’t serve it to children either. What’s your favorite drink for happy hour?
This recipe makes 12-14 cookies.
|Preheat oven to 375 degrees F. Line baking sheets with parchment paper.|
|Cream softened butter, white sugar & brown sugar. Add egg, espresso and Kahlua and mix until incorporated.|
|In a separate bowl, sift the flour, baking soda & salt. Slowly add the dry ingredients into the wet ingredients and mix until combined. Add the white chocolate chips and mix to combine.|
|Scoop 2-3 round tablespoons of dough and place on the parchment lined baking sheets about 2-3 inches apart. Bake for 8-9 minutes. Cool and enjoy with maybe an White Russian drink!|