Boozy Chocolate Chip Cookies

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Remember that time we added booze to cookies? Ya, me neither. And it’s high time we did something crazy around here. So let’s all eat Boozy Chocolate Chip Cookies.

Boozy Chocolate Chip Cookies

I haven’t had a cookie in ages. It’s really been unacceptable. There are few things in life that I require on a weekly basis, and cookies are one of them.

Also, FYI, I firmly believe in never showing up to someones house without some form of a gift. Cookies, wine, tequila or more cookies. Any of them will work. I know I certainly appreciate it when someone shows up to my house bearing gifts, so I like to reciprocate when I’m invited somewhere. So I thought, why not combine the booze and cookie situation and show up with Boozy Chocolate Chip Cookies? It seemed like the right thing to do. I’m fairly certain the recipient of these cookies will 100% agree. Plus, I satisfied my cookie craving. It’s really a win win on all accounts.

Boozy Chocolate Chip Cookies

Side note: all the actual booze burns off in the baking process, so really these are perfect for any age 🙂 Feel free to load up a kid with a few of these in their lunchbox too.

Boozy Chocolate Chip Cookies | What's Gaby Cooking

Ready, set, go!

Boozy Chocolate Chip Cookies

5 from 1 vote
Course Dessert
Cuisine American


  • 1 cup softened unsalted butter
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 large eggs
  • 2 tablespoons Kahlua
  • 1 teaspoon vanilla extract
  • 2 1/2 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups semi sweet chocolate chips


  • Preheat your oven to 350 degrees
  • Cream together the butter and sugars in a mixer. Add the eggs, kahlua and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated.
  • Chill the dough in the refrigerate for 2 hours. Scoop out a golf sized balls of dough and roll it into a ball. Roll it around in some chocolate chips and place on a parchment lined baking sheet.
  • Place 9 cookies on a sheet since they will spread due to their size.
  • Bake for 14-16 minutes until just slightly golden around the edges. Remove from oven and let rest on the baking sheet. Note The might look a little under baked in the middle – but don’t fear!! They will continue to bake a bit once removed from the oven.
  • Let cool and set before serving.


  1. A nice orange liqueur would also work… I like the idea of a subtle coffee flavour in these. Must try soon!

  2. I love adding kahlua to brownies, buttercream, and cupcakes. I can’t believe I didn’t think of cookies.
    I want a platter of these all hot and fresh with a white russian and a roaring fire.

    YUM! Happy everything, sweetie.

  3. I saw your pics on instagram and I just baked these. They are so delicious but I never tasted the Kahlua. That is until I finished it and it left that post shot taste in my mouth, YUM!

  4. Pingback: 25 Boozy Desserts
  5. Hi. Does anyone know how many cookies this recipe makes? I’m making them for an animal shelter bake sale and I want to make sure there are plenty of cookies/money raised for the kitties! Thanks-Tracy

  6. Made these about a month ago and about to make them again. This might be the best cookie recipe ever. The cookies turned out perfect and were the best I might have ever eaten! This will be my go to for sure! The kahlua helps too. ;]

  7. Hello Gaby,
    HELP! I made your cookies exactly like the recipe says and they were completely flat, as if there is too much butter. I brought the butter to room temp before mixing. Do you know what it could be? My husband ate half the dough and loved it, we were so anxious for these cookies. Please let me know what I can do so I can try again.

    LOVE your blog btw!
    Thanks for your help!

    1. Hey Molly! Mine are pretty flat when I make them too – so the only thing that could make them extra flat that might be your baking soda or baking powder if they are old? I was once told to replace them every 4-6 months so I know that can sometimes have an affect!

      Also – I like to chill the dough for a few hours before baking! That helps too!

  8. Do you think you could sub the Kahlua with Bailey’s and have it be okay?

    Or would that just be totally disastrous?

  9. Just made these and came out delish. I could hardly taste the Kahlua tho. How much should I add? Came out a little flat because I couldn’t wait to bake them. Should’ve let the dough sit in fridge longer. Thanks.

  10. 5 stars
    I have made these twice and they are a hit every time! Sprinkled with a little salt. A consistent outstanding recipe.

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