Makes 3 dozen.

2 eggs
2 teaspoons instant coffee crystals
2 tablespoons Kahla
1 cup butter or margarine, softened
3/4 cup packed brown sugar
1 cup granulated sugar
2 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips

Preheat oven to 300 degrees F (150 degrees C).

In a small bowl, dissolve instant coffee crystals into the Kahla; set aside.

In a large bowl, cream together the butter and sugars. Gradually add eggs and coffee mixture while mixing.

Sift together the flour, cocoa, baking soda and salt; stir into the creamed mixture. Finally, stir in the chocolate chips.

Drop dough by rounded tablespoonsful onto a cookie sheet. Cookies should be at least 2 inches apart. Bake for 23 to 25 minutes. Immediately transfer cookies to cooling rack after baking. These keep well at room temperature or refrigerated.