Baileys Irish Cream Chocolate Chip Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 and 1/2 cups all-purpose flour (315 grams)
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 and 1/2 teaspoons espresso powder
1 cup unsalted butter, at room temperature (227 grams)
1 cup dark brown sugar, packed (213 grams)
1/2 cup granulated sugar (99 grams)
1 and 1/2 teaspoons vanilla extract
3 Tablespoons Baileys Irish Cream Liqueur
2 large eggs, at room temperature
12 ounces semi-sweet chocolate chips (340 grams)
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Directions: |
Directions:In a large bowl combine flour, salt, baking soda, cinnamon, and espresso powder; whisk well to combine then set aside.
In a separate large bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine butter and both sugars and beat on medium-speed until light and fluffy, scraping the sides and bottom of the bowl as needed; about 2 minutes.
Add in the vanilla extract and baileys Irish cream, and beat until combined.
Beat in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour mixture, stirring only until the flour begins to disappear. Fold in the chocolate chips.
Cover the bowl and chill the dough for at least 2 hours (and up to 3 days) before baking. Or bake right away for regular cookies (they'll be thinner but still delicious!!!).
When you're ready to Bake:
Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper and set aside.
Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheets (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled.
Place baking sheets in preheated oven, one at a time, and bake for 10 to 12 minutes, or until golden at the edges but still soft in the middle. Repeat with all cookie dough. Let cookies cool for 15 minutes on the baking sheet before transferring to a wire rack to cool completely |
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Number Of
Servings: |
Number Of
Servings:24 cookies |
Preparation
Time: |
Preparation
Time:Prep Time 20min Cook Time 10mins Inactive Time 2hrs Total Time 2hrs hrs 30min |
Personal
Notes: |
Personal
Notes: butter: unsalted or salted will work! but if you’re using salted, reduce the salt called for in the dry ingredients by 1/4 teaspoon.
sugar: you’ll use a combination of brown sugar and granulated sugar. light brown sugar or dark brown sugar may be used.
eggs: two large ones, at room temperature!
vanilla extract: just a small dash enhances all of the other flavors!
espresso powder: I love King Arthur Espresso Powder! One jar will last you a LONG time! And once you have it, you can make other espresso recipes like this No-Bake Espresso Chocolate Cheesecake!
baileys irish cream: You’ll need 3 Tablespoons for the cookie dough. If you’re not a big drinker, you can buy little travel size bottles. They’re usually sold at the check-out area of most liquor stores. If you love baking with Baileys, then I suggest buying a full-size bottle so you have it on hand for future recipes like my Baileys Irish Cream Cheesecake!
flour: all-purpose! I don’t recommend using any other variety of flour.
salt: to balance out the flavors.
baking soda: helps leaven the cookie dough, which in turn gives us soft and chewy cookies.
and finally, chocolate chips: I use semi-sweet, but feel free to use milk chocolate or dark chocolate. And of course, you can always use chocolate chunks!
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