Bailey's Irish Cream Chocolate Chip Cookie Bars
User Reviews
5
Bailey's Irish Cream Chocolate Chip Cookie Bars
Description
This recipe uses melted butter combined with light brown and granulated sugars, Bailey's Irish Cream, vanilla extract, and eggs, creating a moist and flavorful base. Dry ingredients include flour, baking soda, ground cinnamon, salt, and espresso powder to enhance depth of flavor. Semi-sweet chocolate chips are gently folded in for pockets of melting chocolate. The batter is baked in a lined pan until the edges are firm and golden while the center remains slightly wobbly, producing cookie bars with a soft, chewy interior and crisp edges. Optional flaky sea salt enhances the balance of sweet and savory notes when sprinkled before serving.
Once cooled, the bars can be sliced and enjoyed as a dessert or snack, pairing well with coffee or Irish cream beverages. The inclusion of espresso powder subtly intensifies the chocolate and Bailey's flavors without adding coffee taste.
Ingredients
- 1 cup unsalted butter 227 grams, melted
- 1 cup light brown sugar 213 grams, firmly packed
- 1/2 cup granulated sugar 99 grams
- 3 Tablespoons Bailey's Irish cream 43 grams
- 1 teaspoon vanilla extract
- 2 egg large eggs plus one egg yolk, at room temperature
- 2 all-purpose flour 1/4 cup, 269 grams
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon espresso powder
- 1 semi-sweet chocolate chips 1/2 cup, 255 grams, plus more for topping if desired
- sea salt flaky, for sprinkling, optional
Instructions
- Preheat oven to 350 degrees (F). Line an 9x9-inch baking pan with parchment paper. Spray parchment, and any exposed pan, lightly with non-stick spray, set aside.
- In a saucepan over medium heat, melt butter.
- Remove from heat and cool for a few minutes, then scrape the butter into a large heat proof mixing bowl.
- Whisk in both sugars and mix until well combined. Stir in the baileys and vanilla. Then add in the egg and egg yolk, beating until combined.
- Using a rubber spatula, fold in the flour, baking soda, cinnamon, salt, and espresso powder, mixing until just combined.
- Finally, fold in the chocolate chips. Scrape the batter into the prepared pan.
- Bake for 30 to 34 minutes, or until the edges are firm and golden and the center is just slightly wobbly.
- Cool in pan for at least 1 hour before cutting. Sprinkle with flaky sea salt before serving, if desired.
User Reviews
Overall Rating
5
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