Baileys Irish Cream Chocolate Chip Cookies
User Reviews
4.9
Baileys Irish Cream Chocolate Chip Cookies
Description
This cookie recipe uses a combination of all-purpose flour, baking soda, salt, optional cinnamon and espresso powder, and incorporates Baileys Irish Cream alongside vanilla extract and eggs. The butter and sugars are creamed until fluffy, providing a tender crumb. Folding in chocolate chips ensures pockets of melted chocolate throughout.
The dough is chilled for at least two hours, which improves the texture and controls spreading during baking. Baking at 375°F produces a golden edge with a soft center. The Baileys adds a subtle complexity without overpowering the cookie's familiar sweetness.
These cookies are versatile snacks that pair well with coffee or milk. Chilling the dough longer intensifies the flavor and helps maintain shape during baking. They are suitable for occasions where an adult twist on a classic chocolate chip cookie is desired.
Ingredients
- 2 and 3/4 cups (330g) all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon optional
- 1 teaspoons espresso powder optional
- 1 cup (227g) butter room temperature, unsalted
- 1 cup (213g) dark brown sugar
- 1/2 cup (99g) granulated sugar 99 grams
- 2 teaspoons vanilla extract
- 1/4 cup (57ml) Baileys Irish Cream Liqueur
- 2 large egg room temperature
- 12 ounces semi-sweet chocolate chips 340 grams
Instructions
- 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.
User Reviews
Overall Rating
4.9
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