Elevate your cookie game with a touch of Irish charm! These Baileys Irish Cream Chocolate Chip Cookies blend the comforting taste of classic chocolate chip cookies with the rich, creamy flavor of Baileys Irish Cream. Perfect for adults gathering for a cozy evening or as a special treat during the holidays, these cookies offer a delicious twist on a beloved classic.
A Decadent Twist on a Familiar Favorite
Incorporating Baileys Irish Cream into the dough imparts a subtle hint of Irish whiskey and cream that pairs wonderfully with the deep notes of dark chocolate and a whisper of espresso. The addition of cinnamon adds a warm, spicy note that makes each bite even more delightful. Whether you’re a seasoned baker or trying something new, these cookies are sure to impress.
The Perfect Pairing for Your Coffee or Tea
These Baileys Irish Cream Chocolate Chip Cookies are the perfect companion to a cup of coffee or tea, making them ideal for morning treats, afternoon breaks, or evening desserts. Enjoy the nuanced flavors and delightful textures that each cookie brings. Whether for a special occasion or a regular day, these cookies add a touch of indulgence and joy to any moment.
Preparation Time: 20 minutes + chilling
Cooking Time: 12 minutes per batch
Serving: Makes about 24 large cookies
Equipment: Handheld electric mixer or stand mixer, baking sheets, parchment paper
Baileys Irish Cream Chocolate Chip Cookies
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)
Instructions:
- In a large bowl, whisk together the flour, salt, baking soda, cinnamon, and espresso powder. Set aside.
- In a separate large bowl, using a handheld electric mixer or a stand mixer fitted with the paddle attachment, cream together the butter, dark brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Mix in the vanilla extract and Baileys Irish Cream until well combined.
- Add the eggs one at a time, beating well after each addition, about 15 seconds per egg.
- Turn off the mixer and fold in the flour mixture with a wooden spoon or sturdy rubber spatula just until the flour starts to blend into the dough.
- Gently fold in the chocolate chips.
- Cover the dough and chill for at least 2 hours, or up to 3 days, for thicker cookies. For thinner cookies, you can proceed to baking without chilling.
- Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
- Roll the dough into 3-tablespoon sized balls and place them on the prepared baking sheets, spacing them well apart.
- Bake each sheet one at a time for 10 to 12 minutes, until the cookies are golden around the edges but still soft in the center.
- Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.