Do you enjoy Baileys Irish Cream? Do you like Chocolate Chip Cookies? You’ll love these Baileys Irish Cream Chocolate Chip Cookies! They come out thick, chewy, and tasty!
It’s the second day of our 12 Days of Cookies series! And today we’re baking a holiday favorite: CHOCOLATE CHIP COOKIES! But these aren’t any ordinary chocolate chip cookies! Because they’ve been infused with Baileys Irish Cream!!! The cookie dough contains cinnamon and espresso powder to enhance the flavor even more. These cookies already have a cult following among my family and friends… so I keep some cookie dough in our freezer at all times.
My friend Ken, who owns the Rhinebeck Wine and Liquor Store, inspired this dish. We were talking about baking a few weeks back, namely cookies, and he shared his trick of adding a glug of Baileys to his cookie batter. I was immediately captivated! Especially since I still have so many baileys from our wedding! It took me a few weeks to perfect this recipe, but I finally did, and you guys…
Ingredients
2 1/2 cups all-purpose flour (315 g)
1 teaspoon baking soda 3/4 teaspoon salt
1/2 teaspoon cinnamon powder
1.5 tablespoons espresso powder
1 cup room temperature unsalted butter (227 g)
1 cup packed dark brown sugar (213 g)
1/2 cup (99 g) granulated sugar
1.5 teaspoons vanilla extract
3 tsp Bailey’s Irish Cream Liqueur
2 big room-temperature eggs
12 oz. semisweet chocolate chips (340 g)
Instructions
In a large mixing bowl, whisk together the flour, salt, baking soda, cinnamon, and espresso powder; set aside.
In a separate large mixing bowl, using a handheld electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream butter and both sugars until light and fluffy, about 2 minutes, scraping the sides and bottom of the bowl as required.
Beat in the vanilla essence and Baileys Irish cream until well blended.
One at a time, beat in the eggs, beating for 15 seconds after each addition. Turn off the mixer. Fold in the flour mixture slowly with a wooden spoon or a robust rubber spatula, only stirring until the flour disappears. Incorporate the chocolate chips.
Refrigerate the dough for at least 2 hours (and up to 3 days) before baking. Alternatively, bake immediately for standard cookies (they will be thinner but still great!!!).
When you’re ready to start baking:
Preheat the oven to 375°F. Set aside two large baking sheets lined with parchment paper.
Roll 3 tablespoons of dough between your palms to create a ball (they should be large; almost a 1/4 cup), then place on prepared sheets (allow enough space between each cookie for inevitable spreading). Continue rolling the dough until all of it has been rolled.
Place baking pans, one at a time, in a preheated oven and bake for 10 to 12 minutes, or until golden around the edges but still soft in the center. Repeat with the remaining cookie dough. Allow cookies to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool fully.
