You’re in for a big treat if you enjoy chocolate chip cookies and are a lover of the rich, creamy flavor of Baileys Irish Cream. For a decadent treat that will also satisfy your sweet appetite, try these cookies flavored with Baileys Irish Cream and chocolate chips. In this article, we’ll demonstrate how to bake these tasty treats and provide some helpful hints along the way.
Our family is divided over which chocolate chip cookie recipe is best. The original is the only one my picky eater kid will eat, so I have to make it for him every time. We regular folks are more open to trying out variations because, hey, why the heck not! The beauty of chocolate chip cookies is the same whether you’re eating the original, your favorite, or a creative spin on the classic.
Though I always keep a full bottle of Bailys Irish Cream on hand, you can also find smaller amounts at most liquor stores. These cookies are great, and you can bake them whenever you like, but they’re especially fun to enjoy on St. Patrick’s Day.
In the Notes section, you’ll find some suggestions for making them without any booze.
Ingredients
All-purpose flour, 2 1/2 cups
Baking soda and 3/4 teaspoon of salt
Ground cinnamon, half a teaspoon
1.5 teaspoons of espresso powder
Unsalted butter, 2 sticks (1 cup), at room temperature
1 cup packed dark brown sugar
Granulated sugar, 1/2 cup
1.5 teaspoons of vanilla extract
Irish Cream Liqueur, 3 Tbsp (I use Baileys because that is what we keep on hand)
2 substantial eggs, room temperature
Semi-sweet chocolate chips, 12 ounces
Whisk together the flour, salt, baking soda, cinnamon, and espresso powder in a large bowl; then, put aside.
To make the frosting, place the butter, dark brown sugar, and granulated sugar in a separate large bowl and beat them together on medium speed with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment. About 2 minutes of beating time is required, and you should be sure to scrape the bowl’s sides and bottom as you go.
Beat in the vanilla essence and Irish Cream Liqueur until well incorporated.
Add the eggs one at a time, beating for 15 seconds after each addition to ensure complete emulsification. You should stop the mixer.
Carefully fold the flour mixture into the wet ingredients using a wooden spoon or robust rubber spatula, stirring only until the flour is absorbed. Make sure you don’t over-blend.
Mix the chocolate chunks in gently.
Cover the bowl and refrigerate the dough for at least 2 hours before using it in the oven (if you do not need the cookies for a couple of days and are making the dough early, the dough will keep in the refrigerator up to 3 days). By chilling the dough before baking, you can ensure that the cookies will be thick and chewy even after cooling.
You can skip this step and move on to “When you are ready to Bake the Cookies!” if you don’t have time to let the dough chill or if you want thinner cookies.
Set oven temperature to 375 degrees (F). Prepare two hefty baking sheets in advance by lining them with parchment paper.
**Leave the dough out on the counter for 5-10 minutes if it has been in the fridge before rolling it into balls.
Roll each tablespoonful of dough into a large ball (approximately 1/4 cup), then set on prepared baking sheets (make sure to leave enough room in between each cookie for inevitable spreading). If you want to finish shaping all of the dough, just keep going like this.
Put baking sheets into preheated oven one by one and bake for 10 to 12 minutes, or until the borders are golden brown and the center is still soft. The cookies should not be baked for too long.
The cookies should cool for 15 minutes on the baking sheet after being removed from the oven before being moved to a cooling rack.
Tips
You can increase the dough’s alcoholic punch by mixing in a bit more Baileys Irish Cream.
Be precise with your measurements and avoid overworking the dough to get the best possible results from your cookie baking.
Always use an airtight container to keep your cookies fresh.
When the recipe is in hand, you can now proceed with the baking. But before you do that, I’d want to elaborate on what makes these cookies exceptional.
Everyone in the world seems to enjoy Baileys Irish Cream. Ingredients include Irish whiskey, cream, and maybe some chocolate or vanilla. A warm cup of this opulent beverage is just the thing to warm you up on a chilly winter night, or to serve alongside your favorite sweet treat.
The rich, creamy flavor of the Baileys Irish Cream combines the sweetness of the chocolate chips beautifully in these cookies. The end result is a deliciously decadent biscuit that isn’t overly sweet.
In order to get the best results when baking these cookies, premium ingredients are required. The cookies will turn out more rich and chocolatey if you use high-quality chocolate chips, and unsalted butter will offer you more control over the quantity of salt in the recipe.
Be sure to measure your ingredients precisely and stick to the recipe for the best results during baking. The dough should not be overmixed because doing so can cause the cookies to be rough and dense.
You should allow the cookies set for a few minutes on the baking sheet before transferring them to a wire rack to cool entirely once they are done baking. That way, they won’t fall to pieces during transport, and they’ll set more securely.
In sum, chocolate chip cookies flavored with Bailey’s Irish Cream are a satisfying and
