Baileys Love Irish Cream? Do you like chocolate chip cookies? These Baileys Chocolate Chip Irish Cream Cookies are for you! They are thick, chewy and super tasty!
Ingredients
2 and 1/2 cups of all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 and 1/2 teaspoons of espresso powder
8 ounces unsalted butter, at room temperature
1 cup of dark brown sugar, packed
1/2 cup of granulated sugar
1 and 1/2 teaspoons of vanilla extract
3 tablespoons of Baileys Irish cream liqueur
2 large eggs, at room temperature
12 ounces of semi-sweet chocolate chips
Instructions
In a large bowl combine the flour, salt, baking soda, cinnamon and espresso powder; beat well to combine and set aside.
In a separate large bowl, using an electric hand mixer, or in the bowl of a stand mixer equipped with the paddle attachment, combine the butter and both sugars and blend at medium speed until light and fluffy, scraping the sides and bottom of the bowl as needed; about 2 minutes.
Add vanilla extract and baileys Irish cream and whisk until combined.
Beat the eggs, one by one, for 15 seconds after each addition. Turn off the mixer. Using a wooden spoon or a sturdy rubber spatula, gently add the flour mixture, stirring only until the flour begins to disappear. Fold the chocolate chips.
Cover the bowl and cool the dough for at least 2 hours (and up to 3 days) before baking. Or bake immediately for the regular cookies (they will be thinner but still delicious!!!).
When you’re ready to bake:
Preheat the oven to 375 degrees (F). Line two large baking sheets with parchment paper and set aside.
Roll 3 tablespoons of dough between the palms of your hands to form a ball (they should be large; about 1/4 cup), then place them on the prepared leaves (be sure to leave enough space between each cookie to spread it out inevitably). Continue this process until all the dough has been rolled up.
Place the baking sheets in the preheated oven, one at a time, and bake for 10 to 12 minutes, or until they are golden on the edges but still soft in the center. Repeat with all the cookie dough. Allow cookies to cool for 15 minutes on the baking sheet before placing them on a wire rack to cool completely.