Bailey's Irish Cream Chocolate Chip Cookies
These Bailey's Irish cream chocolate chip cookies are a fun, spirited spin on traditional chocolate chip cookies. These cookies have a hint of creamy chocolate and coffee flavor. Plus they are supremely soft, delightfully chewy, and bake extra thick.
Servings: 20 cookies
Equipment
Ingredients
- ¾ c plant or reduced fat butter
- ⅔ c granulated sugar
- ½ c light or dark brown sugar
- 2 large eggs
- 3 Tbsp Bailey's Irish cream liqueur
- 1 tsp vanilla extract
- 2¼ c all-purpose or white whole wheat flour
- 1 tsp espresso powder
- 1 tsp baking soda
- ½ tsp salt
- 1 c dark chocolate baking chips
Instructions
- In a stand mixer, cream together butter, granulated sugar and brown sugar at medium high speed until smooth and creamy and butter is lighter in color, about 2-3 minutes. Beat in the eggs, one at a time, Bailey's Irish cream, and vanilla extract.
- In a medium bowl, combine flour, espresso powder, baking soda, and salt. Reduce the mixer speed to low. Gradually beat in flour mixture. Fold in the chocolate chips.
- Refrigerate the dough 1-2 hours before shaping. When you're ready to shape dough, preheat the oven to 350℉. Spoon about 1½ tablespoons of dough onto a baking sheet, spacing 3 inches apart. Repeat until the cookie sheet is full.
- Bake cookies for 10 to 12 minutes, until lightly golden but still soft. Allow cookies to cool partially on the baking sheet for 5 minutes before transferring to a cooling rack or wax paper to finish cooling.