Baileys Irish Cream Chocolate Chip Cookies
Nov. 8th, 2020 09:20 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaBaileys Irish Cream Chocolate Chip Cookies
https://bakerbynature.com/baileys-irish-cream-chocolate-chip-cookies/?fbclid=IwAR0oBSY5jeyvVrJ8DCfN34HcfpE9yNJCpoiYoTiuNevdPRlQEKOe-FtVkwY
prep 20 minscook 10 minsinactive 2 hourstotal 2 hours, 30 mins
author ashley manila
yield 2 dozen
Love Baileys Irish Cream? Love Chocolate Chip Cookies?! These Baileys Irish Cream Chocolate Chip Cookies are for you! They bake up thick, chewy, and super flavorful!
Ingredients
2 and 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 and 1/2 teaspoons espresso powder
8 ounces unsalted butter, at room temperature
1 cup dark brown sugar, packed
1/2 cup granulated sugar
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 (save some to press on top right after taking them from the oven)
Instructions
1. In a large bowl combine flour, salt, baking soda, cinnamon, and espresso powder; whisk well to combine then set aside.
2. In a separate large bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine butter and both sugars and beat on medium-speed until light and fluffy, scraping the sides and bottom of the bowl as needed; about 2 minutes.
3. Add in the vanilla extract and baileys Irish cream, and beat until combined.
4. Beat in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour mixture, stirring only until the flour begins to disappear. Fold in the chocolate chips.
5. Cover the bowl and chill the dough for at least 2 hours (and up to 3 days) before baking. Or bake right away for regular cookies (they'll be thinner but still delicious!!!).
When you're ready to Bake:
1. Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper and set aside.
2. Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheets (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled.
3. Place baking sheets in preheated oven, one at a time, and bake for 10 to 12 minutes, or until golden at the edges but still soft in the middle. Repeat with all cookie dough. Let cookies cool for 15 minutes on the baking sheet before transferring to a wire rack to cool completely.
(press a few chocolate chips on top of each cookie right after they come out of the oven. You can also sprinkle them with sea salt! )
Be sure to refrigerate the cookie dough for a few hours. The benefit of chilling the dough is the cookies will bake up EXTRA thick! If you’re super tight on time, you can technically bake right away, but the cookies will spread more than the ones you see in my photos.
Don’t over bake your cookies! You’ll want to pull them out of the oven when they’re set at the edges but still soft in the center. They’ll firm up a lot as they cool!
https://bakerbynature.com/baileys-irish-cream-chocolate-chip-cookies/?fbclid=IwAR0oBSY5jeyvVrJ8DCfN34HcfpE9yNJCpoiYoTiuNevdPRlQEKOe-FtVkwY
prep 20 minscook 10 minsinactive 2 hourstotal 2 hours, 30 mins
author ashley manila
yield 2 dozen
Love Baileys Irish Cream? Love Chocolate Chip Cookies?! These Baileys Irish Cream Chocolate Chip Cookies are for you! They bake up thick, chewy, and super flavorful!
Ingredients
2 and 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 and 1/2 teaspoons espresso powder
8 ounces unsalted butter, at room temperature
1 cup dark brown sugar, packed
1/2 cup granulated sugar
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 (save some to press on top right after taking them from the oven)
Instructions
1. In a large bowl combine flour, salt, baking soda, cinnamon, and espresso powder; whisk well to combine then set aside.
2. In a separate large bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine butter and both sugars and beat on medium-speed until light and fluffy, scraping the sides and bottom of the bowl as needed; about 2 minutes.
3. Add in the vanilla extract and baileys Irish cream, and beat until combined.
4. Beat in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour mixture, stirring only until the flour begins to disappear. Fold in the chocolate chips.
5. Cover the bowl and chill the dough for at least 2 hours (and up to 3 days) before baking. Or bake right away for regular cookies (they'll be thinner but still delicious!!!).
When you're ready to Bake:
1. Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper and set aside.
2. Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheets (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled.
3. Place baking sheets in preheated oven, one at a time, and bake for 10 to 12 minutes, or until golden at the edges but still soft in the middle. Repeat with all cookie dough. Let cookies cool for 15 minutes on the baking sheet before transferring to a wire rack to cool completely.
(press a few chocolate chips on top of each cookie right after they come out of the oven. You can also sprinkle them with sea salt! )
Be sure to refrigerate the cookie dough for a few hours. The benefit of chilling the dough is the cookies will bake up EXTRA thick! If you’re super tight on time, you can technically bake right away, but the cookies will spread more than the ones you see in my photos.
Don’t over bake your cookies! You’ll want to pull them out of the oven when they’re set at the edges but still soft in the center. They’ll firm up a lot as they cool!
