Are you in love with Baileys Irish Cream? Love Chocolate Chip Cookies?! This Baileys Irish Cream Chocolate Chip Cookies are the perfect choice for you! They bake up dense chewy and delicious!
This is day 2 of the 12 Days of Cookies series! We’re preparing the most famous Christmas treat Chocolate Chip Cookies! Of course this isn’t your ordinary choc chip cookie! Because they’re infused in Baileys Irish Cream!!! To increase the flavor more, the dough for cookies is infused with espresso powder and cinnamon. The cookie doughs already enjoy a huge following among my friends and family… therefore, I keep some of this dough in the freezer.
It was inspired by my good friend Ken who owns his own business, the Rhinebeck Wine and Liquor Store. We were discussing baking – specifically, cookies. He revealed his secret to success was adding an ounce of baileys into your cookie batter. I was immediately interested! In particular, since I have SO many baileys left of our reception! It took me about a couple of weeks to make this recipe right however, I finally got it right and now you can too…
2 1/2 cups of all-purpose powder (315 grams)
3/4 teaspoon salt
1 tablespoon baking soda
1 teaspoon ground cinnamon
One and 1/2 teaspoons of espresso powder
1 cup of butter that is unsalted, in room temperatures (227 grams)
1 cup brown dark sugar filled (213 grams)
1/2 cup of granulated sugar (99 grams)
1 12 teaspoons of vanilla extract
3 Tablespoons Baileys Irish Cream Liqueur
2 large eggs, at room temperature
12 ounces semi-sweet chocolate chips (340 grams)
Within a bowl, combine flour with salt, baking soda, baking powder along with cinnamon and espresso powder. Whisk thoroughly to combine, then put aside.
In a separate, large bowl with a handheld electric mixer or the stand mixer’s bowl equipped with a paddle attachment, mix the sugars and butter and beat on medium speed until the mixture is light and fluffy Scraping the sides and the bottom of the bowl when required; approximately 2 minutes.
Incorporate the vanilla extract and the Irish cream, then beat until well-combined.
Mix the eggs each one at a and beating for 15 seconds following each addition. Switch off the mixer. Utilizing a wooden spoon, or a solid rubber spatula, slowly fold the flour mixture in and stir until the flour starts to disappear. Add choc chips.
Cover the bowl with a plastic wrap and cool the dough at minimum two days (and for up to three days) prior to baking. Bake immediately to bake regular-sized cookies (they’ll be a little thinner, but they’ll still be delicious!! ).
If you’re ready for baking:
Preheat the oven to 375 degrees (F). Prepare two baking pans with parchment and place them aside.
Make 3 tablespoon-sized scoops of dough with your fingers until you have an oval (they must be large about 1/4 cup) and then place them on the prepared baking sheets (make sure you leave plenty of space between each cookie for spreading). Continue the process until the dough is rolled.
Bake baking sheets in a the oven that is preheated, each at a time and bake for 10-12 minutes or until golden around the edges, but still soft inside. Repeat the process with all cookie dough. Let the cookies cool for about 15 hours on the baking sheet prior to transfer to a wire rack so that they can cool completely.