Baileys Irish Cream Chocolate Chip Cookes
Baileys Irish Cream Chocolate Chip Cookies are luscious chocolate chip cookies with a hint of Irish cream and cocoa flavor. Chewy and soft on the inside with a slightly crisp outside!
Servings: 34
Calories: 162kcal
Ingredients
- 2 2/3 cups all purpose flour
- 1 1/4 teaspoons baking soda
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 1 cup butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 9 tablespoons Baileys Irish cream
- 12 ounces chocolate chips plus more if you are adding some to the tops
Instructions
- In a large bowl, combine together the flour, baking soda, cocoa, and salt.
- In the bowl of a stand mixer (or a bowl using a hand mixer), cream together the butter and the sugars. Make sure to pull the butter out of the fridge 2 hours before making the cookie dough so that it has time to come to room temperature.
- Add in the vanilla and eggs to the creamed butter. Mix well, then mix in the Baileys.
- To the wet ingredients, slowly add the dry ingredients mixing after each addition.
- Hand mix in the chocolate chips or chocolate chunks.
- Place the bowl of dough into the refrigerator for at least 2 hours, up to 24 hours.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Next, scoop the dough using a cookie dough scoop and place the dough balls onto the baking sheet. Place them about 1 1/2 - 2 inches apart. You can either bake the cookies or freeze them.
- Place cookies into the pre-heated oven, one tray at a time. Bake cookies for 9-11 minutes, taking them out as soon as they start turning brown. Make sure you DO NOT over bake them. Let cookies cool on baking sheet for 5 minutes before putting baked cookies on a cooling rack. You can put the baking tray in the freezer for a few minutes to cool it off quickly to bake more cookie dough.
Video
Notes
- When measuring the flour, it is crutial that you measure it correctly. Spoon it into a dry measuring cup, not a liquid measuring cup. Do not pack the flour in the cup. Use a knife to level it off.
- Do not over bake. Make sure to not over bake these cookies. One of the most important things to keep in mind when baking these
- Warm them up. Heat the leftover cookies up for a few seconds in the microwave for a tasty warm treat!
- Try different chips. Use white chocolate chips, milk chocolate, semi sweet chocolate, bittersweet or even white chocolate chips.
- Add chocolate chips. After baking add a few chocolate chips to the top of the cookies to have those glossy chocolate chips.
- Coffee creamer. I have heard a rumor that you can use Irish cream coffee creamer instead of using Baileys. I have never tried it, but if you do let me know how it turns out.
- Cookies can be put into an airtight container and left at room temperature for 3-4 days.
Nutrition
Calories: 162kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 113mg | Potassium: 29mg | Fiber: 1g | Sugar: 13g | Vitamin A: 183IU | Calcium: 11mg | Iron: 1mg