There’s something incredibly comforting about biting into a thick, chewy chocolate chip cookie, and when you add the unique, creamy flavor of Baileys Irish Cream, it elevates the experience to a whole new level. These Baileys Irish Cream Chocolate Chip Cookies are the perfect indulgence for anyone who loves the rich taste of Baileys combined with the classic delight of chocolate chip cookies. Whether you’re enjoying them with a cup of coffee, sharing them at a holiday gathering, or treating yourself to a special snack, these cookies are sure to become a favorite.
A Personal Connection to the Recipe
I remember the first time I tasted Baileys Irish Cream as a teenager at a family gathering. The creamy, smooth liqueur was unlike anything I had ever tried. As I grew older, I began to experiment with incorporating Baileys into various desserts, and one of my most successful endeavors was adding it to chocolate chip cookies. The result was a cookie that was not only delicious but also had a sophisticated twist that made it stand out.
These cookies are perfect for when you want to impress guests or simply enjoy a decadent treat. They have a rich, complex flavor thanks to the Baileys, espresso powder, and dark brown sugar. Plus, they bake up thick and chewy, just the way a perfect cookie should be.
Ingredients
For these delectable cookies, you’ll need:
- 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
Instructions
Preparing the Dough
Combine Dry Ingredients:
In a large bowl, combine the flour, salt, baking soda, ground cinnamon, and espresso powder. Whisk well to combine, ensuring the mixture is even and lump-free. Set aside.
Cream the Butter and Sugars:
In a separate large bowl, using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the butter, dark brown sugar, and granulated sugar together on medium speed. Continue to beat until the mixture is light and fluffy, about 2 minutes. Scrape the sides and bottom of the bowl as needed to ensure everything is well combined.
Add Flavors and Liquids:
Add the vanilla extract and Baileys Irish Cream to the butter mixture. Beat until thoroughly combined.
Incorporate the Eggs:
Beat in the eggs, one at a time. After each addition, beat for about 15 seconds to ensure the egg is fully incorporated before adding the next.
Combine Wet and Dry Ingredients:
Turn off the mixer. Using a wooden spoon or a sturdy rubber spatula, gently fold the flour mixture into the butter mixture. Stir just until the flour begins to disappear and the dough comes together. Be careful not to overmix.
Add Chocolate Chips:
Fold in the chocolate chips until they are evenly distributed throughout the dough.
Chilling the Dough
Chill the Dough:
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours and up to 3 days. Chilling the dough helps to develop the flavors and prevent the cookies from spreading too much during baking. If you’re in a hurry, you can bake the cookies right away, but they will be thinner and less chewy.
Baking the Cookies
Preheat the Oven:
When you’re ready to bake, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line two large baking sheets with parchment paper and set aside.
Shape the Dough:
Roll 3-tablespoon-sized scoops of dough between your palms to form balls. Each dough ball should be approximately 1/4 cup in size. Place the dough balls on the prepared baking sheets, leaving enough room between each cookie for spreading.
Bake:
Place the baking sheets in the preheated oven, one at a time. Bake for 10 to 12 minutes, or until the cookies are golden brown at the edges but still soft in the middle.
Cool:
Let the cookies cool on the baking sheet for about 15 minutes before transferring them to a wire rack to cool completely. This step is crucial as the cookies continue to bake slightly on the hot baking sheet.
Variations and Substitutions
- Nuts: Add 1 cup of chopped walnuts or pecans to the dough for extra crunch and flavor.
- Chocolate Varieties: Substitute semi-sweet chocolate chips with dark chocolate, white chocolate, or even a mix of different types of chocolate.
- Alcohol-Free: If you prefer an alcohol-free version, you can replace the Baileys Irish Cream with Irish Cream coffee creamer.
Why This Recipe is a Must-Try
These Baileys Irish Cream Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie. The addition of Baileys Irish Cream gives them a unique and sophisticated flavor that sets them apart. They are perfect for special occasions, holiday baking, or whenever you want to treat yourself to something a little extra special.
The combination of dark brown sugar and espresso powder adds depth and richness, while the cinnamon provides a subtle warmth. The cookies bake up thick and chewy, with a perfect balance of flavors and textures.
In conclusion, these cookies are not only delicious but also easy to make. The dough can be prepared in advance and baked when needed, making them a convenient option for busy schedules. Whether you enjoy them with a glass of milk, a cup of coffee, or a sip of Baileys, these cookies are sure to become a favorite in your baking repertoire. So gather your ingredients, preheat your oven, and get ready to enjoy a batch of these irresistible Baileys Irish Cream Chocolate Chip Cookies!
Baileys Irish Cream Chocolate Chip Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 tsp salt
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 1/2 tsp espresso powder
- 8 oz unsalted butter at room temperature
- 1 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 3 tbsp Baileys Irish Cream Liqueur
- 2 large eggs at room temperature
- 12 oz semi-sweet chocolate chips
Instructions
Prepare the Dough:
- In a large bowl, whisk together flour, salt, baking soda, cinnamon, and espresso powder. Set aside.
- In another bowl, beat the butter, dark brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2 minutes.
- Add vanilla extract and Baileys Irish Cream to the butter mixture and beat until combined.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Gradually fold the flour mixture into the wet ingredients until just combined. Avoid overmixing.
- Fold in the chocolate chips until evenly distributed.
Chill the Dough:
- Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours, up to 3 days. This step enhances flavor and texture.
Bake the Cookies:
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
- Roll 3-tablespoon-sized scoops of dough into balls and place them on the prepared baking sheets, spacing them apart.
- Bake for 10 to 12 minutes, until the edges are golden but the centers are still soft.
- Cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.
