Bailey’s Chocolate Cookies
For my third and final Bailey’s dessert recipe, we turn to….(drumroll please)….COOKIES!
Most of my friends will tell you that I’m slightly addicted to making cookies. And it’s true. I love them! So for St. Patrick’s Day, it only seemed appropriate to pull out the Bailey’s to make a batch. Of course, they also called for chocolate. Lots of chocolate.
I will go ahead and warn you right now that you’d better go light on the corned beef and cabbage and save room for these guys. Because they are crazy delicious and perfectly chewy. (And I have to admit for those of you brave raw-egg-cookie-dough-eaters, the dough is also a total treat on its own!)
Definitely an amazing recipe that your friends and family will love you for. So make a batch today and share the love!
Bailey's Chocolate Cookies
- 1 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 2/3 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. instant coffee powder (optional)
- 8 Tbsp. Irish Cream (I prefer Bailey's)
- 1 cup white chocolate chips
In a separate bowl, whisk together the flour, cocoa powder, instant coffee, baking soda and salt until combined.
Using an electric mixer, use the paddle attachment to cream together butter, sugar, eggs and vanilla until fluffy. Add in the Irish cream one tablespoon at a time, scraping down the sides of the bowl if needed to be sure that everything is well combined.. Add the dry ingredient mixture, and continue mixing until combined. Fold in chocolate chips. Refrigerate dough for at least 2 hours.
Roll or scoop into balls and set on a greased baking sheet. Bake at 350 for 8-10 minutes. Remove and carefully transfer cookies to a cooling rack to cool. Keep remaining dough refrigerated until use.
FYI, the reason to refrigerate cookie dough before baking is so that the butter (inside of the dough) can chill and harden again. Thus, making the cookies a little bit fluffier when they bake instead of flat and pancake-y! :)
Slightly adapted from How Sweet Eats.