Baileys Irish Cream Chocolate Chip Cookies

Combining the rich flavors of Baileys Irish Cream with the beloved classic, chocolate chip cookies, results in a delectable treat that’s both innovative and comforting. These Baileys Irish Cream Chocolate Chip Cookies are perfect for adults looking to add a twist to their baking repertoire. The addition of Baileys provides a subtle Irish cream flavor that enhances the cookie without overpowering it, making them ideal for holiday gatherings, St. Patrick’s Day celebrations, or as a sophisticated everyday sweet.

INGREDIENTS:

1. Flour: 2 and 1/2 cups , All-purpose flour is the foundation of these cookies, providing the necessary structure. Ensure it’s properly measured using the spoon-and-level method to avoid overly dense cookies.

2. Baileys Irish Cream: 3 Tablespoons, This liqueur adds a creamy texture and distinctive flavor. While the alcohol bakes off, the iconic Baileys taste remains, offering a hint of Irish charm.

3. Chocolate Chips: 12 ounces Semi-sweet chocolate chips complement the sweetness of the Baileys. You can also experiment with different types of chocolate such as milk or dark depending on your preference.

4. 1 and 1/2 teaspoons Espresso Powder and 1/2 teaspoon ground Cinnamon: These add depth and warmth to the flavor profile, enhancing the coffee notes inherent in the Baileys.

5. Sugars:  A combination of 1 cup dark brown sugar and 1/2 cup granulated sugar gives these cookies their moist texture and depth of flavor. The molasses in the brown sugar pairs wonderfully with the creamy liqueur.

6. Eggs: 2 large eggs, Ensure they are at room temperature to integrate smoothly into the batter, contributing to the cookies’ richness.

3/4 teaspoon salt

1 teaspoon baking soda

8 ounces unsalted butter, at room temperature

1 and 1/2 teaspoons vanilla extract  

DIRECTIONS:

Dry Ingredients: Start by whisking together flour, salt, baking soda, cinnamon, and espresso powder. This ensures even distribution of the rising agents and flavors throughout the dough.

Creaming Butter and Sugars: Beat the butter and both sugars until light and fluffy to create a light texture in the cookies. This is crucial for incorporating air into the dough.

Incorporating Liquids: Add Baileys and vanilla extract into the creamed butter mixture, followed by the eggs. Each should be mixed in thoroughly to prevent curdling and ensure a smooth batter.

Combining with Dry Ingredients: Gradually fold in the dry ingredients to avoid overworking the dough, which can lead to tough cookies.

Chilling the Dough: If time allows, chilling the dough enhances the flavors and prevents the cookies from spreading too much during baking. However, if you’re short on time, you can bake them immediately for a thinner, yet still delicious cookie.

Baking and Finalizing

Shaping: For uniformity and to ensure even baking, use a cookie scoop or tablespoon to form dough balls.

Baking: Arrange the cookies on a parchment-lined baking sheet, spacing them adequately to allow for spreading. Bake until the edges are just golden but the centers remain soft for that chewy texture …