Baileys Irish Cream Chocolate Chip Cookies

Name: Baileys Irish Cream Chocolate Chip Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 150 min
Yield: 24
Cuisine: American
Ingredients: 1 cup All-Purpose Flour (2 and 3/4 cups (330g) cups all-purpose flour); ¾ tsp Table Salt (3/4 teaspoon salt); 1 tsp Bicarbonate of Soda (1 teaspoon baking soda); ¼ tsp Cinnamon (1/4 teaspoon ground cinnamon (optional )) — optional; 1 tsp Espresso Powder (1 teaspoons espresso powder (optional )) — optional; 1 cup Unsalted Butter (1 cup (227g) unsalted butter (room temperature )); 1 cup Dark Brown Sugar (1 cup (213g) dark brown sugar); ½ cup Granulated Sugar (1/2 cup (99g) granulated sugar (99 grams)); 2 tsp Vanilla (2 teaspoons vanilla extract); ¼ cup Irish Cream (1/4 cup (57ml) Baileys Irish Cream Liqueur); 2 pieces Egg (2 large eggs (room temperature )); 12 oz Semi-Sweet Chocolate Chips (12 ounces semi-sweet chocolate chips (340 grams))

Soft, chewy chocolate chip cookies infused with Baileys Irish Cream Liqueur, made with creamed butter and sugar.

150 minAmerican

Servings24

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Steps

1In a large bowl combine flour, salt, baking soda, cinnamon, and espresso powder; whisk well to combine then set aside.
2In a separate large bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine butter and both sugars and beat on medium-speed until light and fluffy, scraping the sides and bottom of the bowl as needed; about 2 minutes.
3Add in the vanilla extract and baileys Irish cream, and beat until combined.
4Beat in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour mixture, stirring only until the flour begins to disappear. Fold in the chocolate chips.
5Cover the bowl and chill the dough for at least 2 hours (and up to 3 days) before baking. Or bake right away for regular cookies (they'll be thinner but still delicious!!!).
6Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper and set aside.
7Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheets (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled.
8Place baking sheets in preheated oven, one at a time, and bake for 10 to 12 minutes, or until golden at the edges but still soft in the middle. Repeat with all cookie dough. Let cookies cool for 15 minutes on the baking sheet before transferring to a wire rack to cool completely.