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These cookies are infused with a rich, creamy hint of Baileys Irish Cream, balanced perfectly with dark brown sugar and a touch of espresso powder. The addition of semi-sweet chocolate chips ensures each bite is full of flavor. Bake them for a special treat that pairs wonderfully with a warm drink or a glass of milk. Enjoy these cookies for a cozy night in or as an impressive addition to any dessert spread!
Why You’ll Love It:
Rich and Flavorful: The Baileys Irish Cream and espresso powder infuse each bite with deep, complex flavors that balance the sweetness of the chocolate.
Chewy and Soft: Chilling the dough helps the cookies bake up thick and chewy, with crisp edges and a soft, gooey center.
Perfect for Special Occasions: These cookies are great for St. Patrick’s Day celebrations, holiday cookie swaps, or as a special treat for guests.
Key Ingredients:
Baileys Irish Cream: This liqueur adds a subtle, creamy flavor with hints of vanilla and cocoa. You can use an alternative cream liqueur if you prefer, or an alcohol-free Irish cream-flavored syrup for a kid-friendly version.
Espresso Powder: Enhances the chocolate flavor without making the cookies taste like coffee. If you don’t have espresso powder, you can use instant coffee granules or omit it for a milder taste.
Butter: Ensure the butter is at room temperature for easy creaming. This helps create a smooth, consistent dough.
Chocolate Chips: Semi-sweet chocolate chips offer a nice balance of sweetness. For a more intense chocolate experience, try using dark chocolate chunks or chips.
Cinnamon: The touch of cinnamon adds warmth and complexity. If you’re not a fan, you can reduce the amount or leave it out altogether.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions:
Step 1: Prepare the Dough
Combine Dry Ingredients:
In a large bowl, whisk together the flour, salt, baking soda, ground cinnamon, and espresso powder until the mixture is uniform and lump-free. Set aside.
Cream the Butter and Sugars:
In a separate large bowl, use a handheld electric mixer or a stand mixer fitted with the paddle attachment to beat the butter, dark brown sugar, and granulated sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
Add Flavors and Liquids:
Add the vanilla extract and Baileys Irish Cream to the butter mixture and beat until thoroughly combined.
Incorporate the Eggs:
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next (beat for about 15 seconds after each addition).
Combine Wet and Dry Ingredients:
Turn off the mixer and use a wooden spoon or sturdy rubber spatula to gently fold the flour mixture into the butter mixture until just combined. Be careful not to overmix to maintain a tender texture.
Add Chocolate Chips:
Fold in the chocolate chips until evenly distributed throughout the dough.
Step 2: Chill the Dough
Chill the Dough:
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours or up to 3 days. This step helps develop flavor and prevents excessive spreading during baking. If you’re short on time, you can bake immediately, but the cookies will be thinner and less chewy.
Step 3: Bake the Cookies
Preheat the Oven:
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper and set aside.
Shape the Dough:
Scoop and roll 3-tablespoon-sized portions of dough into balls (approximately 1/4 cup in size). Place the dough balls on the prepared baking sheets, leaving enough space for spreading.
Bake:
Place one baking sheet at a time in the preheated oven. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers remain soft.
Cool:
Let the cookies cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely. This step is important as the cookies will continue to bake slightly on the hot sheet, ensuring the perfect texture.
Serving Suggestions:
With a Glass of Milk: Enjoy these cookies the classic way with a cold glass of milk or a warm latte.
Dessert Pairing: Serve alongside vanilla ice cream or a scoop of Irish cream-flavored gelato for an indulgent treat.
Cookie Sandwiches: Transform these cookies into decadent ice cream sandwiches with a dollop of ice cream in the middle.
Storage/Meal Prep Tips:
Room Temperature: Store the baked cookies in an airtight container at room temperature for up to 5 days. Adding a slice of bread to the container can help keep them soft.
Refrigeration: Store the dough in the refrigerator for up to 3 days if making ahead.
Freezing Dough: For easy, fresh-baked cookies anytime, scoop the dough into balls and freeze them on a tray. Once solid, transfer the dough balls to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding an extra minute or two to the baking time.
Freezing Baked Cookies: You can also freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
Variations:
Nutty Addition: Fold in 1/2 cup of chopped walnuts or pecans for added crunch and depth of flavor.
White Chocolate Twist: Substitute some of the semi-sweet chocolate chips with white chocolate chips for a sweeter variation.
Extra Baileys Flavor: Drizzle a Baileys-infused glaze over the cooled cookies for an extra touch of decadence.
Spicy Kick: Add a pinch of cayenne pepper for a subtle heat that complements the chocolate and Baileys.
Alcohol-Free Option: Replace Baileys with Irish cream-flavored syrup or simply omit and add an extra 1/2 teaspoon of vanilla extract.
Conclusion:
These Baileys Irish Cream Chocolate Chip Cookies are a sophisticated take on the beloved classic, perfect for those looking to add a touch of indulgence to their baking repertoire. The rich flavors of the Baileys, espresso, and warm cinnamon combine to create an unforgettable cookie experience that pairs beautifully with a cozy beverage or a festive gathering.
Baileys Irish Cream Chocolate Chip Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons espresso powder
- 8 ounces unsalted butter at room temperature
- 1 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons Baileys Irish Cream Liqueur
- 2 large eggs at room temperature
- 12 ounces semi-sweet chocolate chips
Instructions
- In a large bowl, whisk together flour, salt, baking soda, ground cinnamon, and espresso powder. Set aside.
- In another large bowl, use a handheld electric mixer or stand mixer with a paddle attachment to beat the butter, dark brown sugar, and granulated sugar until light and fluffy. Scrape down the bowl as needed.
- Mix in the vanilla extract and Baileys Irish Cream until fully combined.
- Add the eggs one at a time, mixing well after each addition.
- Fold the flour mixture into the butter mixture until just combined. Be careful not to overmix.
- Fold in the chocolate chips until evenly distributed.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours or up to 3 days.
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
- Scoop and roll 3-tablespoon-sized portions of dough into balls. Place on the prepared baking sheets and bake for 10-12 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 15 minutes before transferring to a wire rack.