Baileys Chocolate Chip Cookies
Indulge in these soft and chewy Baileys Chocolate Chip Cookies that combine the rich flavors of chocolate with the creamy essence of Baileys Irish Cream, perfect for any occasion.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour (sifted) Light and airy, this flour will give your cookies that lovely structure.
- 1 teaspoon baking soda This is the magical leavening agent that adds that perfect lift.
Wet Ingredients
- 1 cup unsalted butter (softened) Rich and creamy, using softened butter creates a tender cookie base.
- 0.5 cup sugar The sweetness from this sugar balances the rich chocolate flavors.
- 1.5 cups brown sugar (packed) This adds a deep, caramel-like flavor and moisture to your cookies.
- 2 teaspoons vanilla extract Aromatic and warm, vanilla enhances the overall flavor.
- 0.5 cup Baileys Irish Cream This creamy element adds a delightful richness. Use a non-alcoholic version or substitute with milk or cream.
- 2 large eggs (beaten) Eggs bind the ingredients together beautifully.
Chocolate Chips
- 2 cups chocolate chips Semisweet or dark, these chips are the stars of the cookies, leading to melty bites of chocolate in every cookie.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the sifted flour and baking soda.
- In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy.
- Stir in the vanilla extract, Baileys Irish Cream, and beaten eggs into the butter-sugar mixture.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the chocolate chips until evenly distributed.
Baking
- Use a cookie scoop or spoon to drop dollops of dough onto a parchment-lined baking sheet.
- Bake in the preheated oven for 10-12 minutes, or until edges are golden brown.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
For chewier cookies, avoid overbaking. Consider chilling the dough for at least 30 minutes for improved flavor and texture.