These Bailey’s Chocolate Chip Cookies mix buttery dough, gooey chocolate chips, and a easy trace of Irish cream. Its thick, chewy, golden-edged cookies are straightforward to make, and excellent for St. Patrick’s Day or any time you need one thing a bit of particular.
With simply 10 minutes of prep and a easy chill within the fridge, this dough comes collectively effortlessly earlier than baking to golden perfection.
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I LOVE St. Patrick’s Day, like, genuinely, it’s one in all my favourite occasions of the 12 months (maybe as a result of I’m in Savannah, Georgia…with the 2nd largest St Patty’s parade within the nation, it’s kindof a giant deal down right here!)
These Bailey’s Chocolate Chip Cookies? They’re mainly every part I like about this vacation wrapped up in a single good chunk. After sharing my Shamrock Shake Pie and St. Patrick’s Day Cupcakes with you, I couldn’t cease there. As a result of St. Patrick’s Day deserves a full dessert unfold and these cookies belong on the heart of it.
Why I like this recipe
- These cookies are buttery, chewy, loaded with semi-sweet chocolate chips.
- The Baileys taste is refined however noticeable because it provides a heat and creaminess that makes these cookies really feel further particular with out being overpowering.
- The prep is so fast and straightforward. I can have the dough prepared in 10 minutes, and the remaining is simply ready.
- Chilling the dough is a game-changer. It solely takes 2 hours, but it surely makes the cookies thicker, chewier, and simply higher in each method.
Elements
- all-purpose flour
- salt
- baking soda
- unsalted butter
- brown sugar
- granulated sugar
- vanilla extract
- Baileys Irish Cream
- massive eggs
- semi-sweet chocolate chips
Step-by-step
- In a medium bowl, whisk collectively the flour, salt, and baking soda. Put aside.
- In a big bowl, beat the butter and each sugars for 1 to 2 minutes till mild and creamy.
- Combine within the vanilla extract, Baileys, and eggs till absolutely included.
- Add half of the flour combination and half of the chocolate chips. Gently fold till largely mixed.
- Add the remaining dry substances and chocolate chips. Fold simply till every part is evenly combined.
- Cowl the dough and refrigerate for at the very least 2 hours.
- When able to bake, preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Use a 1½ inch cookie scoop to portion the dough onto the ready baking sheet, spacing them at the very least 2 inches aside.
- Bake for 9 to 11 minutes, or till the sides flip golden brown.
- Take away from the oven and permit the cookies to chill for five minutes on the baking sheet earlier than transferring to a wire rack to chill utterly.
Ideas for greatest outcomes
- Don’t skip the chilliness time. Chilling the dough for two hours helps the cookies maintain their form and offers them a chewier texture. It’s well worth the wait!
- Use high quality chocolate chips. Since chocolate is the star of this recipe, a great semi-sweet chip makes a giant distinction in taste.
- Don’t overbake. Pull the cookies out of the oven as quickly as the sides flip golden — a gentle, chewy heart is what makes these so irresistible.
Variations
Darkish chocolate chips are an important substitute on this recipe. Their deeper taste pairs completely with the Irish Cream. For those who desire to not use the alcohol within the recipe, swap the Baileys for Irish Cream espresso creamer.
Storage
The dough can keep chilled within the fridge for as much as per week, making it good for spreading out baking over per week in the event you’re prepping for a giant St. Patty’s occasion. For prolonged storage, freeze it the dough for as much as 4 months. When prepared, scoop and bake for contemporary cookies; simply add a few further minutes to the baking time.
Preserve the baked Bailey’s Chocolate Chip Cookies in an hermetic container at room temperature for as much as 5 days. To maintain them gentle, you may place a slice of bread within the container — it helps retain moisture.
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Description
These Bailey’s Chocolate Chip Cookies mix buttery dough, gooey chocolate chips, and a easy trace of Irish cream. Its thick, chewy, golden-edged cookies are straightforward to make, and excellent for St. Patrick’s Day or any time you need one thing a bit of particular.
- 2 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 teaspoon vanilla extract
- 1/4 cup Baileys Irish Cream
- 2 massive eggs
- 12–ounces semi candy chocolate chips
- In a medium mixing bowl, whisk collectively the flour, salt, and baking soda. Put aside.
- In a separate massive mixing bowl, beat the butter and sugars for 1-2 minutes, unti good and fluffy.
- Add the vanilla, Baileys, and eggs. Combine till mixed.
- Add half the flour combination, and half the chocolate chips, and fold collectively by hand till virtually mixed.
- Add the remaining flour combination and chocolate chips, and fold till mixed.
- Transfer the dough to the fridge and chill for at the very least 2 hours.
- When able to bake, preheat your oven to 375 levels Fahrenheit.
- Line a baking sheet with parchment and put aside.
- Use a 1 ½ inch cookie scoop to scoop the dough onto the parchment, inserting at the very least 2 inches aside.
- Bake the cookies 11th of September minutes, till the sides are golden brown.
- Take away from the oven and permit the cookies to chill 5 minutes on the baking sheet earlier than transferring to a wire rack to chill utterly.
- Prep Time: 10 minutes
- Cook dinner Time: 11 minutes
- Class: Dessert
- Technique: Baking
Diet
- Serving Measurement:
- Energy: 164
- Sugar: 13.7 g
- Sodium: 106.2 mg
- Fats: 8.2 g
- Carbohydrates: 21.7 g
- Fiber: 0.9 g
- Protein: 2.1 g
- Ldl cholesterol: 24 mg
