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Hungry Girl Por Vida

Baileys Chocolate Cookies

October 19, 2017 by Leave a Comment

Baileys Chocolate CookiesOf all the Baileys infused treats I made for this week, these chocolate cookies may have been the fave among my friends and family. Maybe we’re just a bunch of cookie monsters, but in my totally unbiased opinion (ha) they are chocolatey, chewy perfection. Think a chocolate chip cookie meets a brownie with that unmistakable Irish cream flavor. The cookie base is a riff on my basic chocolate chip cookies, swapping some of the flour for rich cocoa powder. There are white chocolate chips and walnuts in there for texture and a sweet+bitter balance. Baileys replaces the vanilla extract and even though there isn’t a ton of it in the cookies, the flavor is totally there making the perfect complement to the fudgy cocoa flavor.

Baileys Chocolate Cookies
 
Prep time
15 mins

Cook time
12 mins

Total time
27 mins

 

Chewy chocolate cookies flavored with Baileys and studded with white chocolate chips and walnuts.
Author: Cindy
Serves: about 30 cookies

Ingredients
  • 2⅓ cups all-purpose flour
  • ⅔ cup cocoa powder
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons kosher salt
  • 1 cup (8 ounces) cold butter cut into pieces
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 large eggs
  • ¼ cup Baileys Original Irish Cream
  • 1¼ cups white chocolate chips
  • 1¼ cups chopped walnuts
Instructions
  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a bowl and set aside.
  3. In a mixer, beat the cold butter, sugar, and brown sugar together to combine. Just until the butter and sugar are evenly mixed, not light and fluffy. We want these cookies to be chewy and moist, and over beating at this stage will mix in too much air, making a potentially dry cookie. Beat in the eggs 1 at a time mixing well after each addition. Beat in the Baileys, followed by the flour/cocoa mixture, mixing until just combined. Fold in the white chocolate chips and walnuts. *At this point, I like to chill the dough overnight, but you can bake them right away if you want.
  4. Scoop the dough onto the prepared baking sheets (I used a 1.5 oz. scoop) leaving a few inches of space between each cookie to spread (I usually do 10 cookies per sheet pan). Bake for about 12 minutes, the tops should appear dry and the middle should be slightly soft when they are done. Cool on the sheet pan for about 5 minutes before transferring to a cooling rack. Repeat with the remaining dough.
Notes
Adapted from my Basic Chocolate Chip Cookies.
3.5.3208

More from my site

  • Dulcey Brownie CookiesDulcey Brownie Cookies
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  • Chai Spice Rolls with Baileys Frosting + PecansChai Spice Rolls with Baileys Frosting + Pecans
  • Candy Cane Marshmallow Skillet BrownieCandy Cane Marshmallow Skillet Brownie
  • Chocolate Mudslide PieChocolate Mudslide Pie
  • Oatmeal Cherry Cookies w/ Chocolate  Chips + WalnutsOatmeal Cherry Cookies w/ Chocolate Chips + Walnuts

Filed Under: cookie Tagged With: Baileys, baking, baking powder, chocolate, cookie, fudgy, Irish Cream, walnut, white chocolate

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Reader Interactions

Comments

  1. Kari

    October 20, 2017 at 9:42 am

    Everything is better with Baileys!
    Kari
    http://sweetteasweetie.com/spicy-lentil-stir-fry-rose/

    Reply

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