Of 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
Chewy chocolate cookies flavored with Baileys and studded with white chocolate chips and walnuts.
Serves: about 30 cookies
- 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
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a bowl and set aside.
- 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.
- 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.
Adapted from my Basic Chocolate Chip Cookies.
Everything is better with Baileys!