St. Partrick’s Day is right around the corner and if you are more interested in eating your calories, rather than drinking them, you’re going to want to make these Baileys double chocolate chip cookies.
Baileys Double Chocolate Chip Cookies
Baileys Original Irish Cream isn’t an everyday ingredient, but it’s a pretty good staple when it comes to St. Patrick’s Day recipes. Its rich flavor pairs well with chocolate, and honestly, if you’re a coffee fan, it’s pretty good on its own. You can definitely taste it in these cookies too. The flavor brings out the chocolate and gives the cookies a slight hint of coffee. Basically, if you love chocolate and coffee (and some whisky I guess!) you’ll be a big fan of these cookies.
Chocolate and Baileys
So, let’s talk about these chocolate cookies. The cookies are super soft chocolate cookies made with chocolate chunks. They are the kind of cookies that don’t look done when you take them out of the oven and are super gooey in the center. As they cool, they do firm up a bit, but not enough that they get crunchy or anything. The dough falls perfectly around the chocolate chunks, creating perfect pools of chocolate. 10/10 would recommend eating these while they are still warm.
So where is this double chocolate coming in? The first part of the chocolate comes from the addition of cocoa powder to the dough. The second part is in the chocolate chunks. You could definitely use regular chocolate chips or a cut-up chocolate bar, but the chocolate chunks allow it so you get a piece of chocolate in each bite. Also, they are always my default option to choose when making any type of chocolate chip cookie.
Can you make these without the Baileys? For sure. If you aren’t a big fan of Bailey’s, don’t have it around, or want to make these cookies in the middle of July, leaving them out would be fine. I would add another teaspoon of vanilla in the mix or even a coffee extract to replace the flavor.
St. Patrick’s Day Cookies
These Baileys double chocolate chip cookies are just what you want to celebrate St. Patrick Day with. They are sweet, filled with chocolate, and a little boozy. You can even double up on the Baileys and have some on the rocks with your cookies. It’s basically like the milk and cookies for grown-ups, just dip the cookies right in there for an extra punch of flavor!
Check out the recipe below and have a great St. Patrick’s Day Celebration
Baileys Double Chocolate Chip CookiesCourse: DessertCuisine: DessertDifficulty: Easy
Baileys Irish Cream and chocolate make these cookies the perfect treat for St Partrick’s Day!
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons cocoa powder
12 tablespoons, (1 and 1/2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla
2-4 tablespoon Bailey’s Irish Cream
1 12 oz package chocolate chunks
- Preheat oven to 350 degrees and prepare a sheet pan with parchment. Set aside
- In a medium-sized bowl, combined the flour, baking soda, salt, and cocoa powder. Whisk together to combine.
- In the bowl of a stand mixer with a paddle attachment or in a medium-sized bowl with a hand mixer, cream the butter for about 1 minute, until light in color. Add in the sugars and continue to beat until light and fluffy, about 3-4 minutes. Scrape down the bowl as needed. Add in the eggs, one at a time, and mix until fully combined. Add in the vanilla and continue to mix until smooth.
- Gradually add in the flour on low in 3 additions, rotating with the Bailey’s cream. Scrape down the bowl as needed. You can add up to 4 tbsp of Bailey’s depending on how much flavor of it you want in the cookies. Add up to 4 before the cookies start to get too wet.
- Add in chocolate chips and mix. The mixture will look a little wet and will be sticky.
- Form the dough into cookie dough balls using a cookie scoop. The cookies should be about 2 tablespoon in size.
- Add cookies to the prepared cookie sheet and bake for about 12 minutes. Rotate the cookies about halfway through. The cookies will be done when the edges start to brown but the cookies are still gooey in the center.
- Let the cookies cool on the pan for about 4 minutes and move to a cooling rack to finish cooling completely.
- Store the cookies in an airtight container. They should last about 7-9 days and can be frozen for up to 3 months.
Did you make this recipe?! Let me know and share it on Instagram. Tag @crispcrumble and use the hashtag #crispandcrumble.