These Baileys Double Chocolate Chip Cookies combine rich Baileys Irish Cream with a classic chocolate chip cookie recipe to make a seasonal Saint Patrick's Day cookie.
Baileys Double Chocolate Chip Cookie Recipe
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.
The cookies are super soft chocolate cookies made with chocolate chunks. They are the kind of cookies that don't look fully cooked 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.
Looking for more Saint Patrick's Day recipes? Try my Lucky Charms Rice Krispy Treat or Guinness Chocolate Cake.
Ingredients Needed For Baileys Double Chocolate Chip Cookie Recipe
See below for all the details on what you'll need to make the full recipe.
- Baileys Irish Cream - Adds a signature coffee liqueur flavor to the cookies.
- Chocolate Chunks - Any type of chocolate chips will work.
- Brown Sugar - Keeps the cookies nice and moist.
- Cocoa powder - Adds more chocolate flavor to the cookies.
How To Make Baileys Double Chocolate Chip Cookie Recipe
- Prepare
Preheat oven to 350 and prepare a cookie sheet with parchment. Set to the side.
- Combine the dry ingredients.
Combine all the dry ingredients in a bowl.
- Combine all the wet ingredients.
Cream the butter with the sugar, add the eggs and vanilla.
- Make the cookie dough.
Add the dry ingredients to the butter mixture, followed by the Baileys. Fold in the chocolate chips.
- Form the cookies.
Use a cookie scoop to form the cookie dough balls. Bake the cookies for 12 minutes, rotating the pans halfway through cooking.
- Cool and enjoy
Let the cookies cool on the pan for 10 minutes, move to a cooling sheet, and enjoy!
Make Ahead and Storage
The Baileys double chocolate chip cookies can be made ahead of time. Keep the cookies in an airtight container until they are ready to be served. Extra cookies can also be stored in an airtight container for 5-7 days.
The cookies can also be frozen. Keep extra cookies in an airtight container or plastic bag and freeze them. They will last in the freezer for 2-3 months.
Tips and Variations
- No Baileys - Not a fan of Baileys? No problem! Leave the liquor out of the cookies and add more vanilla extra to the dough.
- Soft and chewy - Don't overcook the cookies for the perfect soft and chewy cookies. When the cookies are firm around the edges, take them out of the oven.
FAQs
The liquor has alcohol, but most of it will be cooked off in the oven. There is a very minimal amount in the cookies when they go into the oven.
Baileys will last about 2 years on the shelf. Store the bottle at room temperature to keep it fresh.
Baileys Double Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat oven to 350 degrees and prepare a sheet pan with parchment. Set to the side.
- In a medium-sized bowl, combine 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 tablespoons of Baileys depending on how much flavor 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 tablespoons 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 then move to a cooling rack to finish cooling completely.
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