Baileys Double Chocolate Chip Cookies
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.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ¾ tsp salt
- 2 tablespoon cocoa powder
- 12 tbsp, 1 ½ stick, unsalted butter, at room temperature
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2-4 tbsp Baileys Irish Cream
- 1 12 oz package chocolate chunks
Instructions
- 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.