Ingredients: |
Ingredients: 2 ½ cups all-purpose flour
¾ teaspoon salt
1 teaspoon baking soda
½ teaspoon ground cinnamon
1 ½ teaspoons espresso powder
2 sticks (1 cup) unsalted butter, at room temperature
1 cup dark brown sugar, packed
½ cup granulated sugar
1½ teaspoons vanilla extract
3 tablespoons Irish Cream Liqueur (Bailey’s, Bristol, or non-alcoholic)
2 large eggs, at room temperature
12 ounces semi-sweet chocolate chips
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Directions: |
Directions:In a large bowl combine flour, salt, baking soda, cinnamon, and espresso powder; whisk well to combine then set aside.
In a separate large bowl, using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment) combine butter, dark brown sugar, and granulated sugar on medium-speed. Beat until light and fluffy – about 2 minutes and scrape the sides and bottom of the bowl as needed. Add the vanilla extract and Irish Cream Liqueur – beat until combined. One at a time, beat in the eggs – after adding each egg, beat for about 15 seconds to fully incorporate the egg. Turn the mixer off.
Using a wooden spoon or sturdy rubber spatula, gently fold the flour mixture into the wet ingredients, stirring only until the flour begins to disappear. Do not over mix.Gently fold in the chocolate chips.
Cover the bowl and chill the dough for at least 2 hours before baking (if you do not need the cookies for a couple of days and are making the dough early, the dough will keep in the refrigerator up to 3 days). Refrigerating the dough prior to baking helps keep the cookies thicker and chewier.
Preheat oven to 375 degrees (F) – Line two large baking sheets with parchment paper and set aside.** If the dough is in the refrigerator, set it on a counter for 5-10 minutes before forming dough balls.
Scoop about 3 tablespoon of dough and roll it between your palms to form a large ball (about 1/4 cup), then place on prepared sheets (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until you have shaped all the dough.
Place baking sheets in preheated oven, one at a time, and bake for 10 to 12 minutes – the edges should be golden brown and the center soft. Be careful not to overbake the cookies. After removing from the oven, let the cookies cool on the baking sheet for 15 minutes before transferring the cookies to a cooling rack. |
This recipe for Bailey’s Irish Cream Cookies is from