Bailey’s Irish Cream Chocolate Chip Cookies

Another day, another chocolate chip cookie recipe.

Instead, this time, this double chocolate chip cookie has a special ingredient : Bailey’s Irish Cream.

Gearing up for St. Patrick’s Day and the month of March, this chocolate chip cookie recipe is a great addition to any celebration, but also year around.

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Bailey’s Irish Cream Chocolate Chip Cookies

In a medium-sized bowl, combine flour, cornstarch, baking soda, salt, and cocoa powder. Whisk to combine.

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In the bowl of a stand mixer, add some softened butter, brown sugar, and granulated sugar for a couple of minutes until light and fluffy.

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Add an egg and continue to mix well.

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Scrape down the sides of the bowl and pour in vanilla extract and Bailey’s Irish Cream.

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Add in all of the dry ingredients at once. And mix until all of the ingredients are just combined.

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Add in some chocolate chips and then stir.

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Place the dough in a bowl and cover. Refrigerate at least 2 hours.

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When ready to bake, preheat oven to 350ºF. Line a couple of cookie sheets with parchment. Remove the bowl from the fridge. With a cookie scoop, scoop dough onto the prepared baking sheets about 2 inches apart.

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Place the trays in the oven, one at a time, for 9-10 minutes. Remove from the oven and allow cookies to cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.

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Store in an airtight container at room temperature for up to a week.  If they last that long.

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Ingredients

  • 1 cup + 2 tablespoons all-purpose flour
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • pinch salt
  • 1 tablespoon cocoa powder
  • 3/4 cup (1-1/2 sticks) unsalted butter, room temperature
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 tablespoon vanilla extract
  • 2-3 tablespoons Bailey’s Irish Cream
  • 1 cup semi-sweet chocolate chips

Instructions

  1. In a medium-sized bowl, combine flour, cornstarch, baking soda, salt, and cocoa powder. Whisk together and set aside.
  2. In the bowl of a stand mixer, cream the butter and sugars on medium-high speed until light and fluffy, about 3 minutes.
  3. Add in the egg and beat well. Pour in the vanilla and Bailey’s in a stream, mixing until combined. Stop and scrape the mixer to incorporate ingredients.
  4. Turn the mixer speed to low and add the flour mixture all at once. Mix until mostly combined. Remove bowl from the mixer and fold in the chocolate chips. Cover the bowl with plastic wrap and refrigerate at least two hours.
  5. When ready to bake, preheat oven to 350ºF. Line a couple of cookie sheets with parchment. Remove the bowl from the fridge. With a cookie scoop, scoop dough onto the prepared baking sheets about 2 inches apart.
  6. Place the trays in the oven, one at a time, for 9-10 minutes. Remove from the oven and allow cookies to cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
  7. Store in an airtight container at room temperature for up to a week.

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