Description
Discover the perfect recipe for Decadent Baileys Irish Cream Chocolate Chip Cookies. Rich, chewy, and infused with premium Irish cream liqueur – a sophisticated twist on America’s favorite cookie.
Ingredients
Essential Ingredients for Decadent Baileys Chocolate Chip Cookies
Creating the perfect Decadent Baileys Irish Cream Chocolate Chip Cookies starts with understanding each ingredient’s role:
The Foundation:
- 2¾ cups all-purpose flour – Provides structure without making cookies tough
- ¾ teaspoon salt – Enhances all flavors and balances sweetness
- 1 teaspoon baking soda – Creates the perfect chewy texture
- ¼ teaspoon ground cinnamon (optional) – Adds warmth and complexity
- 1 teaspoon espresso powder (optional) – Intensifies chocolate flavor
The Richness:
- 1 cup unsalted butter (room temperature) – Creates tender, flaky texture
- 1 cup dark brown sugar – Provides moisture and molasses depth
- ½ cup granulated sugar – Contributes to proper spread and texture
- 2 teaspoons vanilla extract – Classic flavor enhancement
- ¼ cup Baileys Irish Cream Liqueur – The star ingredient that sets these apart
The Heart:
- 2 large eggs (room temperature) – Binds ingredients and adds richness
- 12 ounces semi-sweet chocolate chips – Generous chocolate in every bite
Instructions
Step-by-Step Instructions for Baking Baileys Irish Cream Chocolate Chip Cookies
Preparing the Dough
Step 1: Create the Dry Mix In a large bowl, combine flour, salt, baking soda, cinnamon, and espresso powder. Whisk thoroughly to ensure even distribution – this prevents pockets of leavening that could create uneven cookies.
Step 2: Cream the Butter and Sugars Using either a handheld electric mixer or stand mixer with paddle attachment, beat the room-temperature butter with both sugars on medium speed. This process, which takes about 2 minutes, creates the foundation for tender cookies by incorporating air into the mixture.
Step 3: Add the Liquid Ingredients Beat in vanilla extract and Baileys Irish Cream until well combined. The liqueur should be fully incorporated without curdling. Add eggs one at a time, beating for 15 seconds after each addition to ensure proper emulsification.
Step 4: Combine Wet and Dry Ingredients Turn off the mixer and use a wooden spoon or sturdy rubber spatula to gently fold in the flour mixture. The key here is restraint – mix only until the flour begins to disappear. Overmixing develops gluten, leading to tough cookies.
Step 5: Fold in Chocolate Chips Gently incorporate the chocolate chips, ensuring even distribution throughout the dough.