Bailey’s Irish Cream Chocolate Chip Cookies, y’all! Soft baked cookies with chocolate chips in every bite, plus a generous pour of Bailey’s Irish cream. Chocolate Chips Cookies are now boozy!
Oh, no – She didn’t!!!
Oh, yes – I did!
I added Bailey’s Irish Cream to chocolate chip cookies.
There are like, 6 things I regret in life and adding booze to chocolate chip cookies ain’t one of ‘em.
So, um… These cookies.
Ok, listen – I have this gigantic bottle of Bailey’s. I need to make a serious dent in said gigantic bottle of Bailey’s, and I’m not even a quarter of the way through.
Do you understand WHY this had to happen? That, and boozy chocolate chip cookies are the shit. Why haven’t I thought of these before?
Shit, why haven’t you?
It’s OK – I got you, boo. It’s what I’m here for.
Flow with me, we’re about to bake some cookies with booze in ‘em.
Alright, the mix is simple.
Butter. Unsalted. Get you some. The butter is mixed with light, dark, and granulated sugar.
Because I was precariously low on sugar, and these cookies HAD TO HAPPEN, and those measurements in the recipe? That was all the sugar I had available, people.
Eggs. Just two here.
I contemplated one whole egg, plus one egg yolk. I decided against it.
- Because I’m lazy. Ain’t nobody got time for separating huevos.
- I can crack an egg and pour the contents into a mixing bowl like a pro. You should see me.
An insane amount of vanilla extract is added, along with the Bailey’s Irish Cream. I toyed with the idea of adding 1/3 cup of Bailey’s. I settled for ¼ cup with room for improvement instead.
The flour mixture has a bit of cocoa powder and cornstarch in it. Cocoa powder for complexity, cornstarch for that soft chew.
The dough will be super soft due to all that extra liquid (the Baileys, especially) and must be chilled for at least an hour.
Don’t be slick and attempt to bake cookies straight out of the mixer. You’ll end up with one giant cookie situation. I’m not opposed to giant cookie situations. I’m not; however, these cookies need to be enjoyed individually.
Once the dough chills, bake ‘em.
Leave them under baked. Unless you like your cookies crunchy. I don’t judge.
Grab a glass of milk, settle in.
Take a bite.
Take several bites.
Relish in the flavor of a childhood favorite, now boozy as hell.
Yet still nice.
Have another cookie.
- Yield: 45
- Prep Time: 10 + chilling time minutes
- Cook Time: 10 minutes
Bailey’s Irish Cream Chocolate Chip Cookies
- All-purpose flour, spooned then leveled - 2 1/4 cups
- Cornstarch - 2 teaspoons
- Baking soda - 1 teaspoon
- Salt - 1/2 teaspoon
- Cocoa powder - 2 tablespoons
- Unsalted butter, room temperature - 3/4 cup (1 ½) sticks)
- Light brown sugar, packed - 1/2 cup
- Dark brown sugar, packed - 1/2 cup
- Granulated sugar - 1/2 cup
- Eggs - 2 large
- Vanilla extract - 1 tablespoon
- Baileys Irish Cream - 1/4 - 1/3 cup*
- Semi-sweet chocolate chips - 2 cups
Preheat oven to 350° Fahrenheit. Line 2 cookie sheets with parchment paper. In a medium bowl, combine flour, cornstarch, baking soda, salt, and cocoa powder. Mix briefly with a fork to combine and set aside.
In a bowl of an electric mixer fitted with a paddle attachment (hand mixer and large bowl work here too), over medium/high speed, cream the butter and the sugars until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and Baileys in a stream and mix until combined. Stop and scrape the mixer to incorporate ingredients.
Turn the mixer speed to low and add the flour mixture all at once. Mix until mostly combined. It’s fine if you see some flour bits. Remove bowl from the mixer and fold in the chocolate chips. Cover the bowl with plastic wrap and place in the refrigerator for at least an hour to chill, preferably 2.
Remove bowl from fridge. With a medium sized cookie scoop, scoop out portions of cookie dough and place them at least 2" apart on the baking sheet. Place trays in the oven and baked for 9-10 minutes. The cookies should have lost their sheen and may be browned around the edges.
Remove from the oven and allow the cookies to cool on the cookie sheets for about 5, then transfer them to a wire rack to cool completely.
Makes about 45 cookies, depending on the size of your cookie scoop.
Note: If opting for 1/3 cup of Baileys, allow for a longer chilling time.