Irish Cream Chocolate Chip Cookies Food

IRISH CREAM CHOCOLATE CHIP COOKIES

Steps:

• In a stand mixer or with a hand mixer, on high-speed cream together the butter and the sugars until light and fluffy. About 3 minutes. Add the eggs, one at a time and blend for about another 2 minutes scraping down the sides as needed.
• Turn off the appliance and add the Irish Cream, salt, and baking soda. Slowly blend into the batter. Add the flour in the same manner in small increments until everything is incorporated. Add the chocolate chips and gently blend in.
• Scoop out about 2 tablespoon portions and place on a greased cookie sheet or a cookie sheet lined with a Silpat. I did 6 cookies per sheet.
• Bake in a preheated 375-degree oven (350 at lower elevations) for 12-13 minutes or until the cookies are golden brown.
• Remove from oven and place on a drying rack until you are ready to devour them! :)

BAILEYS IRISH CREAM CHOCOLATE CHIP COOKIES

Steps:

• 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 and both sugars and beat on medium-speed until light and fluffy, scraping the sides and bottom of the bowl as needed; about 2 minutes.
• Add in the vanilla extract and baileys Irish cream, and beat until combined.
• Beat in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour mixture, stirring only until the flour begins to disappear. Fold in the chocolate chips.
• Cover the bowl and chill the dough for at least 2 hours (and up to 3 days) before baking. Or bake right away for regular cookies (they'll be thinner but still delicious!!!).

BAILEY'S IRISH CREAM CHOCOLATE CHIP COOKIES

Steps:

• Cream butter, sugars and egg until fluffy.
• Add vanilla and Bailey's Irish cream.
• Mix dry ingredients and blend into creamed mixture.
• Add chocolate chips.
• Drop onto ungreased baking sheets.
• Bake at 375 degrees for 8-10 minutes.
• Cool.
• Or don't cool. Just eat. :).

IRISH CREAM CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F and place the racks in the center of the oven. Combine the flour, baking soda, salt and cinnamon in a small bowl.
• In a separate larger bowl, add the butter, both sugars and cream together with the mixer until smooth. Next, add the vanilla, Irish cream and eggs; then blend.
• Gradually add the dry mixture to the liquid mixture and stir with a wooden spoon until almost blended; then dd the chocolate chips.
• Drop the dough onto the lined sheet pan allowing a 2-inch space in between cookies to allow for spreading. (You should get 12 cookies per pan).
• Place the cookies in the oven and bake 6-8 minutes until they are lightly browned on the bottom and still soft on top. Remove the pan from the oven, allow them to cool for a few minutes on the pan before transferring the cookies onto a cooling rack.
• Once the cookies have completely cooled, store in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.

BAILEYS IRISH CREAM CHOCOLATE CHIP COOKES

Steps:

• In a large bowl, combine together the flour, baking soda, cocoa, and salt.
• In the bowl of a stand mixer (or a bowl using a hand mixer), cream together the butter and the sugars. Make sure to pull the butter out of the fridge 2 hours before making the cookie dough so that it has time to come to room temperature.
• Add in the vanilla and eggs to the creamed butter. Mix well, then mix in the Baileys.
• To the wet ingredients, slowly add the dry ingredients mixing after each addition.
• Hand mix in the chocolate chips or chocolate chunks.
• Place the bowl of dough into the refrigerator for at least 2 hours, up to 24 hours.
• Preheat the oven to 350°F and line two baking sheets with parchment paper.
• Next, scoop the dough using a cookie dough scoop and place the dough balls onto the baking sheet. Place them about 1 1/2 - 2 inches apart. You can either bake the cookies or freeze them.
• Place cookies into the pre-heated oven, one tray at a time. Bake cookies for 9-11 minutes, taking them out as soon as they start turning brown. Make sure you DO NOT over bake them. Let cookies cool on baking sheet for 5 minutes before putting baked cookies on a cooling rack. You can put the baking tray in the freezer for a few minutes to cool it off quickly to bake more cookie dough.