Earlier this month I got the flu, even though I got (and still firmly believe in) my vaccine. The Original Gangster Flu, the type that knocks you out of commission for a solid week. During my flu experience Mike found this recipe courtesy of Baker by Nature, and I promised him once the plague lifted I’d bake it. I’ve been symptom-free for about a week now, so today I gave it a try. I adapted my recipe to use milk chocolate chips instead of semisweet because that’s what I had on hand, so I think you can go with either one.
While I don’t really taste the Bailey’s in these cookies, they are delicious. Bailey’s is one of my favorite things to bake with, but to me these just taste like rich chocolate chip cookies with a hint of something I can’t quite identify. Mike loved them though, and that’s all that matters to me. My only recommendation for next time is that I bake them for less time; I think they turned out crisper than I’d prefer, so I’ll pull them around 8 minutes in the future and let them finish baking while they cool.
- 2 1/2 cups flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons espresso powder
- 1 cup butter, at room temperature
- 1 cup packed dark brown sugar
- 1/2 cup white sugar
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons Baileys Irish Cream
- 2 eggs, at room temperature
- 12-ounce package milk or semisweet chocolate chips
In a medium bowl, stir together flour, salt, baking soda, cinnamon, and espresso powder; set aside. In a mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Add vanilla extract and Bailey’s and mix to combine; add eggs one at a time, mixing after each. Stir in flour mixture, then stir in chocolate chips; batter will be fairly thick, but be careful not to over mix it. Cover and chill for about 1 hour.
Preheat oven to 375 degrees; line four baking sheets with parchment paper and let your dough sit out at room temperature while the over preheats. Using a two-inch cookie scoop, scoop balls of dough and place on cookie sheets, spacing about 2 inches apart. Bake for 8-10 minutes, until edges are set but center still look puffy; remove from oven and cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature; makes about 32 cookies, depending on how generous you are with your scoops.