Baileys Irish Cream Chocolate Chip Cookies



  • 2 and 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 and 1/2 teaspoons espresso powder
  • 8 ounces unsalted butter, at room temperature
  • 1 cup dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 and 1/2 teaspoons vanilla extract
  • 3 Tablespoons Baileys Irish Cream Liqueur
  • 2 large eggs, at room temperature
  • 12 ounces semi-sweet chocolate chips

instructions : 

In a large bowl, mix the flour, salt, baking powder, cinnamon, and espresso powder together; beat well, then set aside.

In a separate large bowl with an electric hand mixer or in the bowl of a food processor with a whisk, mix the butter and the two sugars and beat on a medium speed until light and airy mixture are obtained.

Rub the sides and bottom of the bowl as you like; about 2 minutes.

Add vanilla extract and Baileys Irish Cream and stir until smooth.

Add the eggs one at a time, beating for 15 seconds after each addition.

Turn off the mixer.

Using a wooden spoon or sturdy rubber spatula, carefully add the flour mixture, stirring occasionally, until the flour begins to disappear.

Add chocolate chips.
Cover the bowl and refrigerate the dough for at least 2 hours (and up to 3 days) before baking.

Or bake right away for regular biscuits (they’ll get thinner, but still tasty !!!).


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