This recipe was inspired by my pal Ken, who runs the Rhinebeck Wine and Liquor Store. These cookies already have a cult following with my family and friends… so I always have some of this cookie dough in our freezer. It’s day 2 of our 12 Days of Cookies series! And today, we’re making a Christmas classic: CHOCOLATE CHIP COOKIES! But of course, these aren’t just any chocolate chip cookies! Because they’re spiked with Baileys Irish Cream!!! To enhance the flavor even more, the cookie dough includes cinnamon and espresso powder. Once firm, you can transfer the dough balls to an airtight, freezer safe container or bag and keep frozen for up to 2 months.Baileys Irish Cream Chocolate Chip Cookie Recipe Form into single cookie balls and place on a cookie tray and freeze for 10 minutes. Note about making these ahead: you could optionally chill the dough until it’s no longer sticky and thus easier to form into a ball. **Be sure to spoon then level the flour into your measuring cup OR weigh it to prevent packing it in and ending up with too much. Store leftovers in an airtight container on the counter. *European butter is best! It has less water and makes a better cookie, in my opinion. Let cool on the pan about 10 minutes, then either enjoy or remove to a wire rack to cool completely.Bake for 10-12 minutes, until the tops of the cookies are no longer shiny (or there’s just a tiny bit of shine around the chocolate chips).The dough should be stiff to the point that you really do need a scoop or a little elbow grease to scoop them. Use a spoon or cookie scoop to form the dough into balls about 1 to 1 ½ inches in diameter. Once the dough is chilled, preheat oven to 350 and line a cookie sheet (or sheets) with parchment (or use a silicone mat to help reduce your carbon footprint!).If you’re in a rush, you could form them into balls and freeze them for at least 20 minutes, but they may still end up a little flat (but still delicious!). I found that chilling overnight was perfect. Now chill! Cover and chill the dough at least an hour or up to 2 days.Using a sturdy spatula or wooden spoon, stir in the chocolate chips.Don’t worry if there are some streaks of flour, as the next step takes care of that. Add the flour mixture and beat on low until nearly combined.Add the vanilla and beat on medium until blended. Add the eggs, one at a time, and beat on medium until well blended, about 30 seconds.Scrape the bowl as needed, at least once during this 3 minutes. Add the sugars and beat on high for at least 3 minutes, until it gets lighter and fluffier and the sugar starts to dissolve.In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl, using a hand whisk), beat the browned butter on high until smooth, about 30 seconds.Next, whisk together your flour, baking soda, espresso powder or instant coffee, and salt.You can also do this ahead of time and refrigerate it until ready to use, letting it soften on the counter about 30 minutes. Either way, stir occasionally to help speed up the cooling process. This will take at least an hour on the counter or about 30-60 minutes in the fridge. It’ll be a little looser and shinier than softened butter. Let cool until semi-soft, about the consistency of softened butter.
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