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Chocolate + Bailey's = Cookies

Posted Dec 28 2012 1:00am
Sometimes there are things you make that you can't believe are real. The person who invented the TV probably had this feeling. But, making a batch of the double fudge Irish cream cookies basically gave me the exact same feeling, albeit on a less important scale in the grand scheme of things. This isn't a traditional holiday cookie, but holidays involve alcohol and sweets, so why not? I got this recipe from How Sweet Eats  and almost drooled all over my laptop while looking at her photographs. Seriously, how can you go wrong with Bailey's? Her other Bailey's dessert was insanely good, too.


The batter tastes phenomenal. I only know this because I ate about 2-3 cookies-worth of batter just for "quality control." They are extremely fudgey.
Note: I made two different batches--the first I left in the oven as the original recipe instructed (max 10 minutes), and the second batch I left in the oven for 12 minutes. The former was more thin, gooey, and with the center tasting more like cookie dough than cookie (still delicious--nobody really noticed or complained). This version was definitely the fudgier of the two. The latter was a thicker, chunkier-looking cookie, was more dense, and had a crispier outside. I also refrigerated one batter for 4 hours, and another batter for about 12 hours. So, it's all up to you.


This may sound extremely basic but don't make my mistake of spacing the dough too closely together while baking. They do settle and spread out. Skipping out on the refrigeration would yield flatter cookies. I personally enjoy the chunky version and I think I would choose to make these cookies again by refrigerating overnight and then leaving them in the oven for a little over 10 minutes.


These would keep well for about 5 days in an airtight container but they will never last that long.

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Double Fudge Irish Cream Cookies

Prep time: 15 minutes + refrigeration (4-6 hours or overnight)Cook time: 10-12 minutesYields: 40 cookies
Ingredients: 1 cup (2 sticks) butter, softened
1 1/2 cups sugar
2 eggs
1 tsp vanilla
2 2/3 cups flour
1/2 cup cocoa powder
1 1/4 tsp baking soda
1/4 tsp salt
1 tsp instant coffee powder
8 tsp Bailey’s Irish Cream liqueur
1 cup white chocolate chips
1/2 cup chocolate chips

Directions:
Cream butter, sugar, eggs and vanilla until fluffy. Add in Bailey’s one tablespoon at a time. Add flour, cocoa powder, instant coffee, baking soda and salt, and mix until combined. Fold in chocolate chips. Refrigerate dough for 4-6 hours (or overnight--see notes above). Roll into 1-inch balls and set on baking sheet. Bake at 350°F for 8-10 minutes for a fudgier cookie, or for 12 minutes for a more crispy, dense cookie. Cool on a rack and store in an airtight container.

***

xo,
k.
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