Homemade Bailey's Chocolate Cookies
- Yield 30
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
Homemade Bailey's Chocolate Cookies is a dessert recipe on Avoteb. The yield on the card is 30. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 30 servings
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated white sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/4 cup Bailey’s Irish Cream
- 1 1/4 cups (150g) all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3/4 teaspoons baking soda
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon espresso powder (optional)
- 1 cup white chocolate chips
- flaky sea salt
Method
Stir the wet ingredients. Cream the butter and sugars in a large mixing bowl until light and fluffy (2–3 minutes). Tip in the eggs, one at a time, mixing well after each. Stir in vanilla and Bailey’s.
Stir the dry ingredients. In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder.
Mix Gradually mix dry ingredients into the wet until just combined. Stir in white chocolate chips.
Chill dough for 30 minutes (recommended for thicker cookies).
Prep dough. Warm oven to 350°F (175°C). Line baking sheets with parchment. Scoop dough into 2-tablespoon balls and place 2 inches apart.
Roast Roast for 10–12 minutes, or until edges are set and centers still look slightly soft. Cool on the baking sheet for 5 minutes, then move to a wire rack. Scatter with flaky sea salt and enjoy!
