Baileys Chocolate Chip Cookies

March 11, 2019

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Here we are, with St. Patrick’s Day only 6 days away. That means it is time for me to start my annual St. Patrick’s Day blog-a-thon. Yup, I’ll be sharing one lovely Irish-y recipe everyday with you, right up to the big day this Sunday March 17th! Now I think managing to publish one recipe daily for seven days is a pretty impressive feat. But, a few years ago I was completely mad and used to start on March 1st and do a new recipe each day until March 17th. That is why you can find over 100 delicious St. Patrick’s Day recipes on my blog. If you’d like to take a peek at my past St. Patrick’s Day posts, you can click Runcible Eat/Recipes up at the top navigation bar and scroll down to the St. Patrick’s Day category. That’s where you’ll find them! And stay tuned here for my latest additions this year. I’m going to kick this whole thing off with this lovely recipe for Baileys Chocolate Chip Cookies!

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Soft and pillowy, these cookies are a bit more cake-like than your traditional chocolate chip cookies due to the addition of cream cheese and cornstarch. Another thing they’ve got on your average chocolate chip cookies is that these little devils are infused with Baileys. And let me tell you, that decadent Baileys flavor is very prominent. An what flavor is more evocative of Ireland…you know I mean besides Guinness…oh and whiskey. But then again whiskey is in the Baileys, so there you go.

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Folks absolutely love Baileys. In fact, on December 3rd, 2007, the manufacturers of the beloved liqueur, announced the sale of the billionth bottle of Baileys since it was first introduced. A billion is a lot right? But you’re probably thinking, yeah but Baileys has been around for ever. They’ve had a lot of time to get to 1 billion. You’d be wrong. Baileys wasn’t introduced until 1973! Hard to believe! Baileys was the first Irish Cream to go on the market as well. There have certainly been plenty of  imitators since then, but Baileys continues to rule supreme.

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And a little birdie just told me that the Baileys folks have introduced Irish Cream flavored chocolate baking chips! The chips are at a few select retailers right now but will roll out nationwide ahead of Easter this year. If you just can’t wait, you can also get ahold of them on Amazon. I have provided a link below.

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But back to the Baileys Chocolate Chip Cookies we have today. The Baileys is in the batter, not the chips. And Oh my does it pair so well with those rich chocolate morsels. So easy to make and even easier to scarf down with a cold glass of milk…or maybe a nice cup of coffee spiked with a bit of Baileys. Don’t worry, I’ll never tell!

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Baileys Chocolate Chip Cookies

  • Servings: 30 cookies - depending on how you scoop them
  • Difficulty: easy
  • Print

recipe from: Tutti Dolci

Ingredients:

  • 2 cups flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 6 Tbsp unsalted butter, at room temperature
  • 3 oz reduced-fat cream cheese, softened
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1 large egg
  • 3 Tbsp Irish Cream
  • 12 oz. semisweet chocolate chips

Directions:

Whisk together flour, cornstarch, baking soda, and salt in a medium bowl.

Beat butter and cream cheese in a large mixer bowl at medium speed until smooth; add sugars and continue to mix until creamy.

Beat in egg, then add Baileys and mix in until combined.

Reduce speed to low and gradually add flour mixture; taking care to mix just until incorporated. Fold in chocolate chips, cover dough, and chill in the refrigerator for 2 hours or overnight.

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Using a medium cookie scoop, scoop out the batter and place 2″ apart on the prepared baking sheet. Flatten the scoops slightly.

Bake for 12 minutes, until the tops and edges are just turning golden brown. Cool for 5 minutes on the baking sheet and then transfer to a wire rack to cool completely.

Enjoy!

Baileys Chocolate Chip Cookies brought to you by: Runcible Eats (www.leaandjay.com)

Useful links for Kitchen Tools & Ingredients for Baileys Chocolate Chip Cookies:

Kitchen Aid Artisan Series 5 Qt. Stand Mixer

OXO Good Grips Medium Cookie Scoop

Baileys Original Irish Cream Baking Chips – These are not actually used in this recipe, but I promised you the link – so here it is!

 

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Bacon Chocolate Chip Cookies

May 30, 2011

That’s right! Bacon Chocolate Chip cookies!!! My husband had scheduled a band rehearsal a week or so ago. He plays in several different groups and the folks from this ensemble hadn’t been here to play in quite some time. I wanted to whip up some sort of treat for the guys. Jay assured me that the Bacon Chocolate Chip cookies were the way to go. He was right. They were a big hit! In fact, I think these chocolate chip cookies are the best I’ve ever had, without the bacon. When you add that great, savory, salty bacon flavour to the sweet, chocolaty cookie….watch out! Perfection!

Bacon Chocolate Chip Cookies

recipe from The Craving Chronicles

makes 52 cookies

Ingredients:

  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 2/3 cups (8 1/2 ounces) all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 2 1/4 cups bittersweet chocolate chips, at least 60 percent cacao content
  • 6 slices crisp cooked bacon, chopped

Directions

In a medium bowl, whisk together flours, baking soda, baking powder and salt. Set aside.

Using a mixer with paddle attachment, cream together butter and sugars until light and fluffy, about 5 minutes. Add eggs one at a time, incorporating completely after each addition. Add vanilla. Reduce mixer to lowest speed and carefully add flour mixture. Mix until just combined. Fold in chocolate chips by hand.

Cover dough with plastic wrap and refrigerate 24 – 36 hours, up to 72 hours.

When ready to bake, set dough out at room temperature. Preheat oven to 350°F. Line two baking sheets with Silpats or parchment paper.

When dough has warmed enough to be pliable but not too soft, fold in chopped bacon. Using a 1 tablespoon cookie scoop, measure cookies out on a baking sheet. Bake one sheet at a time, 15-20 minutes or until edges are starting to brown. Cool 2-3 minutes on baking sheet, then transfer to a wire rack to cool completely.


Oh No I didn’t……Oreo Stuffed Chocolate Chip Cookies!

February 17, 2011

Mega Cookies!

Yup! Don’t ya know it, I actually did! A couple of days ago Jay e-mailed me a link to Buns in My Oven blog. I have to say, take a look at it-its an absolutely fantastic site. I am totally addicted to it now. She doesn’t publish a lot of recipes for entrée type items, but oh my….the desserts. Stunning! She seems to love peanut butter just as I do as well, which is very endearing. Anyway, recently she posted a recipe for Oreo Stuffed Chocolate Chip Cookies. I absolutely could not stand it until I tried it out. What can I say that you already haven’t imagined? These cookies are just unbelievable, for so many reasons. Of course they are wonderfully yummy. They are also outrageously huge! Good Lord! I really had some fun making this recipe because it was my first real use of my new Kitchen Aid Stand mixer.

Fabulous Christmas Prezzie at work

Yay, oh Yay! Thanks so much Mom and Da. This stand mixer rocks! In addition, I’ve never really baked anything that made me giggle so much during the process. I was literally giddy the whole time and each time Jay stopped into the kitchen, he began laughing as well. I guess they really are that ridiculous. So how are these mood boosting cookies made? Basically you make the chocolate chip cookie dough and then you place one cookie scoop full of dough on the top and bottom of an Oreo cookie.

You then pinch the edges together around said Oreo and bake it.

Ready to be baked

 

Hot out of the oven

Voila! I would say they are little chunks of heaven, but as I mentioned before these cookies are far from little. They are the “Big Hosses” of the cookie world.

Now that's one BIG cookie!

Needless to say, we couldn’t have eaten all of these huge cookies ourselves….Well, actually we probably could have, but what with the supposed diet and all….So I made cute “cookie bomb” packages and sent them off with friends.

Cookies wrapped and ready to go!

You’ve gotta try ’em.

Yum!

Oreo Stuffed Chocolate Chip Cookies (recipe from Buns in My Oven)

*  2 sticks butter, softened

*  3/4 cup packed brown sugar

*  1 cup white sugar

*  2 large eggs

*  1 tablespoon vanilla extract

*  3 1/2 cups all-purpose flour

*  1 teaspoon salt

*  1 teaspoon baking soda

*  10 ounces semi-sweet chocolate chips

*  1 package Oreo cookies

Preheat oven to 350 degrees.

In the bowl of a stand mixer (that your parents may have gotten you for Christmas…Thanks bunches again Mom and Da) cream together the butter and sugars. Add in the eggs and vanilla and mix until well combined.

In a separate bowl, mix the flour, baking soda, and salt. Slowly add to the wet mixture and combine thoroughly. Stir in the chocolate chips.

Chill the dough for 15 minutes to make it easier to work with and to keep the dough from spreading when baking.

Using a cookie scoop place one scoop of dough on top of a Oreo Cookie. Place another single scoop on the bottom of the Oreo to creat a cookie sandwich. Seal the edges together to completely close in the Oreo.

Place the balls of cookie dough on a parchment lined baking sheet and bake for 9-13 minutes. Let cool for 5 minutes and then transfer to a wire rack.

Dogs love cookies!


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