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I love cookies. I’m sure you heard me say and write that before. This cookie is a slight variation from my chocolate chip cookie (everything but the kitchen sink). I guess with St. Patrick’s Day that passed and just wanted to include a little ‘Irish’ into this cookie. Like I always say, any cookie is good anytime. These are loaded with chocolate with a hint of cinnamon, espresso (of course there has to be a little coffee in it) and Irish cream. They’re soft cookies and you won’t be able to eat just one.
Chocolate Chunk Cookies with Irish Cream Liqueur
Ingredients
- 2 ¼ cups Flour
- ½ tsp Salt
- 1 tsp Baking Soda
- ¼ tsp Cinnamon
- 1 ½ Tbl Espresso Powder
- 1 cup Unsalted Butter, room temperature
- 1 cup Dark Brown Sugar
- 1/3 cup granulated Sugar
- 2 tsp Vanilla
- 4 Tbls ‘Baileys’ Irish Cream Liqueur
- 2 Eggs, room temperature
- 4 – 4 oz Semi-Sweet Chocolate bars, chopped
- Or 12 oz Chocolate chips
- ¼ – 1/3 cup Sliced Almonds, roughly crushed
Directions
- Preheat your oven to 375
- In a bowl, add the flour, salt, baking soda, cinnamon and espresso powder. Whisk until combined
- In the bowl of a mixer, beat the butter until fluffy. Add the sugars and beat until thoroughly combined. Add the eggs, one at a time, beating after each one until just combined and then continue to mix until fluffy. Add the vanilla and Irish cream and mix in until incorporated.
- On low speed, gradually add the flour mixture until just incorporated. Try not to over mix the dough. Then fold in the chocolate and almonds. Refrigerate for about 30 minutes.
- On a silicon or parchment lined cookie sheet, by tablespoon, drop or roll the cookie batter and place on the cookie sheet. They may spread (mine did not very much) so don’t place each one too close to each other. Bake for about 10-15 minutes until just a little golden around the edges but still a little soft in the middle. Let cool and continue to cool on a wire rack.
- Goes well with a cup of coffee.
Enjoy … gathering around the table with family and friends
