Double Chocolate Irish Cream Cookies
With St. Patrick's Day just around the corner we found inspiration for a new take on an old favourite. For this Double Chocolate Irish Cream Cookie recipe we've combined our original Dark Chocolate Chunk Cookies with not only more chocolately goodness, but with delicious Bailey's Irish Cream! The result is an amazingly soft - yet crispy - cookie that's bursting with incredible flavour.
Servings: 24 yield(s)
Prep Time: 40 mins
Cook Time: 15 mins
Total Time: 55 mins
Ingredients
  • 1 1/2 cup all-purpose flour
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup salted butter (softened)
  • 1/4 cup Irish Cream
  • 1 egg
  • 2 tbsp cocoa
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1/4 tsp Kosher salt
  • 100 g dark chocolate (chunks)
Instructions
    Mise en Place
  1. Assemble equipment: large baking sheet, plastic wrap or parchment paper, stand mixer, measuring cups and spoons. Chop the dark chocolate into small chunks, measure and separate all ingredients.
    2. Cooking and Assembly
  2. Add all ingredients - with the exception of the dark chocolate chunks - to the bowl of a stand mixer and mix on medium speed until fully blended and a smooth dough has formed. Add the chocolate chunks and mix on low speed for an additional 1 minute.
  3. Remove cookie dough from the bowl and roll into a long cylinder on a piece of plastic wrap or parchment paper. Wrap the dough and refrigerate for 30 minutes.
  4. Preheat the oven to 350 degrees.
  5. Remove from the fridge and cut the dough into equally-sized pieces. Roll into small balls and place on a large baking sheet, pressing down to flatten the ball somewhat. Place into the oven and bake for 15 minutes. Place the cookies onto a cooling rack and let cool before serving.
Recipe Notes

I've used a 100g bar of Lindt 85% dark chocolate (chopped into chunks) for the this recipe, but this can be replaced with regular chocolate chips or a different kind of chocolate (e.g. milk chocolate). Sprinkle with a pinch of salt flakes or sea salt before cooking in order to enhance the flavour even further. If you don't have 30 minutes to wait for the dough to cool in the fridge you can always pop it in the freezer for a few minutes instead.