Go Back
Double Chocolate Cookies

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 chocolatey goodness, but with delicious Bailey’s Irish Cream! The result is an amazingly soft – yet crispy – cookie that’s bursting with incredible flavour.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 24
Course: Dessert
Cuisine: Global
Calories: 131
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups 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 large egg
  • 2 tbsp cocoa
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1/4 tsp Kosher salt
  • 100 g dark chocolate chunks

Equipment

  • large baking sheet
  • parchment paper
  • stand mixer (or hand mixer)
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Chop the dark chocolate into small chunks, measure and separate all ingredients.
Cooking + Assembly
  1. 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.
  2. 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 F.
  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.
  6. Place the cookies onto a cooling rack and let cool before serving.

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.