Baileys Chip Cookies Recipe

Baileys Irish Cream Chocolate Chip Cookies Baker by …

WEBDec 7, 2019 · Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour mixture, stirring only until the flour begins …

Rating: 4.9/5(55)
1. In a large bowl combine flour, salt, baking soda, cinnamon, and espresso powder; whisk well to combine then set aside.
2. In a separate large bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine butter and both sugars and beat on medium-speed until light and fluffy, scraping the sides and bottom of the bowl as needed; about 2 minutes.
3. Add in the vanilla extract and baileys Irish cream, and beat until combined.
4. Beat in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour mixture, stirring only until the flour begins to disappear. Fold in the chocolate chips.

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Baileys® Chocolate Chip Cookies Allrecipes

WEBApr 5, 2021 · Fold in chocolate chips and refrigerate dough for 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Spray 2 baking …

1. Whisk flour, baking soda, and salt together in a bowl and set aside.
2. Heat butter in a small pa on low heat until melted. Remove from heat, stir in Irish cream liqueur, and let cool.
3. Combine white and brown sugar in a large bowl and pour in cooled butter and Irish cream liqueur. Beat with a hand mixer for about 1 minute. Add in egg and mix well, then add vanilla paste.
4. With the mixer on low, slowly add in mixed dry ingredients, about 1 cup at a time, until just mixed together. Fold in chocolate chips and refrigerate dough for 1 hour.

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Bailey’s Irish Cream Chocolate Chip Cookies Mind …

WEBSep 13, 2016 · Cover the bowl with plastic wrap and place in the refrigerator for at least an hour to chill, preferably 2. Remove bowl from …

1. Preheat oven to 350° Fahrenheit. Line 2 cookie sheets with parchment paper. In a medium bowl, combine flour, cornstarch, baking soda, salt, and cocoa powder. Mix briefly with a fork to combine and set aside.
2. In a bowl of an electric mixer fitted with a paddle attachment (hand mixer and large bowl work here too), over medium/high speed, cream the butter and the sugars until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and Baileys in a stream and mix until combined. Stop and scrape the mixer to incorporate ingredients.
3. Turn the mixer speed to low and add the flour mixture all at once. Mix until mostly combined. It’s fine if you see some flour bits. Remove bowl from the mixer and fold in the chocolate chips. Cover the bowl with plastic wrap and place in the refrigerator for at least an hour to chill, preferably 2.
4. Remove bowl from fridge. With a medium sized cookie scoop, scoop out portions of cookie dough and place them at least 2" apart on the baking sheet. Place trays in the oven and baked for 9-10 minutes. The cookies should have lost their sheen and may be browned around the edges.

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