Irish Cream Chocolate Chip (Print out)

Soft, chewy treats blending Irish cream and chocolate chips for a festive delight.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, softened
05 - 3/4 cup packed brown sugar
06 - 1/4 cup granulated sugar
07 - 2 large eggs
08 - 1/4 cup Irish cream liqueur
09 - 1 teaspoon pure vanilla extract

→ Add-ins

10 - 1 1/2 cups semisweet chocolate chips
11 - 1/2 cup chopped toasted pecans or walnuts, optional

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy, approximately 2 minutes.
04 - Add eggs, Irish cream liqueur, and vanilla extract to the butter mixture. Beat until fully combined and smooth.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined. Do not overmix.
06 - Fold chocolate chips and nuts into dough using a spatula or wooden spoon until evenly distributed.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 11 to 13 minutes until edges turn golden brown and centers appear just set.
09 - Allow cookies to cool on baking sheets for 3 minutes, then transfer to a wire rack for complete cooling.

# Expert Advice:

01 -
  • The Irish cream liqueur makes these taste like a dessert martini in cookie form, but nobody needs to know you used alcohol.
  • They're soft and chewy right out of the oven, the kind of cookie that makes you question why you don't bake more often.
  • Twenty-four cookies in under an hour means you can actually have something homemade without abandoning your entire afternoon.
02 -
  • Room temperature butter and eggs are the difference between smooth dough and a lumpy mess that fights back.
  • The Irish cream liqueur will make the dough a little looser than regular cookie dough, but that's exactly what creates that signature chewy texture.
  • Pulling the cookies out when the centers still look slightly soft is the secret to that perfect chewiness everyone raves about.
03 -
  • Toasting the pecans or walnuts yourself makes them taste about ten times better than using raw ones—it's a small effort that pays off immediately.
  • If you're worried about the alcohol content, baking actually burns off most of it, leaving just the flavor and the sophistication behind.
Go back