I’d decided to move away from cupcakes for a little while, even though I ordered myself some new piping tips that arrived recently. I know they’re so passé and all, but I like making them better than I like making whole cakes, plus, they’re more fun/easier to decorate. However, I’m getting a bit burned out on them, so I turned my attention to my other baking love: Cookies. And I came across the perfect recipe.
1/2 C unsalted butter, melted and cooled for 10-15 minutes
1 C brown sugar
1/2 C sugar
1 egg + 1 egg yolk, at room temperature
2 tsp vanilla extract
1/4 C Baileys Irish Cream
1 tsp Kahlua
1 C chocolate chips
sea salt for topping
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper and set aside.
Mix the flour, cocoa, coffee powder, salt and baking soda in a bowl and set aside. In the bowl of a stand mixer, combine the melted butter and sugars. Add in the egg, egg yolk, and vanilla. With the mixer on low, slowly add the liquors.
With the mixer still on low, slowly add flour and mix until a dough forms – it may look crumbly at first, but eventually will come together. If necessary, you could add another teaspoon of liquor. Fold in the chocolate chips. Refrigerate dough for 30 minutes.
Using a medium scoop, roll the dough into balls. Set on a non-stick baking sheet with 2 inches between each. Bake for 10-12 minutes or until the edges are set and the middles are still soft. The centers should be puffy. Do not over-bake. Remove from oven and immediately sprinkle with sea salt. Cool for 5 minutes, then remove to a wire rack to cool completely.
Oh wow…Salty, sweet, chocolatey…Boozy, even! So so very delicious! I’ve had the recipe in the back of my mind for ages, and I’m SO glad I finally got around to making it. If you’ll excuse me now, though, I have a date with a pile of cookies and a gallon of milk!