Yes, another Baileys recipe. Between the baking and the drinking, I’m honestly surprised I still have roughly half a bottle of the original stuff left! Last week I came across something that I considered a gift from the gods on one of the food porn websites I frequent:
Baileys with a Hint of Hazelnut. If you know me at all in the slightest, you know I go CRAZY for anything hazelnut. Coffee, creamer, ice cream…I’m actually excited to go grocery shopping this weekend just so I can try the new Hazelnut Macchiato at Starbucks. I had hoped that the liquor store here in town would carry the Baileys, and sure enough, they did! I decided (besides having a drink) that I needed to bake with it. So I made cookies.
Hazelnut Baileys Dark Chocolate Chip Cookies. I found the original recipe on SavorySimple. The cookies looked gorgeous, and even though I’m not normally a fan of white chocolate, I figured they can’t be all bad–They’ve got Baileys in them. But I decided after seeing the Hazelnut Baileys, dark chocolate might be better suited for them. So that’s what I went with.
Jay thought they smelled almost like butterscotch, and I suppose they do. There’s quite a lot of butter in them. The darker chocolate cuts a little of the sweetness from the Baileys, but overall they are good.
- 1⅓ cup unsalted butter, room temperature
- 6 oz. sugar
- 6 oz. brown sugar
- 2 eggs
- ½ C Hazelnut-flavored Baileys Irish Cream
- 16 oz. all purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 8 oz. dark chocolate chips
- Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper, then set aside.
- In a medium mixing bowl, whisk the flour, baking powder and salt.
- In the bowl of a stand mixer, using the paddle attachment, cream the butter and sugars on high for 2-3 minutes. Lower the speed, then add the eggs one at a time, followed by the Baileys. Slowly add the flour. Stir in the chocolate chips.
- Using a small scoop, drop by tablespoon on the prepared baking sheets. Chill for 15 minutes, then bake for 13-15 minutes.
- Cool for 5 minutes on the baking sheets, then cool completely on a wire rack.
As the original recipe used ounces, rather than cups, I got out my digital scale and did the same. I added more chips, though, just because I like a lot of chocolate in my cookies. All in all, I’m pleased with the results! And on second thought, I’m keeping these for myself!