Hazelnut Baileys Dark Chocolate Chip Cookies

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:

Hazelnut Baileys

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

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.

Baileys Hazelnut Dark Chocolate Chip Cookies 2
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.

Hazelnut Baileys Dark Chocolate Chip Cookies 3
I’ll be taking the bulk of them to work, so I don’t eat them all myself!

Hazelnut Baileys Dark Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 6 dozen
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper, then set aside.
  2. In a medium mixing bowl, whisk the flour, baking powder and salt.
  3. 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.
  4. Using a small scoop, drop by tablespoon on the prepared baking sheets. Chill for 15 minutes, then bake for 13-15 minutes.
  5. 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!

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