The manufacturing process is extremely simple, you just require to follow the techniques that we have actually written on this page. The following are the phases of how to prepare BAILEY’S CHOCOLATE COOKIES.
For my third and final Bailey’s dessert recipe, we turn to….(drumroll please)….COOKIES!
Most of my friends will tell you that I’m slightly addicted to making cookies. And it’s true. I love them! So for St. Patrick’s Day, it only seemed appropriate to pull out the Bailey’s to make a batch. Of course, they also called for chocolate. Lots of chocolate.
1 1/2 cups sugar
1 tsp. vanilla extract
2 2/3 cups flour
1/2 cup unsweetened cocoa powder
1 1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. instant coffee powder (optional)
8 Tbsp. Irish Cream (I prefer Bailey’s)
1 cup white chocolate chips
In a separate bowl, whisk together the flour, cocoa powder, instant coffee, baking soda and salt until combined.
Using an electric mixer, use the paddle attachment to cream together butter, sugar, eggs and vanilla until fluffy. Add in the Irish cream one tablespoon at a time, scraping down the sides of the bowl if needed to be sure that everything is well combined.. Add the dry ingredient mixture, and continue mixing until combined. Fold in chocolate chips. Refrigerate dough for at least 2 hours.