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These cookies were a great alternative to the traditional chocolate chip cookies. Light and fluffy thanks to the cake flour, and with just a hint of Bailey’s after their cooked.

Bailey’s Irish Cream Chocolate Chip Cookies

Adapted from


  • 1/2 c. unsalted butter
  • 1/2 c. granulated sugar
  • 1/2 c. brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1/2 c. Bailey’s original Irish Cream liquor
  • 2 1/4 c. cake flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 6 oz. semi-sweet chocolate chips
  • 3/4 c. coconut

Preheat oven to 375F and line two baking sheets with parchment paper.

In a stand mixer fitted with the paddle attachment, cream butter, sugars and eggs on high-speed until fluffy.

Add vanilla and Bailey’s until combined.

Add cake flour, baking soda and salt.

With a rubber spatula, fold in chocolate chips and coconut.

Using a tablespoon, drop dough on prepared baking sheets.

Bake for 8-10 minutes.

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3 Responses to “Bailey’s Chocolate Chip Cookies”

  • Thanks for sharing! I determined I’m not a big fan of the Bailey’s, but I loved the texture with cake flour!

  • The Bailey’s definitely gives the cookies a different flavor. But I’m glad you liked the texture. Let me know if you try the cake flour with another recipe and how it comes out!

  • piwakit:

    So, I’m a fan of the cake flour for some cookies. I make a melt-in-your-mouth pecan sandie with cake flour – so good. A real hit around the holidays

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