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 cooks.com
- 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.
3 thoughts on “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!
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