Each member of my family has their preferred version of chocolate chip cookie. My son will only eat the classic version and nothing else – he is a purist!
The rest of us are more willing to try new versions because, well . . . why not?! There is something magical about chocolate chip cookies whether it is the classic, your personal favorite, or a fun new variation.
I usually have a bottle of Baily Irish Cream on hand but liquor stores usually carry mini bottles if you don’t want to buy a big bottle. These cookies are fantastic and are completely appropriate any time of year – although I do encourage making a batch for St. Patrick’s Day!
If you prefer to make these without any alcohol, check the Notes at the bottom for a couple of ideas!
Ingredients:
- 2 1/2 cups all-purpose flour
- 3/4 tsp. salt1 tsp. baking soda
- 1/2 tsp. ground cinnamon
- 1 1/2 tsp. espresso powder
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 1 1/2 tsp. vanilla extract
- 3 Tbsp. Irish Cream Liqueur (I use Baileys because that is what we keep on hand)
- 2 large eggs, at room temperature
- 12 ounces semi-sweet chocolate chips
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