Hello readers!
Well, I'm awfully embarrassed to share this with you, but I've got not-a-one final product picture this week--gasp! I know, right?? Terrible! In the hustle and bustle of the week, I made these cookies, threw them in the oven, let them cool, and then quickly packaged them up into their containers and took them to work to share with everyone. Sorry! As soon as I can make another batch, I'll replace the Mr. Milk Carton photo with a legit photo of these awesome cookies. Until then, you'll just have to trust me!
Double Chocolate Irish Cream Cookies
via Tasty Kitchen
Ingredients
- 1 cup Butter, Softened
- 1-½ cup Sugar
- 2 whole Eggs
- 1 teaspoon Vanilla Extract
- 8 Tablespoons Bailey's Irish Cream Liqueur
- 2-⅔ cups All-purpose Flour
- ½ cups Cocoa Powder
- 1 teaspoon Instant Coffee Powder (I used instant espresso powder)
- 1-¼ teaspoon Baking Soda
- ¼ teaspoons Salt
- 1 cup White Chocolate Chips
- ½ cups Milk Chocolate Chips
Whisk together flour, cocoa powder, instant coffee, baking soda and salt and mix until combined.
Cream butter, sugar, eggs and vanilla until fluffy. Add in Bailey’s one tablespoon at a time. Add flour mixture and mix until combined.
I used the mixer to mix in the chips, but put all the dough in this bowl to chill in the fridge.
Fold in chocolate chips. Refrigerate dough for 4–6 hours.
Roll into balls and set on a baking sheet.
Bake at 350ºF for 8–10 minutes.
Review
These cookies were tasty! Especially when they were warm and directly from the oven. The irish cream flavor was really subtle, with the star of the show really being the rich chocolate flavor from the cocoa powder, milk and white chocolate chips. The espresso/coffee powder also intensifies and deepens the chocolate flavor, which I thought was really yummy. These would be great served with a hot pot of coffee. Yum!
Season's Greetings!
Jennifer
Jessica's secret ingredient for "J" is jicama!!
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