When I took my first bite of a warm and gooey one? I nearly keeled over right there out of bliss. I don't usually wax so poetic about my own baked goods, but lordy. Please make these. You will not be disappointed. Unless you're strange. And that's your own cross to bear. I can't help you become un-strange.
Double Fudge Irish Cream Cookies (via Tasty Kitchen)
- 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
- 1-¼ teaspoon Baking Soda
- ¼ teaspoons Salt
- 1 cup White Chocolate Chips
- ½ cups Milk Chocolate Chips
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.
The butter, sugar, eggs and vanilla become acquainted. Get real friendly, even.
The magic starts with the addition of Bailey's. Mmmmm Bailey's...
Cocoa, flour and instant coffee, along with their nerdy cousins salt and baking soda, join the fray. The dough is super thick, if you couldn't tell.
The chips are mixed in and it's ready to be refrigerated. You'll want to skip the refrigeration step, but let me assure you, cookies are almost always better if you've refrigerated the dough first.
Marvel at the mess I made. Don't be like me.
Oh hi, dough! You're ready now? Okay! Boy, you sure are hard. Maybe that's because I had to leave you in the fridge overnight? That's my fault, you say? Psh. How rude. My other dough does not have such lip.
Delightful little cookies, ready to be gobbled. After you let them sit for a bit, though. Trust me.
They may not look like much, but hoooo boy, they are GOOD.
Seriously, are you hypnotized yet?
Make them, eat them, call them George, and love them forever and ever.