These fudgy Baileys Double Chocolate Chip Cookies are my favorite dark chocolate cookie base with a Baileys Irish Cream flavor. The Irish cream pairs incredibly well with the rich chocolate cookie flavor, and it’s an easy St. Patrick’s Day dessert.
Dark Chocolate Chip Cookies with Baileys Irish Cream
I think it’s safe to say the world’s favorite cookie is a classic chocolate chip cookie, which is understandable. A perfect chocolate chip cookie—soft and chewy with sweet vanilla and loads of chocolate chips—is one of the best comfort foods in the universe.
However, I think my all time favorite cookie, is a double chocolate chip cookie. Truthfully, it’s the rich chocolate fudge base that I can’t resist. I’ll take a double chocolate cookie filled with white chocolate chips, peanut butter chips (OMG, note to self—get on that stat), turned into a chocolate cream pie cookie cup, or even turned into a chocolate cookie bar filled with marshmallow and Oreo crumbs.
When I was younger, my sister was a cheerleader at our school. Each year for her fundraiser, she had to sell Otis Spunkmeyer cookie dough, and I lived for those fundraisers. My parents, the kindhearted souls they were, always bought a nice amount of cookie dough from her. Always peanut butter, oatmeal raisin, and double chocolate chip.
And thus, my obsession with the double chocolate chip cookie began. To give it a Saint Patrick’s Day twist, we add in a little Baileys Irish Cream to just give them a little extra something something.
Four Reasons These Chocolate Baileys Cookies Are My Favorite:
- Baileys Irish Cream: It’s just a hint of Baileys in these chocolate chip cookies, but it really creates such a unique flavor and also brings out the flavor of chocolate.
- Chocolate Chips: I’m a big believer in using multiple types of chocolate in cookies, because it adds such a depth of flavor. We use a mixture of dark chocolate chips and semi-sweet chocolate chips.
- Dark Chocolate: Speaking of chocolate, we use dark chocolate cocoa powder in this cookie dough. Hersheys Special Dark Cocoa Powder is my go to cocoa powder, but if you can’t find it, you can substitute regular cocoa powder.
- No Chill Cookie Dough: I love a cookie dough that doesn’t require any chilling, and these fit the bill!
If you love Baileys Irish Cream flavor, then you HAVE to try my Tiramisu made with Baileys, and these Cream Cheese Frosted Baileys Chocolate Cookies.
Baileys Chocolate Cookie Ingredients:
- Unsalted Butter: I always use unsalted butter in my cookie because I get to control the salt content. I like to add sea salt to the tops of the cookies, which is a more flavorful salt, and if I used salted butter, the cookies would be too salty.
- Granulated Sugar
- Brown Sugar: Brown sugar is a key ingredient in cookie recipes, because it adds extra moisture, which makes these really chewy chocolate cookies (the granulated sugar makes the cookies have the perfect buttery, crisp edge).
- Egg
- Baileys Irish Cream: You can use another Irish Cream Liqueur if you prefer, but Baileys is my favorite one.
- All Purpose Flour
- Baking Soda
- Salt
- Espresso Powder: This is an optional ingredient, but espresso powder enhances the flavor of chocolate.
- Dark Chocolate Cocoa Powder: Hershey’s Special Dark is my favorite
- Vanilla Extract
- Chocolate Chips: Semi-sweet and dark chocolate are my favorite to use in this recipe.
- Sea Salt: A little extra sea salt on top makes all the difference.
How To Make These Double Chocolate Chip Bailey’s Cookies:
This is a pretty basic overview of how to make this recipe for Double Chocolate Cookies with Irish Cream. You’ll find more complete and comprehensive instructions in the printable recipe card below.
Step 1: In a bowl with a hand mixer (or in the bowl of a standing mixer), cream the butter until it is light and fluffy. Add in the brown sugar and the granulated sugar. Mix until light and fluffy.
Step 2: Add in the egg and mix until combined.
Step 3: Add in the Baileys liqueur and mix until combined.
Step 4: Next, add in baking soda, salt, espresso powder, and vanilla extract. Mix until combined.
Step 5: Add in the flour and cocoa powder, and mix until well combined. Scrape down the sides of the bowl and mix again.
Step 6: Lastly, add in the chocolate chips and mix until combined.
Step 7: Using a cookie scoop or two spoons, scoop the cookie dough onto a large cookie sheet lined with parchment paper. I like to use a large cookie scoop, which is about roughly 1 1/2 Tbsp – 2 Tbsp of cookie dough per cookie.
Step 8: Bake for 12-14 minutes, or until cookies are just set on top. Remove the oven to cool
Step 9: If desired, press a few more chocolate chips on top of each cookie and sprinkle with sea salt.
Step 10: Pro Tip: If you want perfectly circular cookies, take a circle cookie cutter that is bigger than each baked cookie, and spin it around the cookies clockwise as soon as they are out of the oven. This pushes the cookies back into a perfect circle.
Storage Tips:
You can store these Baileys Irish Cream Chocolate Cookies at room temperature in an airtight container, or you can store them in the fridge.
You can also freeze the cookie dough by scooping the dough into cookie dough balls and placing them in an airtight container and freezing for up to 3 months. You can bake the dough frozen (the cookies will take longer to bake) or you can let them come to room temperature and bake them.
Can I Use Irish Cream Coffee Creamer?
If you do not have Irish cream liqueur or want to make these alcohol free, you can use an Irish Cream Coffee Creamer. To the best of my knowledge, Baileys Irish Coffee Creamer is discontinued in the US, but can be found in Canada. I believe International Delight makes an Irish Cream coffee creamer.
Looking for some other St. Patrick’s Day recipes? I got you:
- Lucky Charms Sugar Cookie Truffles
- Lucky Charms Rice Krispie Treats
- Chocolate Cookies with Baileys Cream Cheese Frosting
- Mint Chocolate Cream Pie
- Pistachio Pudding Pie
Final Cookie Baking Tips and Tricks:
- Cocoa Powder: If you do not have Dark Cocoa Powder (dutch processed cocoa), in this double chocolate cookie recipe, you can substitute unsweetened cocoa powder (natural cocoa powder). HOWEVER, if you can, I *highly* suggest making these Baileys Double Chocolate Chip Cookies with dark cocoa powder first. They are a much richer and tastier cookie. Plus, they are not as dry in texture as chocolate cookies made with unsweetened cocoa powder (you can trust me—I’m a double chocolate chip cookie snob).
- Chocolate Chips: I like to mix my chocolate chip flavors so I used a combination of dark chocolate chips and semi-sweet chocolate chips. However, you can use one or the other, or milk chocolate chips, or white chocolate chips.
- Room Temperature Ingredients: When baking cookies, it’s best if all your ingredients are at room temperature. The dough will come together better.
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup brown sugar
- 2/3 cup granulated sugar
- 1 egg
- 1 1/2 Tbsp Baileys Irish Cream Liqueur
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp espresso powder, optional
- 1 1/4 cup all purpose flour
- 1/3 cup dark chocolate cocoa powder (dutch-processed cocoa powder; Hershey’s special dark is my favorite*)
- 1 cup semi-sweet chocolate chips
- 1/2 cup dark chocolate chips
- Sea salt, optional
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and then set aside.
- In a large bowl with a hand mixer or in the bowl of a standing mixer, cream the unsalted butter until light and fluffy (about 1 minute).
- Add in granulated sugar and brown sugar, and continue to cream the mixture until it is light and fluffy.
- Add in egg. Continue to cream the mixture until well combined.
- Next, add in Baileys Irish Cream, vanilla extract, baking soda, espresso powder, and salt. Mix until well combined.
- Add in flour and cocoa powder and mix until well combined.
- Finally, add in both semi-sweet and dark chocolate chips and mix until combined.
- Using a large cookie scoop (which equals about 2 Tbsp of dough*), scoop balls of cookie dough and place on the prepared baking sheet, about 2” apart.
- Bake for about 12-15 minutes, or until cookies are just set.
- Remove from the oven to cool. If desired, top with extra chocolate chips and a sprinkling of sea salt.
*Cocoa Powder: This recipe is best with a dark chocolate cocoa powder (dutch processed) like Hershey’s Special Dark Cocoa Powder, but you may substitute unsweetened natural cocoa powder.
*Chocolate Chips: I like to add more chocolate chips to each cookie after they have baked, but that is optional.
*Cookie Scoop: A large cookie scoop is generally about 2 Tbsp of dough. A medium cookie scoop is about 1 Tbsp of dough. If you prefer to use a medium cookie scoop, you will probably be able to get about 22-24 cookies instead of 12 large ones.
Here are some other Chocolate Lovers Recipes:
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