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double chocolate cookies with Baileys Irish Cream on white parchment paper on a large cookie sheet.
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Baileys Double Chocolate Chip Cookies
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
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.
Course: Cookies
Cuisine: American
Keyword: Baileys Double Chocolate Chip Cookies
Servings: 12 cookies
Author: Michelle
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and then set aside.
  2. 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).
  3. Add in granulated sugar and brown sugar, and continue to cream the mixture until it is light and fluffy.
  4. Add in egg. Continue to cream the mixture until well combined.
  5. Next, add in Baileys Irish Cream, vanilla extract, baking soda, espresso powder, and salt. Mix until well combined.
  6. Add in flour and cocoa powder and mix until well combined.
  7. Finally, add in both semi-sweet and dark chocolate chips and mix until combined.
  8. 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.
  9. Bake for about 12-15 minutes, or until cookies are just set.
  10. Remove from the oven to cool. If desired, top with extra chocolate chips and a sprinkling of sea salt.
Recipe Notes

*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.