Baileys Chocolate Chip Cookies Recipe Girl®
How To Make Baileys Double Chocolate Chip Cookie Recipe. Prepare. Preheat oven to 350 and prepare a cookie sheet with parchment. Set to the side. Combine the dry ingredients. Combine all the dry ingredients in a bowl. Combine all the wet ingredients. Cream the butter with the sugar, add the eggs and vanilla.
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Combine well before adding in the Bailey's. Mix once again. Add the dry ingredients in a little at a time, mixing into the wet mixture as you go. Fold in the chocolate chips. Chill the dough in the fridge for a minimum of 2 hours before baking. Preheat the oven to 350°F and line a baking sheet with parchment paper.
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Preheat the oven to 350 degrees and line a large baking sheet with parchment paper. Set aside. In a large bowl with hand mixer (or with a standing mixer), cream butter, granulated sugar, and brown sugar together until light and fluffy. Add in the egg and egg yolk, and mix until combined.
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Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour mixture, stirring only until the flour begins to disappear. Fold in the chocolate chips. Cover the bowl and chill the dough for at least 2 hours (and up to 3 days) before baking.
FileChocolate chip cookies in the oven, March 2008.jpg Wikimedia Commons
Add the dry ingredient mixture, and continue mixing until combined. Fold in chocolate chips. Refrigerate dough for at least 2 hours. Roll or scoop into balls and set on a greased baking sheet. Bake at 350 for 8-10 minutes. Remove and carefully transfer cookies to a cooling rack to cool. Keep remaining dough refrigerated until use.
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In a stand mixer, cream together butter, granulated sugar and brown sugar at medium high speed until smooth and creamy and butter is lighter in color, about 2-3 minutes. Beat in the eggs, one at a time, Bailey's Irish cream, and vanilla extract. In a medium bowl, combine flour, espresso powder, baking soda, and salt. Reduce the mixer speed to low.
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Preheat the oven to 375°F. Remove the bowl of dough from the refrigerator, uncover it, and put on a pair of vinyl gloves. Then, using a ¼ cup ice cream scoop, portion out the dough. Place the scooped dough into your gloved hand. Then, using both hands, roll the dough into a ball.
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In a medium bowl, whisk together the flour, salt, cornstarch, and baking soda. Set aside. In a separate bowl, use an electric mixer to combine the sugars and butter; beat until combined. Mix in the eggs, vanilla, and Baileys. Add in the dry ingredients, and mix until fully incorporated. Stir in the chocolate chips.
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Preheat oven to 350° F. Line baking sheets with parchments or silpats (see note) and set aside. In a large bowl, combine dry ingredients (flour, baking powder, baking soda, and salt). Set aside. In the bowl of a stand mixer, beat butter, sugar, and brown sugar until light and fluffy. Scrape down the sides of the bowl.
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Instructions. Preheat oven to 350 degrees. In a stand mixer with a paddle attachment, beat butter and vegetable shortening. Add brown sugar, granulated sugar, pure vanilla extract and beat until combined. Drop in eggs, one at a time, beating after each addition. Add Bailey's Irish Cream and beat until combined.
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Mix well, then mix in the Baileys. To the wet ingredients, slowly add the dry ingredients mixing after each addition. Hand mix in the chocolate chips or chocolate chunks. Place the bowl of dough into the refrigerator for at least 2 hours, up to 24 hours. Preheat the oven and line two baking sheets with parchment paper.
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Instructions. In a large mixing bowl cream together the softened butter and sugars (light brown sugar and granulated sugar) until smooth and light. Mix in the eggs, Baileys Irish Cream, vanilla extract, baking soda, and salt until evenly distributed. *Add a tablespoon or two of your flour if the cookie dough is curdling.
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When cookies are cool enough to handle without denting or breaking, melt your chocolate in a small bowl (separate bowl) in the microwave in 20 second increments until melted - don't burn the chocolate! Dip the baileys chocolate chip cookies into the chocolate as desired, and then place on parchment paper. Then add sprinkles as desired.
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In a separate large bowl, using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment) combine butter, dark brown sugar, and granulated sugar on medium speed. Beat until light and fluffy - about 2 minutes and scrape the sides and bottom of the bowl as needed. Add the vanilla extract and Irish Cream.
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Bake at 350 degrees for 6-7 minutes. 6. Allow cookies for to cool for one minute on cookie sheet, then move to a cooling rack to finish cooling. 7. When ready to dip cookies in chocolate, melt white chocolate chips in a small bowl in the microwave. Use 30 second increments, to not burn the chocolate. 8.
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Add the vanilla extract and Baileys in a stream and mix until combined. Stop and scrape the mixer to incorporate ingredients. Turn the mixer speed to low and add the flour mixture all at once. Mix until mostly combined. It's fine if you see some flour bits. Remove bowl from the mixer and fold in the chocolate chips.
