Thick, chewy, and loaded with flavor these multi-chip cookies are a crowd pleaser. The flavor of Irish cream and coffee swirls around dark chocolate, white chocolate and butterscotch chips.
Course
Cookies, Dessert
Cuisine
American
Tags
chocolate chip cookies, Cookies
Prep Time20minutes
Cook Time10minutes
Chill3hours
Total Time3hours30minutes
Servings18Cookies
AuthorChristoph
Ingredients
2 ½cupsall-purpose flour
¾teaspoonsalt
1teaspoonbaking soda
½teaspoonground cinnamon
1 ½teaspoonsinstant Espresso powder
8Tablespoonsunsalted buttersoftened
1cupdark brown sugarpacked
½cupgranulated sugar
1 ½teaspoonsvanilla
3 ½TablespoonsIrish CreamBrendan’s or Bailey’s
2large eggsroom temperature
14ounceschocolate chipsI use a combination of dark choc, white choc, and butterscotch
¼cupchopped toasted walnuts
Method
In a medium-sized mixing bowl sift together all dry ingredients. Set aside.
In another large bowl, cream together butter and sugars with a hand mixer until light and fluffy. Add vanilla and Irish cream and mix until smooth. Add eggs one at a time and mix until creamy.
Add the dry ingredients to the butter and sugar mixture a third at a time. Mix only until all the flour is absorbed. Dough will be thick.
Fold in chocolate chips and nuts. Cover with plastic wrap pressing the wrap down on top of the dough.
Chill for at least 3 hours or overnight.
When ready to bake. Heat your oven to 350°F for convection, 375°F for conventional and position racks in the center of oven. Line sheet pans with silpats or parchment paper.
Using a spoon or scoop, roll 3 ounce sized balls with your hands and place on prepared pans. Leave plenty of space as the cookies will spread. I baked 6 per pan to allow plenty of room.
Bake the cookies for 8 – 10 minutes or until very lightly browned. Let cookies rest on baking sheet for 10 minutes before moving them to a wire rack to completely cool.
Cooks Notes
If you do not regularly keep Irish Cream in the house, the little mini bottles work perfect for one recipe!
I use a combination of chips for this cookie. Use any variety you like or what ever you have on hand. All will be delicious.
Pecans would also be great in this cookie or you can skip the nuts altogether if you prefer.