Bailey’s Chocolate Chip Cookies

Bailey’s Chocolate Chip Cookies

We've given easy chocolate chip cookies the best makeover by added Baileys Irish cream.This is the best chocolate chip cookie recipe ever! No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!

Overhead view of the best chocolate chip cookie recipe ever one cookie with melty chocolate chips surrounded by four other cookies and chopped chocolate

Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine. It is seriously the Best Chocolate Chip Cookie Recipe Ever! I have been making these for many, many years and everyone who tries them agrees they’re out-of-this-world delicious!

Plus, there’s no funny ingredients, no chilling, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!

These are everything a chocolate chip cookie should be. Crispy and chewy. Doughy yet fully baked. Perfectly buttery and sweet.

Overhead view of the best chocolate chip cookie recipe ever one cookie torn in half with melty chocolate chips surrounded by three other cookies and chopped chocolate!

Nutritional facts

  Ø Fat-8g

  Ø Cholesterol-70mg

  Ø Sodium-341mg      

  Ø Potassium-221mg 

  Ø Carbohydrate-58g

  Ø Protein-6g

💨Ingredients:

       ·       125g butter, at room temperature, chopped

       ·       100g (1/2 cup, firmly packed) brown sugar

       ·       70g (1/3 cup) caster sugar

       ·       60ml (1/4 cup) Baileys Irish Cream liqueur

       ·       1 egg

       ·       200g (1 1/3 cups) plain flour

       ·       1 teaspoon bicarbonate of soda

       ·       1/2 teaspoon table salt

       ·       290g dark chocolate melts, coarsely chopped

💨Method:

          1.    Preheat oven to 180C/160C fan forced. Line 3 large baking trays with baking paper.

          2.    Use electric beaters to beat the butter, sugars and liqueur in a small bowl until pale and creamy. Add the egg. Beat until well combined. Transfer the mixture to a large bowl. Sift in the flour, bicarb and salt. Stir until just combined. Add the chocolate. Stir until just combined. Place in the fridge for 1 hour to rest.

          3.    Use slightly damp hands to roll 1 1/2 tablespoonfuls of the mixture into balls. Place the balls, 6cm apart, on the prepared trays. Use the heel of your hand to slightly flatten the balls.

          4.    Bake for 12-14 minutes or until light golden. Set aside on trays for 5 minutes to cool slightly before transferring to a wire rack to cool completely.

Serve the cookies!😋😋