With the holidays quickly approaching, I wanted to come up with a new (and instant favourite) holiday cookie recipe. There’s no better way to beat winter than with a hot cup of coffee, Baileys and cookies warm out of the oven. With that as my inspiration, I set out to make these Espresso & Baileys Chocolate Chip Cookies!
Rich espresso powder, creamy and sweet Baileys Irish Cream, and the warmth of cinnamon are the highlights in these delicious and flavourful chocolate chip cookies.
I refrigerated my cookie dough for 30-60 minutes before baking (I’m not patient enough to wait any longer!). Putting the dough in the fridge lets the butter cool down and become more firm again – making it easier to roll the dough into balls. Also, the cold butter melts more slowly when baking, so the cookies spread a little less, and you get that wonderful, buttery soft and chewy texture.
I love this holiday cookie recipe, and will definitely be making it again soon. And I hope you do too!
- 1/2 cup salted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1 tbsp espresso powder
- 1/3 cup Baileys Irish Cream
- 1 tsp baking soda
- 2 tsp hot water
- 1/2 tsp sea salt (plus some extra to sprinkle on top once baked!)
- 2 1/4 cups all purpose flour
- 1 1/4 cup semi-sweet chocolate chips
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In a large mixing bowl, cream the butter and sugar together until fluffy.
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Beat in the egg. Then stir in the vanilla extract and Baileys at low speed.
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Dissolve the baking soda into the hot water. Add the baking soda mixture, cinnamon, espresso powder and sea salt to the mixing bowl.
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Slowly add the flour and mix until combined.
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Stir in the chocolate chips.
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Let the cookie dough mixture sit in the fridge (covered) for 60 minutes.
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Preheat the oven to 350°F.
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Line baking sheets with parchment paper. Spoon the cookie dough onto the baking sheets.
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Bake in the oven for 15 minutes, rotating the sheets half way.
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Once baked, sprinkle cookies with a pinch of sea salt (optional - but not really!)
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Let cool for 5 minutes on baking sheets, then transfer to a cooling rack.
If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!
