Another chocolate chip cookie!

Chocolate Chip Cookies with Bailey's Irish Cream

Chocolate Chip Cookies with Bailey's Irish Cream

One of my favorite cookies from Anna at Cookie Madness is the Masterpiece White Chocolate Chunk Cookies. There aren’t a lot of recipes that get an “Excellent” rating from me, but that recipe definitely deserves the excellent ranking.

I wasn’t going to blog about this variation but Louise provided a link in the comment section on Cookie Madness that declares May 15 National Chocolate Chip Day. Today I made a half batch of the recipe with a few toasted pecans left over from another baking project and chocolate chips. The dough makes a cookie that is crispy on the edges and chewier in the middle than some recipes. This version could use fewer chocolate chips and more pecans, but they’re a very good chocolate chip cookie. For the record I like Anna’s version with the white chocolate and macadamia nuts better, but these were made spur of the moment, so I used what I had on hand.

I rarely weigh my ingredients because I don’t own a kitchen scale, but today to satisfy my curiosity I measured 1 c. of flour with the dip and sweep method and then weighed it on my husband’s quirky postal scale. I did it several times to see how consistent I am, and one cup weighed 5 oz. Depending on your hand, flour, humidity levels etc., your 1 c. may measure differently than my 1 c., so if your cookies turn out flat or don’t spread enough you may need to make adjustments.

If it weren’t for an email from Anna I wouldn’t have tried this today, so thank you Anna! Now I have cookies to share with my kids when I see them tonight.

This is a half batch, and makes 24-28 cookies.

Update: Once these were completely cooled I could taste a nice hint of Bailey’s in the background so I don’t feel that the amount of chocolate chips is overpowering.

Chocolate Chip Cookies with Bailey’s Irish Cream

8 oz. regular butter

1/2 c. brown sugar, packed

1/2 c. white sugar

1 egg

1/2 t. vanilla

1 T. Bailey’s Irish Cream

1 1/4 c. + 1 T. unbleached all purpose flour

3 T. cornstarch

1/2 t. baking soda

1/4 t. salt

2 T. toasted and chopped pecans (I will use more the next time I make these)

1 c. chocolate chips

Preheat the oven to 375 degrees. Cream together the butter and sugars. Beat in the eggs, vanilla, and Bailey’s. In a seperate bowl stir together the flour, cornstarch, and baking soda and salt. Stir the flour mixture into the creamed mixture. Stir in the pecans and chocolate chips. Drop rounded tablespoons of dough onto parchment lined cookie sheet. Bake for 11 minutes. Allow the cookies to set for a minute or so and then remove to wire rack to cool completely.

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7 Responses to “Another chocolate chip cookie!”

  1. Elyse Says:

    Sorry that I’ve been an absent commenter; I just finished up my law school exams and am finally getting around to my google reader. This treat looks fabulous! The addition of Bailey’s is fabulous! I could eat waaaay too many of these CCCs.

  2. Sue Says:

    Hi Elyse!
    I’m glad that the exams are over! No doubt it’s a HUGE relief!
    These cookies were really good. Even better than I expected them to be!

  3. Anna Says:

    Boy, I really need to get my hands on some Bailey’s.

  4. Katrina Says:

    Another great looking ccc!

  5. Charmian Christie Says:

    Chocolate, pecans AND Baileys? Oh my heavens, let me take a look at the liquor cabinet and see if there’s any Irish cream left.

    These look wonderful! I’m a cookie addict and have never heard of this flavour combination before (at least not in cookie form). Thanks for sharing.

  6. Martha Says:

    These look delicious. I’m out of Bailey’s but am thinking Kahlua might work as a substitute! Thanks for the inspiration.

  7. clumbsycookie Says:

    CCC and Baileys? One of my favourite cookies with one of my favourite liquers? Are you kidding me? Yummy!

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