This is a blog post unlike any other I’ve ever done. I am definitely not a foodie. In fact, food just isn’t that important to me. I have issues with gluten, so baked goods are pretty much off limits. I’ve been experimenting with other ways to satisfy my sweet tooth without eating foods that are unhealthy. One of these was mint chocolate cookies. They’re made with nut flour, organic dark (85%) chocolate, and peppermint oil. If you’re interested in these, let me know and I’ll get the recipe for you.
I was in the grocery store looking for the aforementioned dark chocolate (not easy to find 
at a decent price) when I spotted Baileys Original Irish Cream baking chips. I must’ve been hungry, because I snagged a bag of them even though I rarely bake. They sat in my cupboard for about a month, taunting me, until I gave in and baked a batch of cookies. They are the best tasting (and looking) cookies I have ever made. Of course, I used gluten-free flour to avoid my gluten issues. I’m posting that recipe here in case you have a hankering for something yummy. Nothing is better than a warm chocolate chip cookie. Oh, and even though they’re made with Baileys, there is no alcohol in them. Promise.
Do not preheat the oven before preparing the dough as it needs to be chilled for an hour before baking. It makes about three dozen cookies.
Ingredients:
½ Cup Unsalted Butter, room temperature (1 stick)
2/3 Cup Brown Sugar, packed
1 ¼ Cup Granulated Sugar
2 Eggs
1 tsp. Vanilla
2 ¼ Cups Pamela’s Artisan All-Purpose Flour (or use regular All-Purpose Flour)
1 tsp. Baking Powder
½ tsp. Baking Soda
2 tsp. Sea Salt
12 oz. bag Baileys Baking Chips (or semi-sweet chips if Irish Cream isn’t your thing)
- In a large mixing bowl, cream butter and sugars until thoroughly combined and mixture becomes light and fluffy. Add eggs, one at a time, and mix until completely incorporated. Add vanilla.
- Add the flour, baking powder, baking soda, and salt. Mix until thoroughly combined. Stir in chocolate chips.
- Chill in the refrigerator for an hour.
- Preheat oven to 375 degrees
- Scoop out cookie dough (about 2 Tbsp. each cookie) onto parchment paper lined baking sheet, 2 inches apart.
- Bake at 375 degrees for 10-12 minutes.
I happen to love frozen cookies, and they last a lot longer (and stay fresher) if you freeze them. Once they’re cooled, I flash freeze them for about a half hour then store them in a Ziplock freezer bag.
Enjoy!
Comments 1
This sounds delicious.