Ingredients
Scale
- 2 ½ cups (312 g) all-purpose flour
- ½ cup (48 g) unsweetened cocoa powder
- 1 teaspoon espresso powder or instant coffee
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 large eggs, room temperature
- ¼ cup (60 ml) Bailey's Irish cream
- 1 cup (120 g) confectioners' sugar, sifted
- 2 tablespoons Bailey's Irish cream
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together dry ingredients: flour, cocoa powder, espresso powder, baking soda, and salt.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then mix in Bailey's Irish cream.
- Gradually mix in dry ingredients until combined.
- Shape dough into balls and place on the baking sheet.
- Bake for about 10 minutes, let cool on the sheet, then transfer to a cooling rack.
- Prepare icing by whisking confectioners' sugar and Bailey's Irish cream, then dip cookies in icing and garnish.
Notes
Ensure butter and eggs are at room temperature for better mixing.
Do not overbake to maintain the soft and chewy texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg