COOK: Irish Cream Chocolate Cookies

 I made these cookies for St. Patrick's Day this year and they were amazing!  The flavor really develops as they sit, so I'd suggest making them a day before you are going to serve them.  

I used white chocolate to dip, drizzle over the cookies, but I think semi-sweet or dark chocolate would be just as yummy.  I added green sanding sugar to the chocolate to making them more festive, but you can skip it, or use an other color to match your event.

Irish Cream Chocolate Cookies

Makes about 24 cookies

Ingredients:

Cookies:

3/4 Cup Unsalted Butter (room temperature)

1/2 Cup Granulated Sugar

1/2 Cup Brown Sugar (packed)

1/3 Cup Irish Cream (I used Saint Brendan's)

1 Egg (room temperature)

2 teaspoons Vanilla Extract

2 1/2 Cups All-Purpose Flour

1 teaspoon Baking Soda

1/4 Cup Unsweetened Cocoa Powder

1 teaspoon Cornstarch

Topping:

2 Cups White Chocolate Chips

Colored Sanding Sugar

Preparation:

Set oven to 350 degrees, prepare cookie sheets with either parchment paper or silicone mats.  

In either the bowl of your stand mixer, or a large bowl, cream butter, then add sugars and continue to cream until fluffy.  Add in irish cream, egg, and vanilla extract and mix until completely combined.

In a separate bowl mix together flour, baking soda, cocoa powder, and cornstarch.  Add to wet mixture slowly while mixing.  After everything is fully combined let cookie dough set for 5 minutes.  

Scoop cookie dough onto prepared cookie sheets using a 1.5 Tablespoon cookie scoop or regular spoon.  (I have these scoops and love them!)  gently flatten balls so that they are about 1/4-1/2 inch tall.  Bake for 8-10 minutes, the edges should have just barely started to crack.  Take cookies out of oven and let sit about 5 minutes before moving to a cooling rack.

Melt chocolate chips either in a double boiler, or in the microwave, stirring every 20 seconds, until fully melted.  Dip cookies into chocolate, or drizzle over the top, add sanding sugar before chocolate sets.  Cookies can be stored in a plastic container or zippy bag for up to 7 days.

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