chocolate chip irish cream cookies


I came across these soft chocolate chip cookies while going through Martha Stewart´s cookie collection and I thought it would make a nice sweet treat for St. Patrick´s, the kind of thing you would want with your coffee or after all the stew and stout you can handle on a day like this!

Encontré estas cookies de chips de chocolate suaves mientras repasaba la colección de cookies de Martha Stewart y pensé que sería un buena receta dulce para San Patricio, el tipo de masita a elegir con el café o después de todo el guiso y la cerveza negra que se pueda degustar en un día como éste!

I am not particularly a cookie fan but these really made me want to bake them, so I adapted the recipe to fit the occasion and I could experience how really soft and adictive they are!

No soy particularmente una fan de las cookies, pero realmente me dieron ganas de hornear estas, entonces adapté la receta para la ocasión y pude experimentar lo realmente suaves y adictivas que son!
  









I used Baileys but, after reading some delicious homemade irish cream recipes, I decided that in the future I would like to come up with something of my own. Next year I hope to make the beverage in advance and just add some spoonfuls to the dough.

Usé ​​Baileys pero, después de leer algunas deliciosas recetas caseras de crema irlandesa, decidí que en el futuro me gustaría hacer mi propia crema. El año que viene espero hacer la bebida de antemano y sólo tener que añadir algunas cucharadas a la masa.


chocolate chip irish cream cookies ( cookies de chips de chocolate a la crema irlandesa)









RECIPE/ RECETA
Makes 24 / Para  24 
Adapted from Martha Stewart´s "Soft Baked Chocolate Chip Cookies"
Adaptado de la receta "Soft Baked Chocolate Chip Cookies" de Marta Stewart

Ingredients
1 1/4 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine salt
1/2 cup packed light brown sugar
2 tbsp granulated sugar
2 oz unsalted butter, soft
1 large egg
1/2 tsp vanilla extract
2 tbsp Baileys irish cream
1 tbsp heavy cream
1 cup semisweet chocolate chips

Ingredientes
1 1/4 taza de harina común  "0000"
1/2 cucharadita de té de polvo de hornear
1/4 cucharadita de té de bicarbonato de sodio
1/4 cucharadita de té de sal fina
1/2 taza de azúcar rubia
2 cucharadas soperas de azúcar
55 g / 2 oz de manteca, pomada
1 huevo grande
1/2 cucharadita de té de extracto de vainilla
2 cucharadas soperas de crema irlandesa Baileys
1 cucharada sopera de crema de leche
1 taza de chips (chispas) de chocolate semidulce










Instructions
  1. Combine the dry ingredients in a bowl: all purpose flour, baking powder, baking soda and fine salt
  2. Cream the butter and the light brown sugar plus 2 tbsp granulated sugar with an electric mixer until fluffy
  3. Beat in the egg and add the Baileys and vanilla extract
  4. Gradually beat in the dry ingredients into the batter and mix gently. Add the heavy cream and just combine
  5. Fold in the chocolate chips
  6. Preheat oven to 180 º  C / 350 º  F with racks in upper and lower thirds.  Grease and line two baking sheets
  7. Drop dough by tablespoons onto the baking sheets, 2" inches apart. Bake for 10 to 12 minutes, rotating sheets halfway through, until cookies are no longer shiny. Allow to cool 2 minutes, transfer to a wire rack. They can be kept in an airtight container for upto two weeks

Instrucciones 
  1. Combinar los ingredientes secos en un bols: la harina común, el polvo de hornear, el bicarbonato de sodio y la sal fina 
  2. Batir la manteca y el azúcar rubia, más las 2 cucharadas de azúcar granulada con una batidora eléctrica hasta que quede esponjosa 
  3. Agregar el huevo y añadir el Baileys y el extracto de vainilla y batir
  4. Incorporar poco a poco los ingredientes secos a la masa y mezclar suavemente. Añadir la crema de leche y combinar 
  5. Incorporar los chips de  chocolate 
  6. Precalentar el horno a 180 º C / 350 º  F con las bandejas en los tercios superior e inferior. Enmantecar y forrar dos placas para horno 
  7. Verter la masa por cucharadas sobre la placa para horno a 5 cm/ 2 " de distancia. Hornear durante 10 a 12 minutos, rotando las placas a media cocción, hasta que las cookies no estén brillosas. Dejar enfriar 2 minutos, tranferir a una rejilla de alambre. Se pueden conservar en un recipiente hermético por hasta dos semanas

12 comentarios:

  1. These look SO thick and chewy! (My favorite type of cookie!) Thanks for linking up to SNF :)

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  2. Oh my those cookies are so gorgeous, so thick and chewy and I love the Bailey's addition. I have never had chocolate chip cookies turn out like that. I have to try your recipe!!

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    Respuestas
    1. Thanks Suzanne! I am not a great cookie fan by these turned out quite well. The booze made them taste heavenly! Happy St. Patrick´s!

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  3. Goodness these look fabulous Viviana! I can just taste the Baileys in them! A belated happy St. Patrick's day to you!!

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  4. Yummy I love the sound of these I never thought of flavouring cookies with Irish Cream before - you have to love Martha Stewart :D

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    Respuestas
    1. Hi Emma! Nice to have you here. They were really good!

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  5. I can never have enough of cookies and these look pretty tasty!

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  6. These cookies look so good and I love the touch of Baileys Irish cream...awesome texture...yum!
    Hope you are having a great week Viviana :D

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    Respuestas
    1. Thanks Juliana, hope your week is awesome too!

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