Everyone’s Irish on March 17th…you have to make these cookies for your St.Patrick’s Day shenanigans.
These cookies are possibly the BEST chocolate chip cookies I have ever had, EVER ! They are crispy on the outside and chewy on the inside. To me, this is the perfect equation for a chocolate chip cookie.
Here’s me Notes
1)I used a small cookie scoop (1 tablespoon) to scoop out my cookie dough, for a more uniformed shape. To achieve a thicker cookie, I place two scoops of dough on top of one another to prevent the cookie from being too thin.
2)Ovens vary but my cookies took about 20 minutes. You just want them to be lightly brown on the edges.
Irish Cream Chocolate Chip Cookies
These recipe was adapted from HERE
Yields:approx. 20 cookies
Prep Time:10 minutes
Cook Time:20 minutes
3/4 cup sugar
3/4 cup brown sugar
1/2 cup Irish Cream coffee creamer
1/4 cup butter, room temperature
1/4 cup shortening
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup white chocolate chips
Preheat oven to 350 degrees
In the bowl of a stand mixer, beat together butter and shortening on medium-high speed. Add sugars and beat until creamy, about 3 minutes. Add egg, coffee creamer, and vanilla. Mix well. Add in flour, baking soda, and salt. Mix until dough forms. Pour in chocolate chips and mix well by hand with a spatula, making sure to scrape sides and the bottom of the mixing bowl. Scoop dough onto baking sheets lined with silicone baking mats or parchment paper, 6 cookies per baking sheet. Bake cookies in preheated oven for about 20 minutes.