Bailey’s Chocolate Chip Cookies

I know I just posted cookies last week but these were even better than I remembered so I needed to share them immediately. And I'm not going to hide it there may be more cookies on the horizon as I'm on a baking binge. I blame cold weather and academic anxiety. We'll just act like Spring isn't around the corner and that bikinis won't have to fit down the road. *cough*

Moving on. One of my former colleagues, Meghan, treated the office to these Bailey’s Chocolate Chip Cookies each year in December. When I first tasted them in 2008 I requested the recipe almost simultaneously as I love Bailey's. It wasn't until Tuesday night that I remembered I had it and decided it was the perfect dessert for Mom to share with the clinic.

These very tender cookies are boozy and sweet. While they are baked you would almost swear their middle is still dough (probably what these dough balls are going for). Their only redeeming value nutritionally is my use of white whole wheat flour...but who cares? They are delicious. Thanks so much the recipe, Meghan! I miss you and many others at the office (and in NYC in general).

Bailey’s Chocolate Chip Cookies
1/2 cup (1 stick) butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1/2 cup Bailey’s Irish Cream
2.25 cups cake flour (I used White Whole Wheat; She used All Purpose for hers.)
1/2 tsp. baking soda
1/2 tsp. salt
6 oz. chocolate chips (I used mini-chocolate chips
¾ c coconut flakes (skipped per Meghan's adaptation - why detract from the Bailey's?)
½ c. chopped pecans (skipped see above)

1. Cream butter and sugars until smooth.
2. Add egg, vanilla and Bailey’s; mix well.*
3. Combine flour, baking soda and salt; add to the mixture a little at a time until thoroughly blended. (I added the flour in thirds.)
4. Add chips, etc. Mix.
5. Drop by spoonful onto a greased cookie sheet.**
6. Bake in 375 degrees for 10 – 12 minutes.

*If you are me this is where you add milk to the measuring cup and drink milk with hint of Bailey's. Because you can.
**Using a 1 Tablespoon Scoop my yield was approximately 50 cookies, in spite of eating (plenty of) batter. Meghan's yield was 3 dozen. Presumably because dropping leads to a more traditional cookie shape.