Friday, 24 August 2012

Bailey's and White Chocolate Chip Cookies

I first tried these at a craft fair and knew then that I had to find out how to make them myself! For those of you who aren't too keen on the sickly sweetness of Bailey's, do not fear! The Bailey's gives an added richness and kick to the mixture rather than making it overwhelmingly sweet.

I've had to use someone else's photo here as my batch were all eaten before I'd managed to get the camera out! Again the recipe uses cups, so either use your own or do some online conversions.

Only word that fits here is *gargle*

You will need:
  • 1/2 cup butter, room temperature
  • 1 cup soft light brown sugar, packed
  • 1 large egg
  • 1/4 cup Bailey’s Original liqueur
  • 1/2 tsp vanilla extract
  • 1 1/2 cups plain flour
  • 1 tsp bicarbonate of soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup white chocolate chips
To make:

Pre-heat oven to 175 degrees centigrade
Cream the butter and brown sugar at high speed, until light and fluffy.

In a small bowl, whisk together the flour, baking powder, bicarbonate of soda and salt.

Add the egg, vanilla and Bailey’s to the butter and sugar mixture and mix well.

Slowly add in the flour mixture and mix until smooth.

Stir in the white chocolate chips, making sure no pockets of flour remain.

Drop the cookies in 1-inch balls onto prepared baking sheets.

Bake for 10-15 minutes, until all the edges are golden.


1 comment: