| I found the base of this recipes online back when I was in fresh out of university(dont remember where or I would give them some credit), although I had a decent job, I couldn't bare wasting the white of an egg, hence I substituted Bailey's for the egg yolk and the rest is history! Enjoy |
Recipe:Bailey's Chewy Chocolate Chip Cookies
2 cups spelt flour (add more flour until the dough is not sticky)1/2 Tsp baking soda
1/2 Tsp salt
3/4 cup unsalted butter, room temperature
1 cup packed brown sugar (you can use a little less if you want for both white and brown sugar)
1/2 cup white sugar
2 Tsp vanilla extract
1 egg
1 Tbsp Baileys (substitute with an egg yolk if you do not want to use baileys)
2 cups semisweet chocolate chips
Preheat the oven to 325F. I love using clay cookie sheets or silpat as if keeps the bottoms from burning and keeps the cookie chewy. if you need to use a cookie sheet, watch the bottoms very close, so they do not burn, their is a lot of sugar in these and they burn easily. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. eat in the vanilla, egg, and baileys until light and creamy. Sift in the the flour, baking soda and salt. Mix in the sifted ingredients until blended. Stir in the chocolate chips by hand using a wooden spoon. I like to do very small cookies, about a tablespoon each, but you can change the size, just adjust cooking time accordingly. Bake for 10 - 15 minutes in the preheated oven.
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