Bailey's Irish Cream chocolate chip cookies

 

I intentionally looked for a cookie recipe using Irish Cream since I bought a bottle earlier this year for Chocolate Guinness and Irish Cream cupcakes.  After perusing many recipes for Irish Cream cheesecake, Irish Cream brownies, Irish Cream ice cream...(they all sounded amazing! I noted a few to try...sometime)...I finally found one for Irish Cream cookies.  This recipe calls for cake flour, but I didn't have any so I used normal flour instead.  This probably affected the cookie texture since my cookies came out a bit "cakey" and not as moist and chewy.  The extra dark chocolate chips made up for that, though.  The pecans and coconut added texture and their flavors blended well with the subtle Irish Cream taste.  Not so sure if I would make this recipe again, but if I do I'd be interested in seeing how it turns out as a loaf instead of cookies. :P

Bailey's Irish Cream Chocolate Chip Cookies
Adapted from Cooks.com
Makes about 3 dozen

2 1/4 cups cake flour 
1/2 teaspoon baking soda 
1/2 teaspoon salt
1/2 cup butter 
1/2 cup granulated white sugar 
1/2 cup brown sugar 
1 egg 
1 teaspoon vanilla 
1/2 cup Bailey's original Irish cream
2 cups semi-sweet or dark chocolate chips 
3/4 cup shredded coconut 
1/2 cup chopped pecans

1. Preheat oven to 350F.  Spread pecans in a single layer on a non-stick or parchment-lined baking sheet.  Bake about 5 minutes until aromatic.  Keep an eye on the pecans since they scorch easily.
2. Preheat oven to 375F and line cookie sheets with parchment paper.
3. In a medium bowl, mix flour, baking soda and salt.
4. In a large bowl, cream butter and sugars together.  Add egg and continue mixing until fluffy.  Add vanilla and Bailey's Irish Cream and mix well.  
5. Add the dry ingredients into the wet ingredients and stir until just blended.  Stir in coconut, pecans and chocolate chips by hand.
6. Drop cookie dough 1.5 tablespoons (OXO medium cookie scoop) at a time onto the prepared cookie sheets, about 2 inches apart from one another.  The dough is fairly soft but the cookies do not spread much when baking.
7. Bake for 8-10 minutes in the preheated oven until edges are lightly golden.  Cool on baking sheets for a few minutes and then transfer to a wire rack to cool completely.