Bailey's Irish Creme Caramel Chunk Cookies
Try this Baileys Irish Creme Caramel Chunk Cookies recipe, or contribute your own.
Try this Baileys Irish Creme Caramel Chunk Cookies recipe, or contribute your own.
- Carbohydrate 0.005112 g
- Cholesterol 18.318 mg
- Fat 6.910572 g
- Fiber 0 g
- Protein 0.07242 g
- Saturated Fat 4.3765536 g
- Serving Size 1 1 - 24 cookie (9g)
- Sodium 0.9372 mg
- Sugar 0.005112 g
- Trans Fat 0.4837656 g
- Calories 61 calories
Step-by-step
- Once butter is slightly cooled, add butter to sugars and mix well.
- Add eggs, vanilla and Bailey’s to batter and mix thoroughly.
- Combine dry ingredients in a separate bowl, then add to batter, beating only until combined.
- Add chocolate and caramel pieces to batter, then place mixing bowl in refrigerator for 15 minutes to cool a bit. Preheat oven to 325°F while dough chills.
- Place balls of dough on prepared cookie sheet, leaving tops quite jagged so that cookies get nice surfaces. Sprinkle with sea salt or fleur de sel. Bake for 15 minutes, or until just golden brown, for best results.
Crisp edges yield immediately to a dense, chewy center studded with pockets of melted caramel and rich liqueur flavor. Professional baking relies on precision, particularly when handling liquid additions like cream liqueurs. Adding dairy-based spirits directly to room temperature fats can cause splitting. Melt the unsalted butter and allow it to cool until your finger comfortably remains submerged before combining it with the sugars. This temperature control preserves the emulsion necessary for proper structure. Mixing dry components separately prevents pockets of unhydrated leavener. Fold the flour mixture gently until streaks vanish, ensuring the gluten network remains tender rather than tough. Chill the shaped dough balls for 15 minutes to solidify the butter fats. Chilling reduces outward spread during baking, yielding thicker cookies with distinct textural contrast. Standard baking sheets work well for this recipe. Line pans with silicone mats to prevent scorching on the bottoms. Space portions at least two inches apart to allow proper air circulation inside the 325-degree oven. Pull the trays out while the centers still look slightly underdone. Residual heat finishes the cooking process on the pan without drying out the crumb.
