It may or may not have started with this bottle of creamy, dreamy bliss. It also may or may not have been the fact that we were almost 2 weeks into our diet. Either way, it was time. My cookie sheets were calling my name from their dark, cool hiding place.
These were incredibly soft and moist, chock full of white and milk chocolate chips. To die for. Promise you will make these asap. I just have to say – I am so glad I had the foresight to only bake a dozen cookies and freeze the rest of the dough so that when the craving strikes, I can bake more of these heavenly cookies.
Source: slightly adapted from How Sweet Eats
Double Fudge Irish Cream Cookies
makes 30-40 cookies
1 cup butter, softened
1 1/2 cups sugar
1 teaspoon vanilla
2 2/3 cups flour
1/2 cup cocoa powder
1 1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon instant coffee powder
8 tablespoons Irish Cream liquer
1 cup white chocolate chips
1/2 cup chocolate chips
Cream butter, sugar, eggs and vanilla until fluffy. Add in Irish Cream Liqueur one tablespoon at a time. Add flour, cocoa powder, instant coffee, baking soda and salt and mix until combined. Fold in chocolate chips. Roll into balls and set on baking sheet. Bake at 350 for 8-10 minutes.