Chocolate Bailey's Cookies

Happy St. Patrick's Day everyone! Last year during this festive time I was actually in Ireland, celebrating basically for the first time ever. I'm not Irish, so it was never a big deal growing up. My mom sometimes made corned beef (which I hated), green mashed potatoes, green milk (off putting). We also set up elaborate traps to catch leprechauns. But actual, non stereotypical celebration? Not so much. 

I wore gray today, not green. There was corned beef in the dining hall at lunch, which I avoided. I went to class, went to work, then came back to my room. Not very exciting. It doesn't really seem right to celebrate anything. Not Irish, not in Ireland anymore, not about to go get completely plowed on a Monday night (or ever, preferably). 

I did make some cookies for the occasion though, as I do for most occasions. A soft chocolate cookie studded with white chocolate chips and a hint of Bailey's Irish Cream (one of my favorites, though I doubt many Irish people actually drink it). They smell wonderful, and everyone I shared them with swooned over them and puzzled over the secret ingredient that made them so special. 

On a side note, I just learned about people pinching those who don't wear green on St. Patrick's Day. What is up with that nonsense? Oh well. Éirinn go brách!

Chocolate Bailey's Cookies
from Gimme Some Oven

1 cup butter, softened
1 1/2 cups sugar
2 eggs
1 tsp. vanilla extract
2 2/3 cups flour
1/2 cup unsweetened cocoa powder
1 1/4 tsp. baking soda
1/4 tsp. salt
8 Tbsp. Irish Cream (I prefer Bailey's)
1 cup white chocolate chips 

In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt until combined.

Using an electric mixer, use the paddle attachment to cream together butter, sugar, eggs and vanilla until fluffy. Add in the Irish cream one tablespoon at a time, scraping down the sides of the bowl if needed to be sure that everything is well combined.. Add the dry ingredient mixture, and continue mixing until combined. Fold in chocolate chips. Refrigerate dough for at least 2 hours.

Roll or scoop into balls and set on a greased baking sheet. Bake at 350 for 8-10 minutes. Remove and carefully transfer cookies to a cooling rack to cool. Keep remaining dough refrigerated until use.