cookie monster

Photo 20-07-2013 11 59 22

two weekends ago, i made baileys spiked chocolate chip cookies ^^ k i can’t remember why i wanted to bake, i think it’s mainly because i wanted to use the bottle of hazelnut baileys sitting pretty in my room. so i scoured the interwebz for a good cookie recipe, and where else to turn to but smitten kitchen? plus, it’s originally from david lebovitz so…booyah! it must be good! and it’s also featured in 101cookbooks! and though i omitted pecans and added a few splashes of baileys, it was still “really good leh”, “can sell”. “it’s so good”! bahahaha well maybe coz most of these comments came from my ever supportive and loving parents…but given that the father is usually pretty critical i think i deserve a self pat on the back hor

click for recipe!

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baileys chocolate chip cookies
adapted from smitten kitchen

1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon salt or 1/2 teaspoon flaky sea salt (Deb option)
1 1/2 cups (200 grams) semisweet chocolate chips
2-4 tablespoons of baileys

1 adjust the oven rack to the top third of the oven and preheat to 150C.

2 beat both types of sugar and butter together in a large mixing bowl until smooth. mix in the egg, vanilla, and baking soda.

3 MIX IN THE BAILEYS

4 stir together the flour and salt, then mix them into the batter. mix in the chocolate chips.

5 freeze/refrigerate the batter overnight so that it is easier to handle when scooping (especially in singapore’s h&h climate…)

6 scoop the cookie dough into 1.5 tablespoon balls and place them on the baking sheet lined with parchment paper, 4cm apart.

7 bake for 18 minutes, or until pale golden brown. remove from the oven and cool on a wire rack.

8 store at room temperature in an airtight container for up to 3 days.

Photo 20-07-2013 11 58 15

would love to try this recipe next time with the pecans and without baileys i.e. original recipe from david lebovitz. anyway, a few notes to add…

1 this is a chewy cookie, thanks to the use of brown sugar which makes it moist and caramelly and chewy and yummy

2 the cookies spread alot possibly due to the lower heat used…150 is pretty low for making cookies, maybe i’ll try using a higher temp next time and we’ll see if the shape holds better! but anyway the spread cookies don’t look that bad, kinda reminds me of subway cookies B-)

3 the baileys taste wasn’t really pronounced…i guess that’s what happens when you bake with alcohol…it just evaporates. oh well

that is all. thank you for tuning in

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3 comments
  1. Jessica said:

    i want!

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