brown butter irish cream chocolate chunk cookies
I could not resist an Irish-themed dessert for St. Patrick’s Day. I don’t even much care for the occasion, but themed food spurs my creative wheels. And these? Rad.
Earlier in the week I tried an experimental sugar cookie that was so sweet my tastebuds were shit for the rest of the day. For real. Couldn’t even stand the flavor of peanut butter. They were cute creations, sure, but not quite satisfactory since I didn’t even want to eat them. I redeemed myself Tuesday with a spontaneous muffin-baking adventure, which I’ll share soon. Sometimes you lose the game, friends. Just bounce back next time. Actually, I have something of a plan for the big batch of leftover stuff I obtained, so all is certainly not lost.
These cookies are my true bounce back from that culinary faceplant. Magical, boozy rounds deeply flavored with Irish cream, espresso, and plenty of chocolate. Various chocolate chip cookie recipes are my FMG forte, I’ve shared many a combination so far and don’t intend to stop any time soon. The classic chocolate chip cookie is one with which I grew up, and don’t think is possible to outgrow.
The difference over time is you can add alcohol to it once you reach a certain age waypoint. Because you’re a damn adult and you do as you please.
Luck of the Irish Cream
The big difference in these cookies compared to most is the addition of Irish cream, which adds more liquid than most cookie recipes warrant, so I use a bit more flour than normal to help keep the same texture I know and love in a cookie.
The second, smaller difference is the use of brown butter. This adds so much nuttiness to the flavor profile and transforms an ordinary cookie dough into a luxurious experience.
To brown butter, melt a stick in a small saucepan until golden, usually around 5 minutes. The butter froths up a lot in the process, but when it properly browns the sizzling sound stops. That’s your cue to keep a close eye on the pan to ensure the liquid doesn’t burn.
Pour the brown butter into a tempered jar or container, seal, and freeze for 20 minutes. No longer. You just want the butter to cool down and solidify a little bit, not harden entirely.
Once the brown butter is cooled, start the dough. Cream the butters with brown and white sugar for a couple minutes, then beat in eggs one at a time, vanilla, and the Irish cream.
Measure in flour, baking soda, instant espresso, and salt. Beat until just combined. Fold in lots of chocolate chips with a spatula until evenly distributed.
Rollin’ in the Dough
Grab 2-tablespoon sized tufts of dough and roll them into balls. Place the rounds on parchment-lined baking sheets, leaving space in between.
Bake the cookies at 350 for about 7 minutes. Remove the pans from the oven and tap them 2-3 times against the counter to depuff the tops. I love the texture this method creates. Return the pans to the oven for 3-4 minutes longer until the edges set but the centers are still a bit jiggly. Tap the pans on the counter a couple times more. Let the cookies cool on the baking sheet.
A sprinkle of flaky sea salt finishes the cookies off. The smell in your house will bring all the boys to the yard. Maybe some curious grandmas, too. Best invest in that electric fence for further social distancing.
Best way to serve these? Irish coffee. Duh. Or, just a hot cup of coffee or a glass of milk.
I don’t think I’ll ever tire of creating new cookie recipes. So many uneaten doughs to explore!
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Feed your chocolate chip cookie cravings:
Vegan Pistachio Mint Chocolate Chip Cookies
“Screwball” Chocolate Chunk Cookies
Cinnamon Almond Butter Oatmeal Chocolate Chunk Cookies
Peppermint Bark Chocolate Chunk Cookies
brown butter irish cream chocolate chunk cookies
Ingredients
- 2 sticks butter, at room temperature
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 1/4 cup Irish cream liqueur
- 2 1/2 cups all purpose flour
- 2 tsp instant espresso (optional)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups dark chocolate chips
Instructions
- Melt 1 stick of butter in a small saucepan over medium heat until golden, about 5 minutes. Pour into a tempered jar, cover, and set in the freezer for no longer than 20 minutes.
- Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
- In a large bowl, cream the brown butter and the remaining stick of butter and the sugars until fluffy, about 2 minutes. Beat in the eggs one at a time until fully incorporated, then add the vanilla and Irish cream and whip until combined. Add in the flour, baking soda, and salt, beating until just combined. Fold in the chocolate chips or chunks.
- Roll 2 tablespoon sized balls of dough in between your palms and set on the prepared baking sheets with about 3 inches in between each ball. Bake for 7 minutes, then remove the sheets from the oven and tap 2-3 times on the counter to flatten the tops. Return to the oven for an additional 3-4 minutes until the edges are just set but the centers are still doughy. Let cool on the baking sheets.
- Serve warm with flaky salt and a glass of your favorite milk! Or, hell, an Irish coffee.
