brown butter irish cream chocolate chunk cookies
The chewiest, softest chocolate chip cookie laced with Irish cream and a touch of espresso for a unique and fabulous treat.
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.
Notes
*To store: Cookies keep well, covered, at room temperature for up to 3 days, in the fridge for up to a week, and the freezer for up to a month.