If you love cookies, and have a penchant for Irish spirits, then we can’t recommend this 100% Irish recipe for chocolate, Guinness and Baileys cookies enough! A combination that may seem like overkill, but will satisfy even the most gourmet palates, with their taste for cocoa, vanilla and caramelized flavors! An Irish culinary classic that’s sure to please!
Chocolate, Guinness and Baileys cookies
When the sweetness of chocolate contrasts with the character of Guinness and Baileys
In Ireland, cuisine is inspired by the key products of Irish culture! The proof is in this delicious recipe for chocolate, Guinness and Bailey’s cookies: a delicious, generous cake that’s not afraid to blend the flavours of two great 100% Irish spirits!
Easy to make, these cookies are made from sweet shortbread dough, flavored with Guinness and sprinkled with chocolate chips. The whole thing is then topped with a fine Baileys glaze for added indulgence.
The result is a rather tasty cake, very easy to make, and with a secret Irish flavour!
If you’d like to find out more, here’s a sneak preview of the traditional recipe!
Ingrédients
For the cookies
1 cup soft butter
1 cup white sugar
1 cup brown sugar
2 eggs
½ cup Guinness
2½ cups flour
⅔ cup chocolate chips
1 teaspoon baking soda
½ teaspoon salt
For the Irish buttercream glaze:
4 cups powdered sugar
2 sticks unsalted butter, at room temperature
3 tablespoons Baileys Irish Cream
2 tablespoons milk
Préparation
Preheat oven to 180°C.
In a salad bowl, mix the butter, sugar, eggs and Guinness.
Beat with a mixer over medium heat until smooth and homogeneous.
In another bowl, sift flour, baking soda and salt.
Add the flour mixture by tablespoonfuls to the sugar, egg and Guinness mixture. Mix at medium speed until fully incorporated.
Then mix in the chocolate chips.
Refrigerate for one hour.
Place a rounded tablespoon on baking sheets.
Bake for 13 minutes.
Remove from the oven and leave to rest.
Now it’s time to prepare the icing: place the sugar, butter, Baileys and milk in a bowl and beat until light and fluffy.
Spread over the cooled cookies and chill for 30 minutes.
