I do love the fact that Christmas makes it perfect acceptable to add booze to random foodstuffs.
We have had a thoroughly festive weekend with a Christmas party on Saturday (for which these were a contribution) and a little last-minute shopping followed by our annual viewing of Home Alone yesterday. Then last night we abandoned the warmth of our flat to head to a carol service at the Royal Albert Hall. Is there anything better than a couple of glasses of champagne and a singalong?
If, of course, you hadn't already cracked open the booze to make alcohol-laden cookies.
Baileys and chocolate chip cookies (makes about 20 cookies)
Adapted from Heston's chocolate chip cookies
For the chocolate chips:
- 10g golden syrup
- 50ml heavy/double cream
- 20ml Baileys
- 65g dark chocolate
- Pinch of salt
For the cookies:
- 230g plain/all-purpose flour
- 1/4 teaspoon bicarbonate of soda
- 1/2 teaspon baking powder
- 5g salt (this is actually double what you need but I loved it!)
- 1/4 teaspoon instant coffee
- 115g cold butter, cubed
- 260g caster sugar
- 1 large egg
- 20ml Baileys
- 10g vanilla bean paste (or 1 tsp extract or 1 vanilla pod)
To make the chocolate chips:
- Bring cream and syrup to a simmer. Melt the chocolate in a bain marie. Take it off the heat when melted. Combine the hot cream with salt and Baileys and add to the melted chocolate 1/3 at a time, making sure to incorporate all.
- Allow to cool a bit before pouring onto a baking sheet lined with parchment paper. Stand at room temp for an hour then freeze until solid (about 4 hours) Remove from freezer and cut into small squares. Freeze until needed.
- Pre heat the oven to 190C/375F. Sift flour, salt, baking powder, bicarbonate of soda and coffee into a large bowl.
- Cream the (cold) butter and sugar until light and fluffy. This may be quite tricky because of the butter and so a stand mixer is probably best but I managed it with a handheld whisk.
- Add the egg, vanilla and Baileys and keep whisking until incorporated. Add the dry ingredients and mix for 3-5 minutes until a dough is formed.
- At the last minute add the frozen chocolate chips and mix to incorpate.
- Place a ice cream scoop of dough (approx 40g) onto parchment paper with plenty of space around each cookie (I got 6-8 on a baking tray).
- Bake for 8-10 minutes until golden brown. Allow to cool on the baking tray before removing to a wire rack.