Irish Cream Double Chocolate Mocha Cookies

I have been meaning to tell you about this recipe for awhile now, but it seems like life just kept getting in the way. There was a midterm, too much fun on St. Patrick’s day weekend, and then a cold for the past week or so. Ugghhh. The latter was one of those ones where I was so congested I couldn’t taste anything for about two days. I can handle being sick, but I at least think I should still be able to enjoy my food!!

I’m feeling much better now though that I’ve regained my gustatory senses, and ready to share this recipe for some of the most flavourful cookies I’ve ever made. They provide a taste explosion of chocolate, coffee, and Irish cream liquor all transported in the most chewy, soft cookie. They are phenomenal in my opinion.
The ample amount of brown sugar keeps them soft, while the white sugar provides some texture and structure. Instant coffee powder gives them a definite mocha flavour, which is great if you’re a coffee lover like me. The Irish cream is the ingredient that takes them over the top, from something ordinary to something spectacular. Over a 1/4 cup of Irish cream makes sure that this flavour definitely came through.
Refrigerating the dough gives the finished cookies a nice height after baking, resulting in a thicker chewer cookie. No flat, pancake cookies here!
Melty gooey chocolate in a soft Irish cream infused cookie. What’s not to love about these? Go make them!
Irish Cream Double Chocolate Mocha Cookies

2 cups + 2 Tbsp all-purpose flour
1/2 tsp baking soda
1/4 cup dark cocoa powder (I used Dutch Processed)
3 Tbsp instant coffee powder (NOT ground coffee!)
1/4 tsp sea salt
1/2 cup butter, melted
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk
2 tsp vanilla extract

1/4 cup Irish cream + 1tsp (I used Bailey’s but I imagine any kind would do the trick)
1 cup  semi-sweet chocolate chips


Preheat oven to 325 degrees F.

Mix the flour, cocoa, coffee powder, salt, and baking soda in a bowl and set aside. In another bowl, mix the melted butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stream in Irish cream and mix. Gradually add flour and mix until a dough forms. Fold in the chocolate chips and refrigerated dough for at least 30 minutes.

Remove dough from the fridge and spoon dough (about the size of golf balls) onto a parchment lined, or non-stick baking sheet with 2 inches between each. Bake for 10-12 minutes or until the edges are set and the middles are still soft. The centers should be puffy. Do not over bake. Remove from oven and let sit for a couple of minutes on the tray and then transfer to a wire cooling rack to cool completely.

(Adapted from this recipe from How Sweet It Is)


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