Desserts
Here are some of my favorite dessert recipes. Click on the title to view the whole recipe and some of my tips, as well!
Bailey’s Irish Cream Chocolate Chip Cookies
Sour Cream Chocolate Chip Cookies
Bailey’s Irish Cream Chocolate Chip Cookies
I adore anything with Bailey’s Irish Cream. Add chocolate to Bailey’s Irish Cream and I am ecstatic! These cookies are wonderfully delicious! I increased the amount of Bailey’s, and, of course, the chocolate chips. I also don’t care for nuts or coconut, so I left those ingredients out.
-1/2 cup softened butter
-1/2 cup sugar
-1/2 cup firmly packed brown sugar
-1 egg
-2 teaspoons vanilla
-1/2 cup Bailey’s Irish Cream (or more!)
-2 1/4 cups flour
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-6 ounces chocolate chips (or more of that, too!)
-1/2 cup chopped pecans (optional)
-3/4 cup coconut (optional)
Heat oven to 375˚ F. Cream together butter, sugars, and the egg until fluffy. Add the vanilla and the Bailey’s Irish Cream. Mix the dry ingredients and blend them into the creamed mixture. Add the chocolate chips, the pecans, and coconut. Drop by tablespoonfuls onto a cookie sheet. Bake for 8-10 minutes. Cool on a wire baking rack. Makes about 3 dozen cookies.
Sour Cream Chocolate Chip Cookies
I love the term “melt in your mouth.” It just sounds so lovely, to eat something so rich and tasty that it melts in your mouth. I’ve heard the phrase, and often have applied it to different chocolates I have tried. I don’t think I have ever used the phrase when describing cookies.
These cookies melt in your mouth.
-12 oz. semi sweet chocolate chips
-1/2 cup sugar
-1/2 cup firmly packed brown sugar
-3/4 cup margarine or butter (as my mother says, if you’re baking cookies, just go all out and use the butter!)
-1/2 cup sour cream
-1 teaspoon vanilla
-1 egg
-2 1/4 cups flour
-1 teaspoon baking powder
-1/2 teaspoon baking soda
Heat oven to 375˚ F. In small saucepan over low heat, melt 1 cup of the chocolate chips (the microwave works just fine, too!). In a large bowl, beat sugar, brown sugar and butter until light and fluffy. Add sour cream, vanilla, egg and melted chocolate; mix well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder and baking soda; mix well. Stir in remaining 1 cup chocolate chips. Drop by teaspoons (about 1 inch in diameter) 2 inches apart onto un-greased cookie sheets. Bake for 7 to 10 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool completely. Store in tightly covered container. 5 dozen cookies.
I was surprised how small the cookies were, but that turned out to be a good thing. They’re so good! Just a little bit goes a long way with these cookies. The hard part is not eating them all in one sitting! And, oh, they’re good!!!