Who needs therapy when you have a bottle of Baileys, some Dagoba cocoa powder, a beautiful stainless steel Kitchen Aid and a little time to kill? Well, in all honesty, I had NO TIME to kill; infact I was trying to get kids ready for school, pack lunches and get myself ready for work. But that’s neither here nor there.

What’s important is that I was 100% completely successful in creating my own Bailey’s Dark Chocolate cookie recipe on the fly. ‘Cause I am just THAT GOOD. 😉 Please don’t look at my kitchen though (think chocolate like war zone), nor your watch as I ran in the door to work (sorry Mike), and perhaps the kids’ lunches might be a little on the quirky side today. But really, does anything else matter except how ridiculously rich, chocolate-y and addicting these cookies are? I think not.

I brought them to work. That’s the rule when you’re late to work I believe. Just sugar up your boss and fellow coworkers, spike their cookies with just enough somethin’ special and they may forgive you…maybe. Still working on that.

If you need a little baking therapy, then I highly recommend these Baileys’ spiked cookies.

Here are some direct, taken in context quotes from the front lines of my office:

“These are the best cookies I have EVER eaten! I just sneaked another one. I can’t help it. I may have to commission a batch.” 

“Thx for the cookies today geni, I had  to steal a few more from the kitchen but it was totally worth it!  =)”

“I just had my cookie, (I saved it for my 3:00 snack). OMG sooo good, one of the best cookies I have ever had!”

Does that not scream, “MAKE THESE COOKIES NOW!” or what?

Geni’s Own Baileys Spiked Chocolate Devastation Cookies

Recipe makes about 30 cookies
Ingredients:
1/2 c. of unsalted butter, room temperature (slightly softened…just microwave cold butter for 12-15 seconds)
1/2 c. of granulated sugar
1/2 c. of light brown sugar, packed
4 oz. unsweetened chocolate, chopped
1/2 c. bittersweet chocolate chips
5 T. of Bailey’s Irish Cream (just for record, the flavor is a hint of Baileys so you may want to throw in an extra tablespoon to pack a bigger punch be my guest, but I haven’t tried that yet)
1 T. instant coffee or espresso granules
2 eggs
1 1/2 c. all-purpose flour
1/3 c. unsweetened cocoa powder, best quality you can afford
1 t. baking soda
3/4 t. salt
3/4 c. bittersweet chocolate chips

For the cookies: Preheat your oven to 350 degrees F. Line two baking sheets with either parchment paper or Silpat mats. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and both sugars until light and fluffy.

In a microwave safe bowl, combine the unsweetened chopped chocolate and the 1/2 c. chocolate chips. Microwave in one minute increments and stir in between until all the chocolate has melted. I melted mine for 2 minutes and 20 seconds to be exact. You want the chocolate nice and silky, but don’t cook it past that because it will burn and begin to solidify. Set aside to cool.

In a liquid measuring cup, pour in the Baileys. Heat it up in the microwave for 30 seconds. Place your coffee granules in the hot Baileys and stir until the granules dissolve completely. Pour that into your butter mixture and beat on low until incorporated. Add the eggs, one at a time, beating in between.

Add the somewhat cooled chocolate to the butter mixture. If your chocolate is till hot-ish, slowly pour just a bit in at a time and then beat on low speed to avoid curdling your eggs.

In a large mixing bowl, whisk together the flour, cocoa powder, baking soda and salt. Pour 1/3 of the flour mixture into the butter mixture and beat on LOW until just barely combined. Repeat until all of the flour is incorporated into the butter mixture. Scrape the sides of the bowl in between. Add the 3/4 c. chocolate chips and either stir the batter with a rubber scraper, OR on LOW speed, just combine until chocolate chips are stirred through the batter.

With a medium-sized ice cream scooper, scoop balls of dough onto the prepared pan. Only bake one sheet at a time. That is my rule and don’t even think about breaking it unless you like burnt cookies. Bake for 14 minutes or until cookies are barely firm to the touch. Let cool, and then in my humble opinion, serve them with a good, strong cup of coffee spiked with….you guessed it… a little more Baileys. How could you go wrong with that?