Bready or Not: Double Chocolate Irish Cream Cookies

There is such a thing as too much chocolate.



What?! Blasphemy, you say?!

No, I mean it. It drives me bonkers when cookie recipes call for so many chocolate chips that the dough is destabilized. If I wanted to eat solid chocolate, um, I'd eat solid chocolate. I like me some cookie dough. I want to taste the dough.



That's especially true here where the dough has such a lovely flavor from the Irish creamer. The creamer also does something amazing to the texture--make them soft and thick, just like using straightforward cream. It doesn't quite have the oomph of using cream cheese--it's more subtle. A good thing, I think.

You could use any variety of creamers in this recipe. Use a mint creamer with dark or mint chocolate chips--or pair hazelnut flavor and chocolate.

The possibilities. Oh, the possibilities.



Double Chocolate Irish Cream Cookies
modified from Irish Cream Triple Chunk Cookies at Something Swanky

Ingredients
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 C Irish cream creamer
1/4 C butter, room temperature
1/4 C shortening
1 tsp vanilla extract
1 egg, room temperature
2 1/4 C all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
2 cups mixed chocolate chips OR chopped up candy bars

Instructions
1) Preheat oven to 350-degrees. In a bowl, beat together the butter and shortening. Add the sugars and beat until creamy. Add the egg, creamer, and vanilla and mix well.

2) Mix in the flour, baking soda, and salt, just until a dough forms.

3) Add the chocolate chips and/or candy pieces. [If you want a thicker dough, chill it for a few hours or overnight.]

4) With a tablespoon scoop, place cookies on baking sheet. [If the dough is firm from bing chilled, flatten the cookies with the bottom of a glass.] Sprinkle some sea salt on top, if you want, to contrast with the chocolate.

5) Bake for 10 to 13 minutes, until the tops are slightly tinted in color.

OM NOM NOM.