Delicious Christmas cookies with Baileys, coffee and a lot of chocolate. The perfect little bite… well, two bites actually ;)
For the dough
- 1/2 cup (120g) butter, at room temperature
- 1/3 cup (40g) confectioners’ sugar
- 1 1/4 cups (160g) all-purpose flour
- 0.7 oz. (20g) cocoa powder
- 1 tsp. instant coffee powder
- pinch of salt
- 1 tbsp. Baileys or Baileys Chocolat Luxe
- 1/2 cup (90g) small semi-sweet chocolate chips
For the coating
- 1 cup (130g) confectioners’ sugar
- Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment and set aside.
- Add the butter and confectioners’ sugar to a large bowl and mix until light and fluffy. Mix the flour with cocoa powder, instant coffee powder, and salt in a separate bowl until well combined. Add together with the Baileys to the large bowl with the butter and mix until just combined. Add the chocolate chips and fold in. Make balls in the size of small walnuts and place with enough space in between on the baking sheet and bake for 8-10 minutes. Take out of the oven and let cool down for 4-5 Minutes. Roll the balls in the confectioners’ sugar (be careful not to break them). To get a nice coating, roll them in two steps in the confectioners’ sugar – first when they are still warm and for a second time (or third time), when they are cooled down. Let cool down completely on a wire rack and store in a tin box with layers of paper between the cookies.
- Enjoy baking!