Baileys Mint Chocolate Chip Cookies

My sister Heather, who works as a reporter for NBC in Buffalo, NY, is in town visiting with her boyfriend this week. Despite our nine year age difference (I surpass her in age, not necessarily in maturity), we are quite close and see each other at least twice a year.

Her "welcome home" consisted of me baking one of her absolute faves - chocolate chip cookies.

They're not your traditional chocolate chip cookies, mind you; these suckers are enhanced with Baileys Mint Chocolate Irish Cream. I had been looking to get rid of the numerous bottles I had stockpiled during my at-home solo karaoke sessions this past winter (embarrassing, I know), when I stumbled upon this recipe.

What also makes these cookies different is that the recipe uses cake flour, not all-purpose. This results in a puffier, more tender cookie that is slightly paler in color. And I hardly need to mention that they are so much more delicious!

Baileys Mint Chocolate Chip Cookies
Adapted from RecipeZaar

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup Baileys Mint Chocolate Irish Cream
• 2-1/4 cups cake flour (sift before measuring)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 pkg. (6 oz.) bittersweet chocolate chips
• 1/2 cup chopped walnuts

Preheat oven to 375º F.

In a mixing bowl, cream butter and sugars until smooth. Add egg, vanilla and Baileys; blend well. Combine flour, baking soda and salt; add to mixture a little at a time, until thoroughly blended. Fold in chocolate chips and walnuts.

Drop by the spoonful onto a greased cookie sheet. Bake for 10-12 minutes or until golden brown.

Makes approximately 3 dozen cookies.