Description
Soft, chewy chocolate chip cookies with a rich “Irish cream” flavor—made family-safe by using non-alcoholic Irish cream-style coffee creamer. A touch of espresso powder deepens the chocolate flavor, and flaky sea salt on top makes them taste bakery-worthy.
Ingredients
1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) light brown sugar, packed
1 large egg
1 large egg yolk
1/4 cup (60ml) non-alcoholic Irish cream-style coffee creamer (see notes)
2 tsp pure vanilla extract
2 1/4 cups (281g) all-purpose flour
1 tsp baking soda
1 tsp cornstarch
1/2 tsp fine sea salt
1 tsp instant espresso powder (optional)
1 1/2 to 2 cups (255–340g) chocolate chips
Flaky sea salt, for topping
Instructions
1. Line a baking sheet with parchment paper. Set aside.
2. In a large bowl, beat the softened butter and brown sugar until light and fluffy (about 2 minutes).
3. Add the egg and egg yolk and mix until combined. Mix in the creamer and vanilla.
4. In a separate bowl, whisk together flour, baking soda, cornstarch, fine sea salt, and espresso powder (if using).
5. Add dry ingredients to the wet mixture and mix just until no dry streaks remain (don’t overmix).
6. Fold in the chocolate chips.
7. Cover and chill the dough for 30–45 minutes for thicker, chewier cookies.
8. Preheat oven to 350°F (175°C).
9. Scoop 1.5–2 Tbsp portions of dough (about 35–45g each) onto the baking sheet, leaving space between cookies.
10. Bake 10–12 minutes, until edges look set but centers are still soft.
11. Immediately sprinkle a pinch of flaky sea salt on each cookie.
12. Cool 5 minutes on the pan, then transfer to a rack to finish cooling. Enjoy warm or at room temperature.
Notes
Family-safe Irish cream flavor: Use non-alcoholic Irish cream coffee creamer. If unavailable, substitute 1/4 cup heavy cream + 1/2 tsp extra vanilla, or 1/4 cup milk + 1 Tbsp sweetened condensed milk.
Espresso powder is optional: It won’t make the cookies taste like coffee—just boosts chocolate. Skip for caffeine-sensitive eaters.
For extra thick cookies: Chill up to 24 hours. Bake from cold dough.
Storage: Keep airtight at room temp up to 4 days. Freeze baked cookies up to 2 months.
Freezer dough option: Scoop dough balls, freeze solid, then store in a freezer bag up to 2 months. Bake from frozen, adding 1–2 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg