I was going to call these cookies “Clearing out the Pantry” or “Everything AND the Kitchen Sink Cookies” because they are loaded with as many varieties of chocolate chips as I could find: Semi-sweet chocolate, white chocolate, espresso chips and Bailey’s Chips. In fact, there are so many chips in the cookies that I had a hard time getting them to stick together. But in the end, they did, and combine all those chips with a chocolate cookie as the base and we have chocolate overload (appropriate given that is Chocolate-Week in the CSPS Bake/Cook-a-long).
Ingredients
2 1/2 sticks butter, softened
2 cups sugar
2 large eggs
3 teaspoons vanilla extract
2 1/4 cups all-purpose flour
3/4 cups unsweetened cocoa powder
1 1/2 teaspoon baking powder
1 teaspoon salt
1 cup espresso/coffee chips
1 cup Bailey’s Irish Cream Chips
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
Directions
Preheat oven to 350F. Line baking sheets with parchment or silpat.
In the work bowl of your stand mixer, cream butter and sugar until fluffy, scraping the sides as needed. Add eggs one at a time, mixing after each addition. Mix in vanilla. Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition. Gently blend in all the chips, reserving a handful for the tops of the cookies. Using a cookie scoop, add generous 1 tablespoon portions to baking sheet. Dot the top of each cookie with 2 to 3 chocolate chips if you’d like them to really show up on top. Bake for 10 to 13 minutes or until cookies are barely done but still soft. Let cool on a baking rack.
