But this is the best damn thing I have ever baked. These babies are so sweet, and chocolatey, and pretty much the closest you can get to Bailey's without getting your eyes wet. The cookie part alone is great, but then you put Bailey's buttercream in between two of them and you may as well get a new pair of pants because YOU WILL pee yourself from sheer happiness. Ok, think of it this way: cookies make you feel like a kid, Bailey's makes you feel like a naughty adult, the combination makes you feel like you can never grow old and never die- I mean you may as well be Keifer Sutherland in Lost Boys when you eat these.
Doesn't hurt to have a glass of Bailey's either.
That was also the best opening paragraph. Ever.Now that I'm actually able to be myself and I'm not being monitored by a certain ludicrously conservative company all the time, I will try to have more of a sense of humor about this whole thing. I write and cook because I enjoy it, and because I make myself laugh. What's the point if I can't enjoy showing it to others. Plus, who wants to read boring instructions when you know I am ITCHING to toss in an f-bomb or two (I will try not to but... ya know).
Also, I would like to plug a blog created by one of my favorite people, you may know him from his work with Emotional Fat Crying Records: TACO SUMMER! I might be contributing to this once in awhile, but I will definitely be attending often.
Down to business. These are surprisingly easy and quick to make, just make sure you are sifting all dry ingredients so that you get a smooth cookie. Also, using high quality ingredients really makes a difference. I made two batches of these. The first ones were larger, and in my opinion much tastier, although the chocolate loving individual who consumed most of the second batch had no complaints between bites. As with all recipes, if you can get the best quality ingredients- do it.
For The Cookie Part:
Ingredients yield about 20 smaller pies or 10 larger ones (pictured)
1 3/4 cup all purpose flour
3/4 cup unsweetened high quality cocoa powder (I used Ghirardelli)
1 1/2 tsp baking soda
1/2 tsp salt
5 Tbl unsalted butter, softened
1/2 cup sugar
1/2 cup packed dark brown sugar
1 large egg
1 cup Baileys
1 tsp vanilla extract
For the Baileys Buttercream Icing:
12 Tbl unsalted butter, softened
1 3/4 cups confectioners sugar
2 Tbl Baileys
Method
Preheat the oven to 375 degrees fahrenheit, line a baking sheet with parchment. I ended up filling a half sheet and a regular sized cookie sheet.
In a medium bowl whisk together flour, cocoa powder, baking soda, and salt. Go to the extra effort to sift, it will really improve the texture of your cookies.
In a stand mixer combine butter and sugars using the paddle attachment on medium/high for about 3 minutes. Add the egg, mix until pale and fluffy for about 2 minutes. On low speed, mix in 1/2 the flour mixture gradually. Add the Baileys and vanilla until just blended, then add the remaining flour mixture.
Place dollops of the batter 2 inches apart on the baking sheet(s). It's quite sticky so you might want to shape it a little bit, notice the swirl I made on the top of the pie. Bake 10-12 minutes until the tops of the pies are "springy". I haven't mastered the consistency yet, but I think it's supposed to be rich and slightly cakey. Cool the pan on a rack for 5-10 minutes, then cool the cookies on the rack until they reach room temperature.
Meanwhile, make the filling- and don't even think about spreading it between the pies until they are completely cooled. Buttercream melts! Combine the butter and sugars in the stand mixer (I continued to use the paddle attachment with no problems). Mix at high speed for about 3-5 minutes until light and fluffy. Add the Baileys and beat to combine.
If you're luckier than I am and you can actually find your pastry bag after you've moved, make some designs using a large star nozzle. Enjoy these, and good luck trying to share.
I have no rivals, I have inside me blood of kings.
-Emily
