Description
These indulgent cookies blend classic chocolate chip flavor with rich, creamy Baileys Irish Cream for a thick, chewy, and flavorful treat!
Ingredients
- 2¾ cups (330g) all-purpose flour
- ¾ tsp salt
- 1 tsp baking soda
- ¼ tsp ground cinnamon (optional)
- 1 tsp espresso powder (optional)
- 1 cup (227g) unsalted butter, room temperature
- 1 cup (213g) dark brown sugar, packed
- ½ cup (99g) granulated sugar
- 2 tsp vanilla extract
- ¼ cup (57ml) Baileys Irish Cream Liqueur
- 2 large eggs, room temperature
- 12 oz (340g) semi-sweet chocolate chips
Instructions
Mix Dry Ingredients:
In a large bowl, whisk together the flour, salt, baking soda, cinnamon, and espresso powder (if using).Cream Butter & Sugars:
In another bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).Add Wet Ingredients:
Beat in vanilla and Baileys. Add eggs one at a time, mixing well after each addition.Combine Mixtures:
Gradually add dry ingredients to wet mixture on low speed until just combined—do not overmix.Fold in Chocolate Chips:
Use a spatula to stir in chocolate chips until evenly distributed.Chill Dough:
Cover and refrigerate for at least 2 hours or up to 48 hours.Preheat Oven:
When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper.Shape and Bake:
Roll about 3 tbsp of dough into balls. Place on sheets 2 inches apart. Bake one tray at a time for 10–11 minutes, until edges are set but centers are soft.
Cool:
Let cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling the dough enhances flavor and texture—don’t skip it!
- Add a few extra chocolate chips on top of the dough balls for a bakery-style look.
- Great for holidays, gifting, or boozy dessert tables!
- Prep Time: 20 minutes, 2 hours (chill)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
