Baileys Irish Cream Chocolate Chip Cookies
INGREDIENTS:
2 ¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp espresso powder
½ tsp ground cinnamon optional
1 cup unsalted butter room temp (2 sticks)
1 cup dark brown sugar packed
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
¼ cup Baileys Irish Cream
1 ½ cups semi-sweet chocolate chips
DIRECTIONS:
In a medium bowl, whisk together flour, baking soda, salt, espresso powder, and cinnamon. Set aside.
In a large bowl, beat butter with brown sugar and granulated sugar until fluffy (about 2 minutes).
Add Baileys and vanilla; mix until smooth. The mixture may look slightly curdled — this is fine.
Beat in eggs one at a time, mixing well after each.
Gradually add dry ingredients to wet ingredients, mixing until just combined.
Fold in chocolate chips evenly.
Cover dough and chill in the fridge for at least 2 hours (overnight for best results).
Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
Scoop dough into balls (about 3 tbsp each) and place on baking sheets with space between.
Bake 10–12 minutes until edges are golden and centers are soft.
Let cool on baking sheets for 10–15 minutes before transferring to a wire rack.