A warm batch of Baileys Irish Cream chocolate chip cookies will make anyone's day because they are the perfect sweet treat! The subtle hint of flavor from the Irish cream liqueur adds a complexity not found in your usual cookie, and the soft, chewy inside full of melted chocolate chips will make your sweet tooth happy!
12ozsemi-sweet chocolate chips(or milk chocolate, or dark chocolate chips)
1teaspoonespresso powder(optional)
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Instructions
In a large mixing bowl cream together the softened butter and sugars (light brown sugar and granulated sugar) until smooth and light.
Mix in the eggs, Baileys Irish Cream, vanilla extract, baking soda, and salt until evenly distributed. *Add a tablespoon or two of your flour if the cookie dough is curdling. If using add in the espresso powder here.
Add the flour and mix until all of the flour is incorporated, then fold in the chocolate chips. Cover the bowl with plastic cling film and chill for at least 2 hours before baking.
Preheat your oven to 375°F (190°C) and line your baking sheet(s) with parchment paper.
Portion the Baileys Irish cream chocolate chip cookie dough out in heaping tablespoonfuls onto your prepared baking sheet. Leave approximately 2 inches of spacing between the dough to allow for spreading.
Bake in the middle of your oven's center rack at 375°F (190°C) for 10-12 minutes or until the bottoms of the cookies turn a light golden brown.
Remove from the oven when done and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
Notes
If you roll these cookies when portioning out your dough, I've found that they don't need to be flattened (they will spread quite well on their own).
Remove the cookies when the center top still looks a touch raw for super chewy, tender cookies.