Ingredients:
2 1/2 cups all-purpose flour
3/4 tsp. salt
1 tsp. baking soda
1/2 tsp. ground cinnamon
1 1/2 tsp. espresso powder
2 sticks (1 cup) unsalted butter, at room temperature
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 1/2 tsp. vanilla extract
3 Tbsp. Baileys Irish Cream Liqueur
2 large eggs, at room temperature
12 ounces semi-sweet chocolate chips
Preparation:
Whisk together flour, salt, baking soda, cinnamon, and espresso powder in a large bowl. Set aside. In another bowl, cream butter, dark brown sugar, and granulated sugar until light and fluffy. Add vanilla extract and Baileys Irish Cream, mixing well. Incorporate eggs one at a time, beating for 15 seconds after each addition. Gently fold in the dry ingredients until just combined, then stir in chocolate chips. Chill dough for at least 2 hours for thicker, chewier cookies. Preheat oven to 375°F. Scoop 3-tablespoon portions of dough onto parchment-lined baking sheets, spacing them apart. Bake for 10-12 minutes until edges are golden. Cool on the sheet for 15 minutes before transferring to a rack.
Tips for Perfection:
- Smaller Cookies: Use half-sized dough balls, adjusting bake time to 8 minutes.
- Butter Matters: Use real butter for optimal flavor and texture.
- Alcohol-Free Option: Substitute Baileys with Irish Cream coffee creamer or use Baileys baking chips with cream.
