Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs, room temperature
- ¼ cup Baileys Irish Cream
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 2 cups semi-sweet chocolate chips
Instructions
- Heat the oven to 375°F (190°C). Line baking sheets with parchment or silicone liners and set aside.
- In a large bowl, beat the softened butter with both sugars until the mixture lightens in color and becomes fluffy — this traps air and helps the cookies rise.
- Add the eggs one at a time, beating well after each addition. Stir in the Baileys Irish Cream until fully incorporated; the dough should smell rich and slightly boozy.
- Whisk together the flour, baking soda, and salt in a separate bowl. Pour the dry ingredients into the wet mixture and fold just until the dough comes together. Avoid overmixing to keep the cookies tender.
- Fold in the chocolate chips evenly throughout the dough.
- Use a tablespoon or cookie scoop to drop rounded portions of dough onto the prepared sheets, leaving about 2 inches between each mound.
- Bake for 9–11 minutes, or until the edges are golden and the centers look set but still soft. The cookies will continue to firm up as they cool.
- Let the cookies rest on the baking sheet for about 2 minutes, then transfer them to a wire rack to cool completely.
Notes
- For thicker cookies, chill the dough for 30–60 minutes before baking.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze dough balls for later baking.