Ingredients
Equipment
Method
Prepare the Dry Ingredients
- In a large bowl, whisk together the all-purpose flour, salt, baking soda, and the optional ground cinnamon and espresso powder until well combined. Set aside.
Cream the Butter and Sugars
- In a separate large bowl, using an electric mixer or stand mixer with a paddle attachment, beat the room temperature unsalted butter, dark brown sugar, and granulated sugar on medium speed for about 2 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.
Combine Wet Ingredients
- Add the vanilla extract and 1/4 cup Baileys Irish Cream Liqueur to the creamed butter and sugar mixture. Beat until just combined. Then, beat in the large eggs, one at a time, incorporating each egg for about 15 seconds before adding the next. Ensure eggs are at room temperature. Turn off the mixer once combined.
Fold in Dry Ingredients and Chocolate Chips
- Using a wooden spoon or rubber spatula, gently fold the dry flour mixture into the wet ingredients. Stir only until the flour just begins to disappear to avoid overmixing. Once mostly incorporated, fold in the semi-sweet chocolate chips until evenly distributed.
Chill the Dough
- Cover the bowl of cookie dough and refrigerate for at least 2 hours, or up to 3 days. Chilling the dough deepens flavors and prevents excessive spreading, resulting in thicker, chewier cookies.
Bake the Cookies
- When ready to bake, preheat your oven to 375 degrees F (190°C). Line two large baking sheets with parchment paper.
- Roll about 3 tablespoon-sized scoops of dough (approximately 1/4 cup each) between your palms to form balls. Place them onto the prepared baking sheets, leaving enough space for spreading.
- Bake one baking sheet at a time for 10 to 12 minutes, or until the edges are golden and the centers still appear soft. Repeat with remaining dough.
- Let the cookies cool on the hot baking sheet for about 15 minutes before transferring them to a wire rack to cool completely. This helps them firm up.
Our Twist! Apply the Optional Glaze or Ganache
- Once the cookies have cooled completely, prepare your chosen topping. For the Baileys Irish Cream Glaze, whisk together 1 cup powdered sugar with 2-3 tablespoons of Baileys Irish Cream Liqueur until smooth. For the Baileys-infused White Chocolate Ganache Drizzle, gently melt 4 ounces of white chocolate chips with 2 tablespoons of heavy cream and 1 tablespoon of Baileys Irish Cream Liqueur, stirring until smooth.
- Drizzle your chosen glaze or ganache generously over the cooled cookies to amplify the Baileys flavor.
Nutrition
Notes
For optimal results, ensure butter and eggs are at room temperature. Chilling the dough for at least 2 hours is highly recommended for thicker, chewier cookies and deepened flavors. Avoid overmixing the flour, as this can lead to tough cookies. The optional post-bake Baileys glaze or ganache is crucial for maximizing the liqueur's flavor, as alcohol tends to evaporate during baking. Store baked cookies in an airtight container at room temperature for 3-5 days, adding a slice of bread to keep them soft. Cooked or raw dough can be frozen for up to 3 months. Nutrition information is estimated based on common ingredients and serving sizes and may vary.