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) of unsalted butter, at room temperature
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 1 1/2 tsp. vanilla extract
- 3 Tbsp. Irish Cream Liqueur (I use Baileys because that is what we keep on hand)
- 2 large eggs, at room temperature
- 12 ounces of semi-sweet chocolate chips
INSTRUCTIONS
In a large bowl combine flour, salt, baking soda, cinnamon, and espresso powder; whisk well to combine then set aside.
In a separate large bowl, using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment) combine butter, dark brown sugar, and granulated sugar on medium speed. Beat until light and fluffy – about 2 minutes and scrape the sides and bottom of the bowl as needed.
Add the vanilla extract and Irish Cream Liqueur – beat until combined.
One at a time beat in the eggs – after adding each egg, beat for about 15 seconds to fully incorporate the egg. Turn the mixer off.
Using a wooden spoon or sturdy rubber spatula, gently fold the flour mixture into the wet ingredients, stirring only until the flour begins to disappear. Do not overmix.
Gently fold in the chocolate chips.
Cover the bowl and chill the dough for at least 2 hours before baking (if you do not need the cookies for a couple of days and are making the dough early, the dough will keep in the refrigerator for up to 3 days). Refrigerating the dough prior to baking helps keep the cookies thicker and chewier.
If you do not have time to wait for the dough to chill, or if you prefer a thinner cookie, proceed to the next step – “When you are ready to Bake the Cookies!”
When you’re ready to Bake the Cookies!
Preheat the oven to 375 degrees (F) – Line two large baking sheets with parchment paper and set aside.
** If the dough is in the refrigerator, set it on a counter for 5-10 minutes before forming dough balls.
Scoop about 3 tablespoons of dough and roll it between your palms to form a large ball (about 1/4 cup), then place on prepared sheets (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until you have shaped all the dough.
Place baking sheets in the preheated oven, one at a time, and bake for 10 to 12 minutes – the edges should be golden brown and the center soft. Be careful not to overbake the cookies.
After removing from the oven, let the cookies cool on the baking sheet for 15 minutes before transferring the cookies to a cooling rack.
