Irish Cream Chocolate Chip (Printer version)

Soft, chewy treats infused with Irish cream and studded with chocolate chips for a festive touch.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, softened
05 - 3/4 cup packed brown sugar
06 - 1/4 cup granulated sugar
07 - 2 large eggs
08 - 1/4 cup Irish cream liqueur
09 - 1 teaspoon pure vanilla extract

→ Add-ins

10 - 1 1/2 cups semisweet chocolate chips
11 - 1/2 cup chopped toasted pecans or walnuts, optional

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat softened butter, brown sugar, and granulated sugar together until light and creamy, approximately 2 minutes.
04 - Add eggs, Irish cream liqueur, and vanilla extract to the butter mixture. Beat until thoroughly combined.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined without overmixing.
06 - Fold chocolate chips and nuts if using into the dough until evenly distributed.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 11 to 13 minutes until edges are golden brown and centers appear just set.
09 - Allow cookies to cool on baking sheets for 3 minutes, then transfer to wire rack for complete cooling.

# Expert Advice:

01 -
  • They're soft and chewy in a way that feels almost indulgent, with that Irish cream liqueur creating moisture and depth you don't expect from a cookie.
  • The prep is genuinely quick—you can mix and bake these in under half an hour, which makes them perfect for last-minute gatherings or when you need comfort food fast.
  • One batch yields 24 cookies, so you've got enough to share or hide a few for yourself without the kitchen taking over your life.
02 -
  • Overbaking these even by one minute turns them from chewy to crisp, so set a timer and check at 11 minutes—the centers should jiggle slightly when you shake the pan.
  • Room-temperature eggs and softened butter aren't just nice-to-haves; they actually change how the dough comes together and affects the final texture, so don't skip this step.
03 -
  • Brown sugar that's hardened overnight can be softened quickly in the microwave for 10 seconds, which saves you from struggling to cream butter with lumpy sugar.
  • If you don't have Irish cream liqueur, don't substitute it with regular Baileys knockoffs—spend a few dollars more on real Irish cream, and you'll taste the difference immediately.
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