Baileys Irish Cream Chocolate Chip Cookies

2 1/2 cups all-purpose flour3/4 tsp. salt1 tsp. baking soda1/2 tsp. ground cinnamon1 1/2 tsp. espresso powder2 sticks (1 cup) unsalted butter, at room temperature1 cup dark brown sugar, packed1/2 cup granulated sugar1 1/2 tsp. vanilla extract3 Tbsp. Irish Cream Liqueur (I use Baileys because that is what we keep on hand)2 large eggs, at room temperature12 ounces semi-sweet chocolate chips

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.

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