Irish Cream Chocolate Chip (Printable version)

Soft, chewy cookies with Irish cream and chocolate chips, perfect for festive occasions.

# 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 fluffy, approximately 2 minutes.
04 - Add eggs, Irish cream liqueur, and vanilla extract to the butter mixture. Beat until fully combined.
05 - Gradually add dry ingredients to wet mixture, stirring until just combined. Do not overmix.
06 - Fold chocolate chips and nuts, if using, into the dough until evenly distributed.
07 - Drop rounded tablespoon portions 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 - Cool on baking sheets for 3 minutes, then transfer to a wire cooling rack for complete cooling.

# Expert Advice:

01 -
  • The Irish cream liqueur adds a sophisticated depth that regular vanilla can't touch, making these feel fancy without any extra fuss.
  • They're soft and chewy even days later, which means you can bake them ahead without stress.
02 -
  • Don't skip the three-minute rest on the baking sheet; I learned this the hard way when I transferred cookies too early and they crumbled into sad little pieces.
  • The Irish cream can evaporate if you're not careful, so resist the urge to bake longer than thirteen minutes or your cookies will turn cakey instead of chewy.
03 -
  • Brown your butter in a saucepan first if you want an extra nutty depth; let it cool completely before creaming it with the sugars.
  • Measure your Irish cream liqueur accurately because too much will make the dough too wet, but the right amount creates that perfect chewy texture that keeps people coming back.
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