Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 tbsp Baileys Irish Cream
- 1 tsp vanilla extract
- 2 cups semisweet chocolate chips
- ½ cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt; set aside.
- In a large bowl, cream butter and both sugars until light and fluffy. Beat in eggs one at a time, then mix in Baileys and vanilla.
- Gradually blend in the dry ingredients. Stir in chocolate chips and nuts (if using).
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 9–11 minutes or until edges are golden brown but centers still soft.
- Let cool on baking sheet for 5 minutes before transferring to wire racks to cool completely.
- Optional: Drizzle cooled cookies with a mix of 2 tbsp powdered sugar and 1 tsp Baileys.
Notes
- For chewier cookies, refrigerate dough 30 minutes before baking.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Alcohol content bakes down significantly but the flavor remains. For non-alcoholic version, substitute Baileys with 2 tbsp heavy cream + 1 tsp maple syrup.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 145 Kcal
- Sugar: 10g
- Sodium: 98mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 27mg
