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Baileys Irish Cream Chocolate Chip Cookies


Each member of my family has their preferred version of chocolate chip cookie. My son will only eat the classic version and nothing else – he is a purist! The rest of us are more willing to try new versions because, well . . . why not?! There is something magical about chocolate chip cookies whether it is the classic, your personal favorite,  or a fun new variation.

I usually have a bottle of Bailys Irish Cream on hand but liquor stores usually carry mini bottles if you don’t want to buy a big bottle. These cookies are fantastic and are completely appropriate any time of year – although I do encourage making a batch for St. Patrick’s Day!

If you prefer to make these without any alcohol, check the Notes at the bottom for a couple of ideas!


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) 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 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.

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 over mix.

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 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!”

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