1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/2 cup Baileys Irish Cream liqueur
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips
Optional Toppings:
Flaky sea salt, for sprinkling
Chopped pecans or walnuts, for added crunch
Tips:
For a stronger Baileys flavor, reduce the amount of vanilla extract and replace it with additional Baileys.
Be sure to use room temperature butter for easier mixing and better incorporation of ingredients.
Chill the cookie dough in the refrigerator for at least 30 minutes before baking to prevent spreading and ensure thicker cookies.
Use a cookie scoop or tablespoon to portion out the dough evenly for uniform cookies.
Instructions:
