Baileys Irish Cream Chocolate Chip Cookies

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract and Baileys Irish Cream liqueur.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips until evenly distributed throughout the dough.
Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving space between each cookie for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
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