Irish Cream Chocolate Chip (Print Version)

Soft, chewy treats with Irish cream and chocolate chips, perfect for festive celebrations.

# Components:

→ 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

→ Mix-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. Set aside.
03 - In a large bowl, beat together softened butter, brown sugar, and granulated sugar 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 the dry ingredient mixture to the wet mixture, stirring just until combined. Do not overmix.
06 - Fold in chocolate chips and nuts if desired 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 - Allow cookies to cool on baking sheets for 3 minutes, then transfer to wire rack for complete cooling.

# Expert Advice:

01 -
  • The Irish cream liqueur keeps these cookies impossibly soft and tender, like they were made yesterday instead of today.
  • They taste like a grown-up dessert but are honestly just as easy to throw together as regular chocolate chip cookies.
  • One batch fills your whole kitchen with the kind of smell that makes people ask what you're baking before they even walk in.
02 -
  • Don't overbake these cookies thinking you need them to look fully golden all over—the centers will continue cooking on the hot pan after you pull them from the oven, and you want them soft.
  • Room temperature eggs and butter mix into the sugar without creating weird texture, so take them out of the fridge while you're prepping everything else.
  • The Irish cream liqueur is doing work beyond just flavor—it's adding moisture that keeps these cookies from drying out, so don't try substituting milk or cream unless you want a different cookie entirely.
03 -
  • If your kitchen is warm, chill the dough for 15 minutes before baking so the cookies spread less and stay chewier in the center.
  • Toast your own pecans or walnuts if you're using nuts—it takes 5 minutes and completely changes the depth of flavor compared to raw nuts.
  • Use real Irish cream liqueur, not an extract or syrup replacement, because the flavor difference is honestly worth the few extra dollars.
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