Irish Cream Chocolate Chip (Printable)

Chewy treats with Irish cream and chocolate chips, perfect for festive occasions and 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

# Method:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat softened butter with brown sugar and granulated sugar for approximately 2 minutes until light and creamy.
04 - Add eggs, Irish cream liqueur, and vanilla extract to the butter mixture. Beat until fully combined.
05 - Gradually add dry ingredients to wet mixture, stirring until just combined without overmixing.
06 - Fold chocolate chips and nuts into the dough until evenly distributed.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 11 to 13 minutes until edges turn golden brown and centers appear just set.
09 - Cool cookies on baking sheets for 3 minutes, then transfer to wire rack for complete cooling.

# Expert Advice:

01 -
  • They stay impossibly chewy for days, which honestly feels like a superpower compared to other cookies that turn hard overnight.
  • The Irish cream adds sophisticated depth without tasting boozy, making them feel fancy but approachable.
  • You can have fresh warm cookies ready in under thirty minutes, perfect for when cravings strike unexpectedly.
02 -
  • Don't overbake these—seriously, three minutes earlier is better than one minute too long, because the centers firm up as they cool and you need that chewy texture.
  • Room temperature butter is non-negotiable here; cold butter won't cream properly and your cookies will be dense instead of light.
03 -
  • Use Baileys or a quality Irish cream liqueur—the cheaper versions can taste harsh and the boozy flavor won't bake out as cleanly.
  • Don't flatten the dough before baking; let them rise naturally for the best texture and chewiness.
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