Irish Cream Chocolate Chip (Printable Version)

Chewy cookies with Irish cream and chocolate chips, perfect for festive celebrations.

# Ingredient List:

→ 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

→ Add-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 softened butter, brown sugar, and granulated sugar together until light and creamy, approximately 2 minutes.
04 - Add eggs, Irish cream liqueur, and vanilla extract to the butter mixture. Beat until well combined.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined. Do not overmix.
06 - Fold chocolate chips and nuts into 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, or until edges are 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 taste like you spent hours in the kitchen, but you'll have fresh cookies cooling in under 30 minutes.
  • The Irish cream liqueur adds a sophisticated depth that regular vanilla extract can't match, and your guests will keep asking what makes them taste so special.
  • These freeze beautifully, so you can prepare dough ahead and bake fresh cookies whenever the craving hits.
02 -
  • Room temperature ingredients aren't a suggestion; cold eggs and butter won't emulsify properly and you'll end up with a grainy, separated dough that bakes up dense and disappointing.
  • The baking time window is narrow because these cookies go from underbaked to overbaked quickly, so set a timer for eleven minutes and check them early rather than risk burnt edges.
  • Irish cream liqueur has dairy in it, which affects gluten development differently than regular milk, so don't try to substitute other liquids without understanding how it changes the chemistry.
03 -
  • If you don't have Irish cream liqueur on hand, don't substitute with coffee liqueur or other extracts; the dairy content is what makes these work, so find the real thing or use a few extra tablespoons of milk and skip this recipe rather than compromise.
  • Slightly underbaked cookies that look almost raw in the center will set up perfectly once they cool, while cookies that look fully done in the oven will turn hard and crunchy as they cool, so trust the visual cues more than the timer.
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