Irish Cream Chocolate Chip (Printable)

Soft, chewy treats infused with Irish cream liqueur and loaded with chocolate chips for a festive twist.

# 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 butter, brown sugar, and granulated sugar together until light and creamy, approximately 2 minutes.
04 - Add eggs, Irish cream liqueur, and vanilla extract to butter mixture. Beat until well combined.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined.
06 - Fold in chocolate chips and nuts if desired.
07 - Drop rounded tablespoons 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 - Cool on baking sheets for 3 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The Irish cream liqueur doesn't taste boozy at all, just adds this luxurious depth that makes people ask what your secret is.
  • They're genuinely soft and chewy hours later, which is rarer than you'd think.
  • You can have them ready to eat in under an hour, perfect when inspiration hits last-minute.
02 -
  • Taking them out when the center looks barely set is the single most important thing—they firm up as they cool, and pulling them at exactly the right moment means the difference between chewy and dry.
  • Room temperature butter matters more than you think, because cold butter won't cream properly no matter how long you beat it.
03 -
  • If your dough looks too soft while scooping, chill it for fifteen minutes—it'll handle better and your cookies will spread more evenly.
  • Use an oven thermometer because every oven runs different, and knowing your exact temperature prevents over or under-baking disasters.
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