Irish Cream Chocolate Chip (Print View)

Soft, chewy cookies with Irish cream and rich chocolate chips, ideal for festive moments.

# What You’ll Need:

→ 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)

# 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 until light and creamy, approximately 2 minutes.
04 - Add eggs, Irish cream liqueur, and vanilla extract to the butter mixture. Beat until thoroughly combined.
05 - Gradually add dry ingredients to the wet mixture, stirring just until combined without overmixing.
06 - Fold in chocolate chips and nuts if using, distributing evenly throughout the dough.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 11-13 minutes until edges are golden brown and centers appear just set.
09 - Cool on baking sheets for 3 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • That Irish cream flavor tastes sophisticated but the recipe is deceptively simple, making you look like you tried way harder than you actually did.
  • They're chewy in the center with just enough crisp at the edges, the kind of cookie texture people chase across multiple batches but rarely nail.
  • The dough comes together in under twenty minutes, which means you can go from craving to cooling rack without losing your mind.
02 -
  • If your butter isn't actually soft when you start, the whole batch suffers—take it out of the fridge fifteen minutes early, not just five.
  • The Irish cream liqueur contains dairy, which changes how eggs interact with fat; don't skip or substitute it because it's the soul of these cookies.
  • Overbaking by even one minute tips these from chewy to crispy, so set a timer and actually watch them—your oven might run hotter or cooler than mine.
03 -
  • If you're worried about the Irish cream flavor being too strong, remember that the alcohol bakes off completely and what remains is pure creaminess, not a liqueur taste.
  • Room temperature eggs and softened butter beat cold ingredients every single time—plan ahead by fifteen minutes and your cookies will thank you with better texture.
  • These cookies are forgiving with mix-ins; white chocolate chips, dried cherries, or even crushed candy canes work if you want to experiment beyond the basic version.
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