1 c. unsalted butter, softened
1 1/2 c. granulated sugar
2 eggs
1 tsp. vanilla extract
8 TBSP Bailey's or other Irish Cream (I used caramel Bailey's)
2 2/3 c. all-purpose flour
1/2 c. unsweetened cocoa powder
1 1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. espresso or instant coffee powder
1 1/2 c. white chocolate chips
Directions:
1. In the bowl of a stand mixture fitted with the paddle attachment, cream butter and sugar together on medium speed until light and fluffy, about 3 minutes. Reduce to medium-low and beat in vanilla and eggs, one at a time, scraping down sides of bowl as necessary. Add Bailey's in two additions, scraping down bowl in between. Return mixer to medium speed and beat 1 minute more.
2. Meanwhile, whisk together flour, cocoa powder, baking soda, salt, and espresso powder in a separate medium bowl. Add into wet mixture in three additions, scraping down sides of bowl with each addition. Fold in chocolate chips. Refrigerate at least two hours.
3. Preheat oven to 350 degrees F. Prepare two baking sheets (so you can alternate them to speed up baking process) with silicone baking mats or parchment paper. Using a standard-sized cookie scoop or generous tablespoonful, scoop out dough and place on prepared baking sheet. Bake, one sheet at a time, 7-9 minutes. Place baking sheet on a wire rack and let cool 5 minutes. Remove cookies and place directly on the rack, allowing them to cool completely. Store cookies in airtight container up to one week.
Yields approx. 3 1/2 dozen cookies.
