Irish Cream Chocolate Chip (Print version)

Chewy treats blending Irish cream liqueur with semisweet chocolate chips for a festive delight.

# 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

# Steps:

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.
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 the butter mixture. Beat until well combined.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined.
06 - Fold in chocolate chips and nuts if using.
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 and centers appear just set.
09 - Cool on baking sheets for 3 minutes, then transfer to wire rack for complete cooling.

# Cooking tips:

01 -
  • They're soft and chewy in the center with just enough structure to hold together, making them the kind of cookie you reach for twice.
  • The Irish cream adds a sophisticated depth that regular vanilla cookies simply don't have, turning a simple treat into something memorable.
  • You can make the entire batch in under 30 minutes, which means impressing people without spending your whole afternoon in the kitchen.
02 -
  • The difference between chewy and cakey is all about pulling them out when they still look slightly soft in the center—they really do finish cooking on the warm pan, so trust that instinct even though it feels wrong.
  • If you overbake these by even one minute, they lose that signature chewiness and become crispy all the way through, which isn't terrible but isn't what makes them special.
03 -
  • If your kitchen is warm and your dough is getting soft, chill it for 15 minutes before baking—it helps the cookies hold their shape better and spread more evenly.
  • Sprinkle green sanding sugar on top before baking if you're making these for St. Patrick's Day; it adds a festive touch and catches the light beautifully.
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