Irish Cream Chocolate Chip (Printable)

Soft, chewy cookies flavored with Irish cream and loaded with chocolate chips, an ideal sweet indulgence.

# What You 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

# How To Make It:

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 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.
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 to cool completely.

# Expert Suggestions:

01 -
  • The Irish cream liqueur melts into the dough, creating a subtle boozy depth that makes people pause mid-bite and ask what makes them taste different.
  • They're soft and chewy enough that you can eat three without feeling guilty, then eat a fourth anyway.
  • The whole process takes barely half an hour, which means you can go from craving to cooling rack before anyone notices you're baking.
02 -
  • Irish cream liqueur has dairy in it and can sometimes cause the dough to separate—if this happens, don't panic, just keep beating and it will emulsify back together within a minute or two.
  • Overbaking is the enemy here; pull them out when the centers still look slightly soft because they'll harden as they cool and you want chewy, not crunchy.
03 -
  • Always toast your nuts yourself if you're using them—it takes five minutes in a dry skillet and makes them taste like actual pecans instead of cardboard.
  • Use a cookie scoop if you have one; it keeps portions consistent so every cookie bakes at the same rate and you don't have some golden and some pale.
Return