I LOVE good homemade chocolate chip cookies - probably one of my favorite desserts. I follow Baker by Nature on Instagram. If you like baking, you should totally follow Ashley. I learned how to brown butter from Ashley... and try dark brown sugar. You would be amazed how just a few changes make your cookies just that more fabulous. One of my favorites - Best Every Chocolate Chunk Cookies. I also absolutely love Salted Caramel Stuffed Chocolate Chip Cookies.
Bailey's Irish cream Chocolate Chip Cookies (adapted from Baker by Nature)
2 1/2 cups all-purpose flour
3/4 tsp salt
1 tsp baking soda
1/2 tsp ground cinnamon
1 1/2 tsp espresso powder
2 sticks butter, at room temperature
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 1/2 tsp vanilla extract
3 Tbsp Bailey's Irish cream Liqueur
2 large eggs, at room temperature
In a large bowl, combine flour, salt, baking soda, cinnamon and espresso powder, whisk well to combine - set aside. In a separate large bowl, using a hand mixer or in the bowl of stand mixer, combine the room temperature butter and both sugars - beat on medium until light and fluffy, scraping the sides and bottom as needed - about two minutes. Add in vanilla and Irish cream - beat until combined. Beat in the eggs, one a time - beating for 15 seconds after each addition. Turn off mixer and gently fold in the flour mixture, stirring until flour begins to disappear. For in the chocolate chips.
Cover the bowl and chill for at least 2 hours - or up to three days. (I only had time to chill an hour and they were great). Preheat oven to 375 and line baking sheet with parchment paper or a baking sheet. Roll 3 Tbsp size scoop of dough between your palms to form a ball. (I did smaller and did about 1 tbsp with my cookie scoop). Bake for 8 - 10 minutes - or until golden at the edges. Don't bake too long. Allow to cool a bit on baking sheet before transferring to a wire rack to completely cool.