Directions:
- In a large bowl combine flour, salt, baking soda, cinnamon, and espresso powder; whisk well to combine then set aside.
- In a separate large bowl, using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment) combine butter, dark brown sugar, and granulated sugar on medium speed. Beat until light and fluffy – about 2 minutes and scrape the sides and bottom of the bowl as needed.
- Add the vanilla extract and Irish Cream Liqueur – beat until combined.
- One at a time beat in the eggs – after adding each egg, beat for about 15 seconds to fully incorporate the egg. Turn the mixer off.
- Using a wooden spoon or sturdy rubber spatula, gently fold the flour mixture into the wet ingredients, stirring only until the flour begins to disappear. Do not over-mix.
- Gently fold in the chocolate chips.
- Cover the bowl and chill the dough for at least 2 hours before baking (if you do not need the cookies for a couple of days and are making the dough early, the dough will keep in the refrigerator for up to 3 days). Refrigerating the dough before baking helps keep the cookies thicker and chewier.
- If you do not have time to wait for the dough to chill, or if you prefer a thinner cookie, proceed to the next step – “When you are ready to Bake the Cookies!”
- When you’re ready to Bake the Cookies!
- Preheat oven to 375 degrees (F) – Line two large baking sheets with parchment paper and set aside.
- ** If the dough is in the refrigerator, set it on a counter for 5-10 minutes before forming dough balls.
- Scoop about 3 tablespoons of dough and roll it between your palms to form a large ball (about 1/4 cup), then place on prepared sheets (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until you have shaped all the dough.
- Place baking sheets in preheated oven, one at a time, and bake for 10 to 12 minutes – the edges should be golden brown and the center soft. Be careful not to overbake the cookies.
- After removing from the oven, let the cookies cool on the baking sheet for 15 minutes before transferring the cookies to a cooling rack.
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