Irish Cream Chocolate Chip (Printable)

Soft, chewy cookies featuring Irish cream liqueur and rich chocolate chips with optional toasted nuts.

# 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

# Directions:

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. Set aside.
03 - In a large bowl, beat together softened butter, brown sugar, and granulated sugar until light and creamy, approximately 2 minutes.
04 - Add eggs, Irish cream liqueur, and vanilla extract to butter mixture. Beat until well combined.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined. Do not overmix.
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 until edges are golden brown and centers appear just set.
09 - Allow cookies to cool on baking sheets for 3 minutes, then transfer to wire rack for complete cooling.

# Expert Advice:

01 -
  • The Irish cream liqueur adds a subtle boozy depth that makes these feel more sophisticated than regular chocolate chip cookies.
  • They stay incredibly soft for days, which means you can actually enjoy them throughout the week instead of watching them harden.
  • These are vegetarian, festive without being over-the-top, and genuinely impress people without requiring any fancy techniques.
02 -
  • Room temperature ingredients mix together faster and more smoothly—I learned this the hard way when I used cold eggs and spent five minutes wondering why my batter looked gritty.
  • The Irish cream flavor is subtle, which means you need to use real Irish cream liqueur, not some substitute, or the whole point gets lost.
03 -
  • Underbake them slightly—the cookies that look a little too soft are the ones that become perfectly chewy as they cool, while fully set cookies become cakey and dense.
  • If your Irish cream liqueur is quite alcoholic, you can gently warm it first to evaporate some of the alcohol before adding it to the batter, which makes the flavor slightly less sharp.
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