Baileys Irish Cream Chocolate Chip Cookies

In a big bowl mix flour, salt, baking soda, cinnamon, and espresso powder; whisk effectively to mix then put aside.
In a separate giant bowl, utilizing a handheld electrical mixer, or within the bowl of a stand mixer fitted with the paddle attachment, mix butter and each sugars and beat on medium-speed till gentle and fluffy, scraping the edges and backside of the bowl as wanted; about 2 minutes.
Add within the vanilla extract and baileys Irish cream, and beat till mixed.
Beat within the eggs, one after the other, beating for 15 seconds after every addition. Flip mixer off. Utilizing a wood spoon or sturdy rubber spatula, gently fold within the flour combination, stirring solely till the flour begins to vanish. Fold within the chocolate chips.

Cowl the bowl and chill the dough for at the very least 2 hours (and as much as 3 days) earlier than baking. Or bake straight away for normal cookies (they’ll be thinner however nonetheless scrumptious!!!).
If you’re able to Bake:
Preheat oven to 375 levels (F). Line two giant baking sheets with parchment paper and put aside.
Roll 3 tablespoon sized scoops of dough between your palms to type a ball (they need to be massive; nearly a 1/4 cup), then place on ready sheets (make sure that to go away sufficient room in between every cookie for inevitable spreading). Proceed this course of till all of the dough has been rolled.
Place baking sheets in preheated oven, one after the other, and bake for 10 to 12 minutes, or till golden on the edges however nonetheless gentle within the center. Repeat with all cookie dough. Let cookies cool for quarter-hour on the baking sheet earlier than transferring to a wire rack to chill utterly.