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A close-up photo of freshly baked Baileys Chocolate Chip Cookies with melty chocolate chips on a rustic baking sheet.

Ultimate Baileys Chocolate Chip Cookies

These are the ultimate chocolate chip cookies, elevated with the rich, creamy flavor of Baileys Irish Cream and a hint of espresso to deepen the chocolate notes. They bake up with crisp edges, soft and chewy centers, and a sophisticated taste perfect for any occasion. A simple chill of the dough ensures a thick, bakery-style cookie every time.
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings: 24
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ¼ cups 281g
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • ½ teaspoon fine sea salt
  • 1 teaspoon instant espresso powder
  • ¾ cup 170g
  • ½ cup 100g
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • ¼ cup Baileys Original Irish Cream
  • 2 teaspoons pure vanilla extract
  • Flaky sea salt, for sprinkling optional

Equipment

  • Medium mixing bowl
  • Large mixing bowl
  • Whisk
  • Rubber spatula or wooden spoon
  • Plastic wrap
  • Baking sheets
  • Parchment paper
  • Medium cookie scoop (about 2 tablespoons)
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cornstarch, salt, and instant espresso powder. Set aside.
  3. In a large bowl, whisk the melted butter, brown sugar, and granulated sugar together for about one minute until smooth and glossy.
  4. Add the whole egg, egg yolk, Baileys, and vanilla extract to the wet ingredients. Whisk vigorously until the mixture is completely smooth and emulsified.
  5. Using a rubber spatula or wooden spoon, gently fold the dry ingredients into the wet mixture. Mix just until no dry flour streaks remain.
  6. Fold in the chocolate chips until evenly distributed throughout the dough.
  7. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours, or ideally overnight.
  8. Scoop the chilled dough into 2-tablespoon sized mounds and place them at least 3 inches apart on the prepared baking sheets. Optionally, press a few extra chocolate chips onto the tops and sprinkle each with a tiny pinch of flaky sea salt.
  9. Bake for 11-13 minutes, or until the edges are set and golden but the centers still look soft and slightly underdone.
  10. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.

Notes

For best flavor, use real Baileys Irish Cream. The alcohol bakes off, leaving a rich, creamy taste. Chilling the dough is crucial to prevent excessive spreading. Store cooled cookies in an airtight container at room temperature for up to 5 days. Dough balls can be frozen on a parchment-lined sheet, then transferred to a freezer bag; bake from frozen, adding 1-2 minutes to the bake time. For variations, try adding 1 cup of toasted nuts or swapping some chocolate chips for white chocolate.