Coffee and Irish Cream is my all-time favourite drink treat and this is like having it in cookie-form!
Ingredients:
- 2 1/2 c flour
- 3/4 tsp salt
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1 1/2 tsp instant espresso powder (I use Nescafe Gold)
- 1 c salted butter, room temperature
- 1 c brown sugar
- 1/2 white sugar
- 1 1/2 tsp vanilla extract
- 3 Tbsp Irish Cream liqueur
- 2 eggs
- 1 pkg (12 oz) semi-sweet chocolate chips
- coarse sea salt
Directions:
- In a medium bowl, combine flour, salt, baking soda, cinnamon and instant espresso powder.
- In a large bowl, beat butter together with brown and white sugar until light & fluffy. Beat in vanilla extract and Irish Cream. Beat in eggs one at a time, scraping down the sides of the bowl as needed.
- Slowly add the flour mixture, on low speed. Then fold in the chocolate chips.
- Cover the dough and refrigerate for 1-2 hours.
- Preheat oven to 375 degrees. Scoop a large amount of dough (I use an ice-cream scoop) and roll into a ball. Place on a baking sheet leaving 2 inches between cookies. Sprinkle a tiny amount of coarse sea salt on top. Put the dough back in the refrigerator between each batch.
- Bake for 12-15 minutes.
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