*ingredients:
2 1/2 cups all-purpose flour
3/4 tsp. salt
1 tsp. baking soda
1/2 tsp. ground cinnamon
1 1/2 tsp. Espresso powder
2 sticks (1 cup) unsalted butter, at room temperature
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 1/2 tsp. vanilla extract
3 tbsp. Irish Cream Liqueur (I use Baileys because that's what we keep on hand)
2 large eggs at room temperature
12 ounces semisweet chocolate chips
*to prepare:
In a large bowl, combine the flour, salt, baking soda, cinnamon, and espresso powder; Whisk well until blended, then set aside.
In a separate large bowl, using an electric hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment) cream the butter, dark brown sugar, and granulated sugar on medium speed. Beat until light and fluffy -- about 2 minutes, scraping the sides and bottom of the bowl as needed.
Add vanilla extract and Irish Cream liqueur - beating until combined.
Beat in the eggs one at a time - after adding each egg, beat for about 15 seconds to fully incorporate the egg. Turn off the mixer.
Using a wooden spoon or sturdy rubber spatula, gently fold the flour mixture into the wet ingredients, stirring just until the flour begins to disappear. Don't over mix.
fold in chocolate chips.
Cover the bowl and chill the dough for at least 2 hours before baking (if you don't need the cookies for a few days and make the dough ahead of time, the dough will keep in the fridge for up to 3 days). Chilling the dough before baking helps the biscuits to be thicker and chewier.
If you don't have time to wait for the dough to cool, or if you prefer a thinner cookie, skip to the next step - "When you're ready to bake the cookies!"
Enjoy !