Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.

In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step creates the base for soft, chewy cookies.

Beat in the eggs, one at a time, mixing well after each addition. Stir in the Baileys Irish Cream, which infuses the dough with its signature creamy, subtly boozy flavor.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.

Using a spatula or wooden spoon, fold in the semi-sweet chocolate chips until they’re evenly distributed throughout the dough.

Drop rounded tablespoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9–11 minutes, or until the edges are golden and the centers are just set.

Let the cookies rest on the baking sheets for 2 minutes before transferring them to a wire cooling rack to cool completely. Serve and enjoy with a cup of coffee, tea, or even a small glass of Baileys on the side.