- 1 C. unsalted butter (2 sticks)
- 1 C. brown sugar, packed
- ½ C. granulated sugar
- 2 lg. eggs
- ½ tsp. vanilla extract
- 1 tsp. brewed espresso
- 2 ¾ C. all-purpose flour
- 1 tsp. Clabber Girl Baking Soda
- ½ tsp. salt
- 1 Tbsp. espresso powder
- ¾ C. (6 oz.) BAILEYS® baking chips
Preheat the oven to 350° F. Line two baking sheets with parchment paper.
In a large mixing bowl, cream the butter and sugars together until thoroughly combined and the mixture becomes light and fluffy. Add the eggs, one at a time, and mix until completely incorporated. Add the vanilla, brewed espresso and mix to combine.
Add the flour, Clabber Girl Baking Soda, salt and espresso powder. Mix until thoroughly combined. Stir in the BAILEYS® baking chips.
Scoop out the cookie dough (about 2 Tbsp. size scoops) onto the baking sheet, 2-inches apart.
Bake cookies at 350° F. for 10 to 12 minutes. Yields 2 dozen cookies.