Ingredients
Equipment
Method
- First, brown your butter. In a small saucepan, melt the 1 cup (227g) unsalted butter over medium heat, stirring occasionally. It will foam, then the milk solids at the bottom will turn amber and smell nutty, like toasted hazelnuts. Immediately remove it from the heat and pour it into a heatproof bowl. Let it cool slightly until it is warm but still liquid.
- In a large bowl combine flour, salt, baking soda, ground cinnamon, and espresso powder. Whisk well to combine then set aside.
- In a separate large bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the slightly cooled browned butter and both sugars. Beat on medium-speed until light and fluffy, scraping the sides and bottom of the bowl as needed. This usually takes about 2 minutes. Remember, using room temperature butter (even if browned first) is key for this creaming method.
- Add in the vanilla extract and Baileys Irish Cream Liqueur, and beat until just combined.
- Beat in the large eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour mixture, stirring only until the flour just begins to disappear. Avoid overmixing the flour mixture, which can lead to tough cookies. Finally, fold in the semi-sweet chocolate chips.
- Cover the bowl and chill the cookie dough for at least 2 hours, and up to 3 days, before baking. This step is an expert tip for thicker cookies and a richer flavor. You can bake right away for regular cookies, but they will be thinner, though still delicious.
- When you are ready to Bake: Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper and set aside. Baking cookies on parchment paper prevents sticking and ensures even baking.
- Roll 3-tablespoon sized scoops of dough between your palms to form a ball. These should be generous, almost a 1/4 cup each. Then place them on prepared baking sheets, making sure to leave enough room in between each cookie for inevitable spreading. Continue this process until all the dough has been rolled. Using a cookie scoop helps ensure consistent cookie size and shape for even baking.
- Place baking sheets in preheated oven, one at a time, and bake for 10 to 12 minutes, or until golden at the edges but the middle is still soft. This ensures chewy results. Repeat with all cookie dough.
- Let cookies cool for 15 minutes on the baking sheet before transferring to a wire rack to cool completely. This cooling process helps them set properly.
Nutrition
Notes
For best results, brown the butter carefully to achieve a nutty aroma and amber color. Chilling the dough for at least 2 hours is crucial for thicker, richer cookies, preventing excessive spreading. Bake on parchment paper until edges are golden and centers are soft to ensure chewiness. Allow them to cool on the baking sheet for 15 minutes before transferring to a wire rack. Store baked cookies in an airtight container at room temperature for 3-5 days, or freeze for up to 3 months. Raw cookie dough can also be frozen. Avoid overmixing flour and ensure ingredients are at room temperature for optimal texture. Nutrition information is estimated based on common ingredients and serving sizes and may vary.