Instructions

• Preheat your oven to 350 degrees Fahrenheit, the perfect heat for baking these tender treats.
• In a big bowl, cream together your butter, brown sugar, and granulated sugar until it’s smooth and kinda fluffy. This step’s gotta be good for texture.
• Beat in eggs one at a time, then stir in your vanilla extract and that Baileys Irish Cream you lined up earlier. The batter gets silky real fast here.
• In another bowl, whisk together the flour, baking soda, cocoa powder, and salt. This keeps everything evenly mixed for that deep chocolate pull.
• Slowly fold your dry stuff into the wet mix until it’s combined all good, don’t overmix though, gotta keep it light.
• Drop rounded tablespoons of dough onto ungreased baking sheets, giving enough room because these babies spread a little.
• Bake it for 10 to 12 mins until the edges turn golden and the middle still looks soft. Let ’em cool on the sheets for a few mins, then pop onto wire racks to chill fully.