Baileys Irish Cream Chocolate Chip Cookies

Notes:

• If you prefer smaller cookies, make the dough balls half of the size described in the directions. Make sure you leave space between each on the baking sheet because they will still spread.
• If you chill the dough, the cookies will still be thicker and chewier, just smaller.
• If you bake without chilling the dough, the cookies will still spread out more and be thinner. Smaller cookies may require less bake time so start checking on them around 8 minutes.
• Remember you are looking for a golden-brown color and the center will still be soft.
• Unless you cannot have butter, it is important to use real butter in these cookies for the best flavor and texture.
• The recipe also calls for unsalted butter but if you only have salted butter just cut back the salt you add. I only buy salted butter and I just use less salt.

Notes on alcohol and non-alcoholic substitutions:

• During the baking process, not all the alcohol evaporates from these cookies. A common misconception is that all alcohol evaporates from foods that when heated. However, there is a time element to consider, and cookies are not in the oven long enough for all the alcohol to evaporate.

Options for making these cookies without any alcohol:

1. Substitute the Irish Cream Whiskey with an Irish Cream-flavored coffee creamer. International Delight offers this flavor but there may be other brands at your local stores.
2. Substitute half-n-half or cream for the Irish Cream Whiskey and use Baileys’ Irish Cream Baking Chips in place of regular chocolate chips.