# What you need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 3/4 cup unsalted butter, softened
05 - 3/4 cup packed brown sugar
06 - 1/4 cup granulated sugar
07 - 2 large eggs
08 - 1/4 cup Irish cream liqueur
09 - 1 teaspoon pure vanilla extract
→ Add-ins
10 - 1 1/2 cups semisweet chocolate chips
11 - 1/2 cup chopped toasted pecans or walnuts, optional
# How to make it:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy, approximately 2 minutes.
04 - Add eggs, Irish cream liqueur, and vanilla extract to the butter mixture. Beat until fully combined.
05 - Gradually add dry ingredients to wet mixture, stirring until just combined. Do not overmix.
06 - Fold chocolate chips and nuts, if using, into the dough until evenly distributed.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing each cookie approximately 2 inches apart.
08 - Bake for 11 to 13 minutes, or until edges are golden brown and centers appear just set.
09 - Allow cookies to cool on baking sheets for 3 minutes, then transfer to a wire rack to cool completely.
