Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.

Cream together 1 cup of softened unsalted butter with 3/4 cup of brown sugar and 3/4 cup of granulated sugar for 2-3 minutes until light and fluffy.

Add in 2 large eggs one at a time, then mix in 2 teaspoons of pure vanilla extract and 1/2 cup of Baileys Irish Cream until fully incorporated.

In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and a pinch of salt. Gradually mix into the wet ingredients until just combined.

Fold in 1 to 2 cups of chocolate chips gently into the cookie dough.

Drop spoonfuls of dough onto prepared baking sheets, spaced about 2 inches apart.

Bake for 10-12 minutes until edges are golden brown and centers are set but still soft.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks.