Adding Irish Cream to cookies is a must. The creaminess of the liquor makes these cookies super soft and moist.
In a stand mixer or with a hand mixer, on high-speed cream together the butter and the sugars until light and fluffy. About 3 minutes. Add the eggs, one at a time and blend for about another 2 minutes scraping down the sides as needed.
Turn off the appliance and add the Irish Cream, salt, and baking soda. Slowly blend into the batter. Add the flour in the same manner in small increments until everything is incorporated. Add the chocolate chips and gently blend in.
Scoop out about 2 tablespoon portions and place on a greased cookie sheet or a cookie sheet lined with a Silpat. I did 6 cookies per sheet.
Bake in a preheated 375-degree oven (350 at lower elevations) for 12-13 minutes or until the cookies are golden brown.
Remove from oven and place on a drying rack until you are ready to devour them! :)