|24 cookies||50 Minutes||Intermediate|
In a small bowl, combine the flour, salt, baking soda and cocoa powder. Whisk to combine.
In a medium bowl add the butter, brown sugar, white sugar and espresso powder. Use a hand mixer or a whisk to cream the mixture together until very smooth.
Add the egg, Irish cream and vanilla extract and beat until very light and fluffy, about 2 minutes on high speed or 4 minutes with a whisk
Add the flour mixture in two additions, not adding more flour until the first bit has been incorporated into the batter. Add the chips and stir to combine. Refrigerate the batter for more than 40 minutes before baking. Preheat the oven to 375°. Line a baking tray with parchment paper. Scoop the dough onto the baking sheet, leaving 2" between each cookie to allow them to spread.
Bake for 5 minutes, remove the pan from the oven and whack the pan several times against a solid countertop or stove. Returm the cookies to the oven to bake for an additional 5 minutes. Remove from oven and sprinkle a few chips on each cookie, lightly depressing them into the surface.
Cool on the cookie sheet for 5 minutes before transferring them to a rack to cool completely. ENJOY!