Baileys® Chocolate Chip Cookies

Whisk flour, baking soda, and salt together in a bowl and set aside.

Heat butter in a small pa on low heat until melted.

Remove from heat, stir in Irish cream liqueur, and let cool.

Combine white and brown sugar in a large bowl and pour in cooled butter and Irish cream liqueur.

Beat with a hand mixer for about 1 minute.

Add in egg and mix well, then add vanilla paste.

With the mixer on low, slowly add in mixed dry ingredients, about 1 cup at a time, until just mixed together.

Fold in chocolate chips and refrigerate dough for 1 hour.

Preheat the oven to 350 degrees F (175 degrees C).

Spray 2 baking sheets with cooking spray.

Using a 1 1/2 tablespoon scooper, scoop out golf-ball sized balls from the cookie dough and set onto the baking sheets, leaving room in between.

Bake in the preheated oven until the bottom edges are browned, 9 to 10 minutes.

Transfer to a wire rack and cool for 10 to 15 minutes.