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Soft, chocolate cookies made with Bailey’s Irish Cream.
Cream butter, sugar, eggs and vanilla until fluffy. Add in Bailey’s one tablespoon at a time. Add flour, cocoa powder, instant coffee, baking soda and salt and mix until combined.
Fold in chocolate chips. Refrigerate dough for 4–6 hours.
Roll into balls and set on a baking sheet.
Bake at 350ºF for 8–10 minutes.