Bailey’s and Coffee, White Chocolate Chip Cookies

Preheat oven to 375 F. In a large bowl add the flour, baking powder, baking soda, instant coffee granules and salt. Stir ingredients together and set aside.

In a large mixing bowl, add the butter, brown sugar, sugar, and vanilla. Beat until light and fluffy. Beat in the egg, and add the Bailey’s Irish Cream. Gradually beat in the flour mixture until all ingredients are incorporated. Stir in the white chocolate chips.

Drop dough by rounded heaping tablespoons onto un-greased cookie sheets spacing them about 2 inches apart.

Bake in the preheated oven until just when the center of the cookie starts to “fall” (no more than about 9 minutes). As the cookie bakes it should rise just a bit, then it will start to fall. This is right when the cookies should be removed from the oven. Remove pans from oven. Using a spatula, carefully transfer the cookies onto a cooling rack. If the cookies are too soft to move at first, let them sit on the pan for just a minute before moving them. Let them cool and serve.

Adapted from Nestle’s White Island Cookies.