This may sound extremely basic but don't make my mistake of spacing the dough too closely together while baking. They do settle and spread out. Skipping out on the refrigeration would yield flatter cookies. I personally enjoy the chunky version and I think I would choose to make these cookies again by refrigerating overnight and then leaving them in the oven for a little over 10 minutes.
These would keep well for about 5 days in an airtight container but they will never last that long.
Double Fudge Irish Cream Cookies
Prep time: 15 minutes + refrigeration (4-6 hours or overnight)Cook time: 10-12 minutesYields: 40 cookies
Ingredients: 1 cup (2 sticks) butter, softened
1 1/2 cups sugar
1 tsp vanilla
2 2/3 cups flour
1/2 cup cocoa powder
1 1/4 tsp baking soda
1/4 tsp salt
1 tsp instant coffee powder
8 tsp Bailey’s Irish Cream liqueur
1 cup white chocolate chips
1/2 cup chocolate chips
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 (or overnight--see notes above). Roll into 1-inch balls and set on baking sheet. Bake at 350°F for 8-10 minutes for a fudgier cookie, or for 12 minutes for a more crispy, dense cookie. Cool on a rack and store in an airtight container.