Prepare Dry Ingredients:

In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, and espresso powder. Set aside.

Cream Butter and Sugars:

In a large mixing bowl, beat the butter, dark brown sugar, and granulated sugar together until light and fluffy, about 3-4 minutes. This step is essential for incorporating air into the dough.

Add Liquids:

Mix in the Baileys Irish Cream and vanilla extract until well combined. Add the eggs one at a time, beating well after each addition to ensure a smooth batter.

Combine with Dry Ingredients:

Gradually fold in the dry ingredients using a spatula or mixer on low speed, mixing until just combined. Be careful not to overmix the dough.

Fold in Chocolate Chips:

Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.

Chill the Dough (Optional):

For enhanced flavor and to prevent excessive spreading, cover the dough and chill in the refrigerator for at least 30 minutes.

Preheat Oven and Shape Cookies:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Use a cookie scoop or tablespoon to shape dough into balls and place them on the prepared sheets, spacing them about 2 inches apart.

Bake the Cookies:

Bake in the preheated oven for 12-15 minutes or until the edges are just golden but the centers remain soft.

Cool on Sheet and Rack:

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.