Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.

Cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition, then pour in the Baileys Irish Cream and mix.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, then gradually combine with the wet ingredients.

Gently fold in the semi-sweet chocolate chips into the dough.

Using a rounded tablespoon, drop dough onto prepared baking sheets, leaving space between each cookie.

Bake for 9-11 minutes, until edges are lightly golden while centers remain soft.

Cool on baking sheets for 2 minutes before transferring to wire racks to cool completely.