Double Fudge Irish Cream Cookies

• 1 cup Butter, Softened
• 1-1/2 cup Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 8 Tablespoons Bailey's Irish Cream Liqueur
• 2-2/3 cups All-purpose Flour
• 1/2 cups Cocoa Powder
• 1 teaspoon Instant Coffee Powder
• 1-1/4 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 1 cup White Chocolate Chips
• 1/2 cups Milk Chocolate Chips

1. 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.
2. Fold in chocolate chips. Refrigerate dough for 4-6 hours.
3. Roll into balls and set on a baking sheet.
4. Bake at 350u0b0F for 8-10 minutes.

butter, sugar, eggs, vanilla, baileys irish cream liqueur, allpurpose, cocoa, coffee powder, baking soda, ubc, white chocolate chips, milk chocolate chips

Taken from tastykitchen.com/recipes/desserts/double-fudge-irish-cream-cookies/ (may not work)